Paprika chicken and vegetable tray bake

  • 50min
  • 4
  • 443 kcal
  • Easy
  • Gluten free , Dairy free , Ketogenic , Paleo

Per 388 g contains

443 kcal 1850 kj
22%
19.5 g
27%
4.5 g
22%
12.4 g
13%
1.6 g
27%

of an adult's recommended intake.
Typical energy values per 100g: 477kj/114kcal

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Authored by

Content Producer

Reviewed by Rose Constantine Smith

A simple, hearty dish that's easy to make and delicious to eat.

This simple one-pan dinner is perfect for feeding a large hungry family. Packed with protein and hearty vegetables, this dish is certain to leave everyone feeling fuller for longer. Chicken thighs are slightly higher in fat than chicken breasts, but these fats are the kind that should be included in a healthy, varied diet.

The chicken and variety of root vegetables make this a great nutrient-dense dish containing unsaturated fats, so it's perfect for those with high cholesterol or high blood pressure. Being healthy shouldn't mean sacrificing flavour!

Ingredients

  • 8 skinless chicken thigh fillets
    650g 25.7oz
  • Carrots
    140g 5.5oz
  • Butternut squash
    225g 8.9oz
  • Onion, white or red
    200g 8oz
  • Tomatoes
    250g 10oz
  • Bell pepper, any colour
    200g 8oz
  • Rapeseed oil
    1 tbsp
  • Paprika
    1 tbsp
  • Cumin
    ½ tbsp
  • Chilli flakes
    ½ tbsp
  • Rosemary
    ½ tbsp
  • Salt and pepper
    1 tsp each
Show all

Cooking Method

  1. Preheat the oven to 200°C (180°C fan).
  2. First, wash all of the vegetables. Then roughly chop the carrots. Peel and de-seed the butternut squash and cut into inch chunks. Do the same with the peppers. Peel the onions and quarter along with the tomatoes.
  3. Put the chopped vegetables into a large roasting dish, spreading them out evenly.
  4. Lay out the chicken thighs on top of the bed of vegetables.
  5. Drizzle the oil evenly over the ingredients before sprinkling on the herbs and spices. Using your hands, toss the ingredients around in the dish to make sure everything is covered.
  6. Roast in the oven for 35-40 minutes.
  7. Cut into the chicken thighs to make sure they are cooked properly - the juices should run clear.
  8. Serve hot straight from the oven. Can be paired with a fresh salad or a small portion of wholegrain rice.

Nutritional Information

Typical Valuesper 100gper 388g serving
Energy
114 kcal
477 kj
443 kcal
1850 kj
Fat
of which saturates
5 g
1.2 g
19.5 g
4.5 g
Carbohydrate
of which sugars
4.6 g
3.2 g
17.9 g
12.4 g
Fibre2.1 g
8 g
Protein11.5 g
44.8 g
Salt0.4 g
1.6 g

Root vegetables

Robust vegetables such as butternut squash, carrots and onions are full of dietary fibre, which is great for your digestive system. Surprisingly, root vegetables are also a source of antioxidants, vitamins and minerals. Some of these include vitamin A  (eye health) and vitamin C (immune system)

Chicken thighs

Arguably the most delicious part of the chicken, this poultry is a great source of protein which aids muscle growth and repair and also keeps you feeling fuller for longer.

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