Herby Chicken & New Potato Summer Traybake

Ingredients

• 270g boneless chicken thighs or chicken breast, cut into strips
• 1¾ potatoes, halved or quartered
• ¾ courgette, sliced
• ¾ pepper, sliced
• 1 onion, cut into wedges
• 3 medium tomatoes cut into wedges
• 1 tbsp olive or rapeseed oil
• 1½ garlic cloves, crushed
• 1 tsp dried oregano or mixed herbs
• ½ tsp mild paprika
• 60g plain full-fat yoghurt or Greek yoghurt

Method

1. Heat the oven to 200°C / 180°C fan.
2. Put the potatoes on a large baking tray with half the oil. Roast for 10 minutes first, as they take longer than the chicken and vegetables.
3. Add the chicken, courgettes, peppers, onion and tomatoes to the tray.
4. Add garlic, oregano, paprika and the remaining oil. Toss well. Do not add salt.
5. Roast for another 20–25 minutes, turning once, until the chicken is fully cooked with no pink meat inside and the potatoes are tender.
6. Mix the yoghurt with chopped basil, parsley or mint if using. Keep it salt-free.
7. Remove babies portion before adding any adult seasoning.
8. Save about 85g cooked chicken per adult-equivalent unit and a few spoonfuls of roasted vegetables for Dinner 3. Cool quickly and refrigerate.