Chicken Traybake

This is an amazingly easy and tasty family meal. I was worried that cooking the chicken this way would turn out dry, but that wasn't the case - there were syrupy juices in the bottom of the tin to keep everything moist.

Serves 4

1.5 syns per serving on Extra Easy

Ingredients:

8 skinless and boneless chicken thighs, all visible fat removed

750g new potatoes, sliced (waxy 'salad' potatoes seem to work best in this recipe)

1 large or 2 small red onions, peeled and sliced into chunks

1 tsp dried thyme, or double if you are using fresh

4 garlic cloves, peeled but left whole

450g jar roasted peppers in brine, cut into finger sized pieces

1 large orange, cut into 8 segments (4 syns when cooked)

16 black olives (2 syns)

Fry Light

Salt and pepper

Method:

1. Heat the oven to 200C
2. Spray a large non-stick roasting tin with a little Fry Light
3. Place the chicken, potatoes, garlic, thyme and some seasoning into the roasting tin and spray with Fry Light
4. Roast in the oven for 20 minutes
5. Give everything a stir and add in the peppers, orange segments and olives
6. Roast for 10-15 minutes more until the chicken and potatoes are completely cooked.