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Bookmark Recipe

Mediterranean Chicken & Goat’s Cheese Traybake

This is a great dish as everything gets cooked together leaving very little washing up. Choose your favourite soft, creamy goat’s cheese with or without a rind depending on your preference.

2 people

Ingredients

  • 1 red pepper, cored and cut into chunks

    1 yellow pepper, cored and cut into chunks

    3 garlic cloves, peeled

    1 small red onion, cut into thin wedges

    300g small baby new potatoes, halved

    100g cherry tomatoes

    50g raw chorizo, skinned and diced

    1 tablespoon rapeseed oil

    2 chicken fillets (skin on)

    50g pitted black olives

    1 teaspoon honey

    100g soft goat’s cheese

    1 tablespoon torn flat-leaf parsley

    Sea salt and freshly ground black pepper

Main

  • 1 red pepper, cored and cut into chunks

    1 yellow pepper, cored and cut into chunks

    3 garlic cloves, peeled

    1 small red onion, cut into thin wedges

    300g small baby new potatoes, halved

    100g cherry tomatoes

    50g raw chorizo, skinned and diced

    1 tablespoon rapeseed oil

    2 chicken fillets (skin on)

    50g pitted black olives

    1 teaspoon honey

    100g soft goat’s cheese

    1 tablespoon torn flat-leaf parsley

    Sea salt and freshly ground black pepper

Method

Copy Text

Preheat the oven to 180°C (350°F) Gas mark 4. Put the peppers, garlic, onion, potato, cherry tomatoes and chorizo into a baking tray large enough to fit everything into an even layer and season with salt and pepper. Drizzle with the oil and then mix everything together until evenly coated. Bake for 15 minutes.

Remove the tray from the oven and using tongs, give all the vegetables a good stir. Nestle the chicken into the vegetables and season with salt and pepper, then scatter over the olives and drizzle the honey on top. Bake for another 15-20 minutes until the chicken is cooked through and tender and the vegetables are slightly charred.

Remove the traybake from the oven and crumble or break up the goat’s cheese on top. Finish with the parsley and leave for a couple of minutes so that the goat’s cheese has started to melt. Serve straight to the table.

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Method

Copy Text

Preheat the oven to 180°C (350°F) Gas mark 4. Put the peppers, garlic, onion, potato, cherry tomatoes and chorizo into a baking tray large enough to fit everything into an even layer and season with salt and pepper. Drizzle with the oil and then mix everything together until evenly coated. Bake for 15 minutes.

Remove the tray from the oven and using tongs, give all the vegetables a good stir. Nestle the chicken into the vegetables and season with salt and pepper, then scatter over the olives and drizzle the honey on top. Bake for another 15-20 minutes until the chicken is cooked through and tender and the vegetables are slightly charred.

Remove the traybake from the oven and crumble or break up the goat’s cheese on top. Finish with the parsley and leave for a couple of minutes so that the goat’s cheese has started to melt. Serve straight to the table.