Roast Chicken and Potato Tray Bake

Ingredients

• 4 portion sized pieces of chicken
• 5 largish potatoes
• A couple of large onions
• A couple of red peppers -you could use some frozen ones if you wish
• Olive oil
• Passata
• 1 teaspoon of black pepper salt, paprika, cumin, garlic powder, basil, dry coriander, chilli powder
• Chicken stock cube
• Water
• 1 pack cherry tomatoes

Method

1. Using a grill pan or normal pan add 2-3 tablespoons of olive oil.
2. Allow as much chicken and vegetables as you feel is needed so one chicken leg each or two large breasts divided would serve 4
3. You could use any cut so maybe chicken thighs if you prefer.
4. Add your preferred chicken to a pan and slightly fry until golden brown on each side.
5. Place the chicken in an ovenproof dish.
6. Peel and cut 5 potatoes into wedges and place them with the chicken.
7. In a separate pan add 2 tablespoons of olive oil add your onions, slice red peppers until soft
8. Add a pack of passata sauce
9. Add 1 teaspoon of each of black pepper salt, paprika, cumin, garlic powder, basil, dry coriander, chilli powder
10. Dissolve a chicken stock cube with 200ml of water and add to the sauce
11. Bring to boil and lower heat and simmer for 10 minutes
12. Add the sauce on top of your chicken.
13. Place in the oven for 45 minutes covering with foil paper 11.
14. Remove foil and add your cherry tomatoes and turn on the grill in the oven for a further 15 minutes until your chicken, potatoes and cherry tomatoes are crispy and golden brown.