Dinner for 2

Roast Chicken Traybake

Name: Roast Chicken Traybake
Total time: 75 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 red onions; 1 large red pepper deseeded and chopped into 3cm pieces; 300 g potatoes peeled and cut into 3cm chunks; 2 tbsp rapeseed oil; 4 bone-in chicken thighs skin and any fat removed; 1 lime zested and juiced; 3 large garlic cloves finely grated; 1 tsp smoked paprika; 1 tsp thyme leaves; 2 tsp vegetable bouillon powder; 200 g long stem broccoli stem cut into lengths if very thick

Chicken thighs roast with potatoes, onions, peppers, broccoli, lime, garlic, and smoked paprika on one sheet pan.

$4.47per serving $$$

75 minstart to table

2servings

American Dairy-free High-protein Lunches Dinners Sheet pan Back to school Cold-weather comfort Winter

Ingredients

2 red onions
1 large red pepper deseeded and chopped into 3cm pieces
300 g potatoes peeled and cut into 3cm chunks
2 tbsp rapeseed oil
4 bone-in chicken thighs skin and any fat removed
1 lime zested and juiced
3 large garlic cloves finely grated
1 tsp smoked paprika
1 tsp thyme leaves
2 tsp vegetable bouillon powder
200 g long stem broccoli stem cut into lengths if very thick

Steps

Heat the oven to 425 F and oil a large rimmed sheet pan.
Toss the onions, pepper, potatoes, lime zest, lime juice, garlic, paprika, thyme, and bouillon powder on the pan.
Nestle the chicken thighs among the vegetables and roast for 35 minutes.
Add the broccoli to the pan and roast for 10 minutes more.
Check that the thickest chicken thigh reaches 165 F, then rest the traybake for 5 minutes.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.