Crispy Baked Chicken and Spicy Vegetables

Low maintenance and quick to throw together, this one-tray dinner is packed full of flavour – and vegetables!

Feeds 2


2 boneless, skin-on chicken thighs

1 bunch of tenderstem broccoli

2 bell peppers, chopped into large chunks

1 tbsp dried oregano

½ tsp chilli flakes (or as much as you like)

1 tsp fennel seeds

Salt and pepper

Olive oil

500g passata or crushed tomatoes

1 handful kalamata olives

75g feta cheese

1 bunch basil, roughly chopped

To serve: crusty bread


Preheat the oven to 425F / 210C / 200C Fan.

In a large, high-sided baking tray, add the chicken thighs, broccoli, chopped peppers, dried oregano, chilli flakes, fennel seeds, a big pinch of salt and pepper and a drizzle of olive oil. Mix everything together with your hands, then place the chicken on top of the vegetables, skin-side up and spread out to cover as much area as possible. Bake for 20 minutes, after which the vegetables will be charred and the chicken will begin to crisp. Pour the passata over the vegetables, avoiding the chicken, and stir the vegetables slightly. Return to the oven and bake for 20 minutes more. After the time is up, the chicken will be crisp and vegetables blackened in places. Don’t panic and think it’s burnt – a few blackened bits are exactly what you’re going for.

Remove from the oven and add the olives and feta, and sprinkle the basil over the top. Serve with crusty bread.

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