Serves 4
600g Charlotte potatoes, halved if large
4 carrots, peeled and cut into chunks
2 red peppers, deseeded and cut into chunks
300g banana shallots, peeled and halved (or use red onion cut into wedges)
1 whole garlic bulb, cloves separated and left unpeeled
200ml chicken stock
salt and pepper
2 lemons
low cal cooking spray
a few sprigs fresh rosemary
8 large skinless chicken thighs on the bone
2 courgettes cut into chunks
1 tbsp fresh chopped parsley
Preheat oven to 200ºC/Gas 6. Put the potatoes, carrots, peppers, shallots or onion, garlic cloves and stock into a large roasting tin and season. Squeeze over the juice of 1 lemon. Lightly spray with low cal spray, toss together and cover with foil. Cook for 15 minutes.
Remove the foil and scatter over the rosemary. Season the chicken thighs and arrange over the dish with the courgettes. Slice the remaining lemon and tuck into the gaps. Spray with a little low cal spray and roast for 25-30 minutes until the potatoes and vegetables are tender and the chicken is cooked through and lightly browned.
Scatter with parsley and serve.
Free on SW Extra Easy
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