Crunchy Mushroom and Chicken Tray Bake

Prep time: 5 minutes
Cooking time: 35 minutes
Serves: 4
Packed full of veg and with a zesty and crunchy topping

INGREDIENTS

For the traybake

  • 200g chestnut mushrooms, halved
  • 2 large sweet potatos, peeled and cubed
  • 2 leeks, roughly chopped
  • 3 chicken breasts, sliced
  • 250g cherry tomatoes, halved

For the dressing

  • A generous drizzle of olive oil
  • 1 lemon, juice
  • 2 garlic cloves, crushed
  • 1 tbsp dried mixed herbs

For the crumb

  • 1 loaf ciabatta bread, torn into rough pieces
  • 1 lemon, zest
  • A small handful of parsley
  • Olive oil

METHOD

  1. Preheat your oven to 200c.
  2. In a large mixing bowl whisk together the olive oil, lemon juice, garlic and dried mixed herbs with a little salt and milled pepper. Toss the sweet potato, leek and mushrooms in the dressing, then place the veg in a roasting tin.
  3. Now toss the chicken pieces in the remaining dressing and place amongst the vegetables and bake for 15 minutes.
  4. Whilst the chicken is cooking, make the herby crumb by simply popping the ciabatta, parsley and lemon zest into a food processor and whizzing until you have a rough crumb.
  5. Now remove the tray from the oven, add the mushrooms and cherry tomatoes to the tray, scatter over the herby crumb and pop back into the oven for a further 10-15 minutes. Serve straight away.
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