Slimming Worlds Rustic Garlic Chicken Tray Bake Recipes

LEMON AND GARLIC CHICKEN TRAY BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 200°C.
• Bring a pan of salted water to the boil, then cook the potato for a few minutes (until they have started to soften slightly) Drain them and do the same with the carrots.
• Cut 4 slices of lemon (about the thickness of a pound coin) and set the remaining lemon aside.
• Spray a large baking tray or roasting tin with some low calorie cooking spray, then place the chicken on the tray and season.
• Put the part cooked potato wedges and carrots into a large bowl and add the slices of garlic. Spray with some low calorie cooking spray and season with some salt and pepper. Add the thyme and then squeeze some of the juice of the remaining lemon into the bowl. Toss to mix well.
• Add this to the tray with the chicken on, arranging the veg around the chicken
• Cook for about 30 minutes.
• After 30 minutes add the lemon slices to the top of the chicken thighs along with a squeeze of lemon juice.
• Add the green beans to the tray and return to the oven for 10 - 15 minutes.
• Make sure the chicken thighs are cooked and the carrots and potato are soft. Serve immediately.

SLIMMING WORLD'S RUSTIC GARLIC CHICKEN TRAY BAKE RECIPE

Steps:

• To make this chicken thigh recipe, preheat the oven to 180°C/Fan 160°C/Gas 4. Spray a large frying pan with low-calorie cooking spray and place over a high heat.
• Season the chicken thighs, add to the pan and cook for 2-3 minutes on each side. Remove with a slotted spoon and set aside.
• Spray the potatoes with low-calorie cooking spray and add to the pan in a single layer. Cook for around 5 minutes on each side until lightly browned. Remove from the heat.
• Spray a medium roasting tray with low-calorie cooking spray and layer the base with the tomatoes, courgettes, onions and potatoes.
• Place the chicken on top of the vegetables in a single layer and sprinkle over the garlic, herbs, chilli flakes and the lemon zest and juice.
• Pour the stock over the chicken and vegetables, cover with foil and bake in the oven for 1½ hours until the potatoes are soft and the chicken is tender, removing the foil for the last 10 minutes of cooking.
• Bring the tray to the table and let everyone help themselves. Recipe courtesy of Slimming World