Recipes
Beat the Budget’s Spanish-inspired chicken tray bake
Zingy tomatoes and black olives make a rich sauce for chicken thighs, with fresh parsley adding fresh flavour to the rice
Zingy tomatoes and black olives make a rich sauce for chicken thighs, with fresh parsley adding fresh flavour to the rice
Cook: 55 Mins
Serves: 4
Price: 77p per serving
Nutritional Information
Each 613g serving contains
Energy
2642kj
631kcal
2642kj
631kcal
32%
Fat
23.9g
23.9g
High
34%
34%
Saturates
5.5g
5.5g
High
28%
28%
Sugars
8.0g
8.0g
Med
9%
9%
Salt
1.47g
1.47g
Med
25%
25%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
431kj/103kcal
Typical energy values per 100g:
431kj/103kcal
Ingredients
1kg chicken thighs, skin removed
100g Asda Pitted Black Olives, smashed or torn
2 x 400g tins chopped tomatoes
1 lemon – ½ juiced, ½ cut into wedges to serve
200g easy-cook long-grain white rice
10g fresh parsley, finely chopped
1tbsp olive oil
1tbsp tomato purée
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Put the olive oil and tomato purée in a large mixing bowl and stir to combine. Add the chicken thighs and stir until completely coated.
3
Arrange the chicken on a large baking tray with the olives and pour over the tomatoes to coat. Sprinkle the lemon juice over the chicken and season with pepper. Cook in the oven for 45 mins.
4
After 15 mins, remove the tray from the oven and check to ensure the chicken skins aren’t submerged in liquid. Return to the oven and cook for a further 30 mins until the chicken is cooked through and the skin is crispy.
5
Meanwhile, cook the rice according to the pack instructions, stirring ½ of the parsley into the water with the rice as it cooks.
6
Arrange the chicken on plates with the parsley rice, sprinkle over the rest of the chopped parsley and serve with lemon wedges to squeeze over.