Recipes
Garlic and Red Pepper Roast Chicken Traybake
Our ready-to-eat antipasti medley with chilli-soaked olives, peppers and garlic makes a moreish marinade for your chicken.
Our ready-to-eat antipasti medley with chilli-soaked olives, peppers and garlic makes a moreish marinade for your chicken.
Cook: 1 Hour
Serves: 6
Price: £2.25 per serving
Nutritional Information
Each 434g serving contains
Energy
11349kj
625kcal
11349kj
625kcal
31%
Fat
32.1g
32.1g
High
46%
46%
Saturates
7.4g
7.4g
High
37%
37%
Sugars
3.5g
3.5g
Low
4%
4%
Salt
0.91g
0.91g
Low
15%
15%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
2615kj/625kcal
Typical energy values per 100g:
2615kj/625kcal
Ingredients
150g pot Asda Sunshine Antipasti
2 x 360g Asda Buttery and Herby Baby Potatoes
1 tbsp Olive Oil
1.1kg Asda Succulent Chicken Leg Quarters
2 x 85g Asda Strong & Peppery Watercress
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Remove the olives from the Sunshine Antipasti mix and toss together in a large roasting tin with the potatoes, including the butter, along with some salt and black pepper.
2
Tip the remaining antipasti and 1 tbsp olive oil into a bowl and use a hand-held stick blender to whizz together into a paste. Add the chicken pieces into the bowl, season with black pepper and rub the paste into the chicken skin.
3
Nestle the chicken between the potatoes and olives, then roast for 40–45 mins until the chicken is cooked through and the juices run clear.
4
Remove the chicken, cover and set aside to rest; meanwhile turn the oven up to 220C/220C Fan/Gas 7 and return the potatoes to the oven for a further 10–15 mins until crisp and golden. To finish, add the watercress to the roasting tin and stir through to lightly wilt, then serve alongside the chicken quarters with the juices poured over the top.