Chicken, Spinach & Cherry Tomato Tray Bake
One tray, one oven, almost no washing up — juicy roasted chicken with golden potatoes and wilted spinach.
Protein:500–600g chicken breast or thighs
From your box:
- 400g potatoes, cut into chunks
- 150g brown onion, cut into wedges
- 1 punnet cherry tomatoes
- ½ bag/bunch baby spinach
Pantry:
- 2 tbsp olive oil
- 2 garlic cloves
- 1 tsp dried oregano or Italian herbs
- ½ tsp paprika
- Salt and pepper
- Squeeze of lemon, optional
- Preheat oven to 200°C.
- Toss potatoes and onion with half the olive oil, garlic, herbs, paprika, salt and pepper.
- Roast for about 20 minutes.
- Season chicken and place amongst the vegetables.
- Add cherry tomatoes and drizzle with remaining olive oil.
- Roast for another 20–25 minutes, or until the chicken is completely cooked and potatoes are golden.
- Remove from the oven and scatter the spinach over the hot tray.
- Gently toss the spinach through the warm pan juices until it begins to wilt.
- Finish with lemon if you have one.
Easy dinner, one tray, very little washing up!