Winter Chicken Bake

This is a really easy tray bake which is quick to make and really comforting in the colder months. It’s packed full of herbs and spices which are great for your gut diversity.

Chicken Tray Bake

Recipe:

• 2 x Tbsp Harissa

• 4 x Chicken Thighs

• 1 x tsp Paprika

• 1 x tsp Cumin Salt + Pepper

• 3 x Garlic Clove

• 1 x Squash (Peeled & Cubed)

• 1 x Carrots (Diced)

• 1 x Merchant Gourmet Cooked Puy Lentils

Dressing:

• 1 x Tbsp Tahini

• 2 x Tbsp Yoghurt or Labneh

• 2 x Tsp Miso (optional)

• Parsley

• Coriander

• Lemon Zest + Squeeze of Lemon

• Salt + Pepper

Method:

1. Pre-heat your oven to 200c

2. Start by seasoning the chicken and adding it to a hot non-stick pan to brown on both sides for a couple of minutes

3. Whilst that’s browning, peel and chop your squash and carrots into cubes and add to a baking tray

4. Add cumin, paprika, olive oil, and salt & pepper to the tray and give it a good mix

5. Once mixed, place the chicken on top & place into the oven for 20-25minutes depending on your oven (check in on it after 20 minutes)

6. Whilst that’s in the oven, add your yoghurt to a bowl and then add the miso, lemon juice, lemon zest and olive oil.

7. Finely chop your parsley & coriander and add this to the yoghurt and give it a good mix

8. After 25min (or thereabouts) take the chicken out of the oven and add in your puy lentils and give these a good mix. Then pop this back in the oven for a further 5 minutes.

9. Once cooked, remove from the oven, leave to stand for 5 minutes and then serve up with the herby lemon yoghurt.

Enjoy!