Easy, filling, and all about affordable everyday ingredients – this tasty, one-dish supper is an ideal mid-week meal.
- Preheat the oven to gas 6, 200°C, fan 180°C.
- In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and herbes de provence. Spread out on a large baking tray (or two smaller ones) and roast in the oven for 30 minutes.
- After 30 minutes, add the tomatoes to the tray and cook for another 15 minutes or until the chicken is cooked through with no pink meat showing.
- Divide between plates and drizzle over the tray juices to serve.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.