Serves: 4
There’s a bit of preparation involved with this delicious tray bake, but once you’ve made the marinade (which takes about 3-4 minutes) and prepped the vegetables (a bit of peeling and chopping) you can put your feet up and let the oven do the rest of the work. You can change the vegetables to suit all tastes-carrots, sweet potatoes and red onions are some suggestions which might appeal.
Ingredients
- For the marinade
- 5 tablespoons white miso paste
- 1 tablespoon sriracha sauce
- 3 garlic cloves, peeled and crushed
- 4cm piece root ginger, peeled and grated
- 4 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- To finish the dish
- 10 skinless, boneless chicken thighs
- 1 butternut squash, peeled, halved and deseeded and cut into 1cm chunks
- 4 echalion shallots, peeled and halved lengthways
- 1 tablespoon vegetable oil
- 1 aubergine, topped and tailed and cut into 2cm chunks
- 2 courgettes, topped and tailed and cut into 1cm chunks
- 1 red pepper, halved, deseeded and cut into 2cm chunks
- Juice of ½ lime
- To serve rocket and salad leaves
Method
- Put all the ingredients for the marinade in a bowl and mix together. Put the chicken thighs in a non-reactive bowl and pour over half the marinade. Mix well to coat the chicken. Cover and leave to marinade in the fridge for 3-4 hours.
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Put the squash and shallot halves into a large ovenproof dish or roasting tin and pour over the oil. Mix the vegetables to coat them in the oil and roast in the oven for 20 minutes.
- Add the remaining vegetables, stir them around with the half-cooked squash and onions and arrange the marinated chicken thighs over the vegetables. Drizzle over the remaining marinade and roast in the oven for about 50 minutes until the chicken is cooked through. Season with the lime juice and serve with a few salad leaves.
