This Chicken Traybake Couldn't Be Easier to Make
Fresh and simple, this is our favourite kind of dinner
- 4 chicken breasts
- 1 small head of cauliflower, cut into florets
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp Opies Capers, drained
- 1 tsp dried thyme
- Salt and pepper to taste
- Lemon wedges, for serving (optional)
Preheat the oven to 200C (180C fan) and line a baking tray with parchment paper.
Place the chicken breasts and cauliflower florets on the prepared baking tray.
In a small bowl mix together the olive oil, lemon juice, minced garlic, Opies Capers, dried thyme, salt and pepper.
Pour the olive oil mixture over the chicken and cauliflower. Use your hands to massage the mixture into the chicken and cauliflower, ensuring they are well coated with the seasonings.
Arrange the chicken breasts and cauliflower florets in a single layer on the baking tray.
Place in the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through and the cauliflower is tender and golden brown.
Once cooked, remove the tray from the oven and let it cool slightly before serving.
