| Chicken and Ratatouille Bake by hayleylongdin |
| Serves: 2 |
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| Ingredients: |
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4 chicken thighs, skin on
560g can potatoes, drained
390g can ratatouille
1 tsp dried oregano
1 Tbsp oil
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| Method: |
• Preheat oven to fan 180°C, conventional 200°C, gas 6.
• Heat oil in a large flameproof oven dish and brown chicken thighs on both sides.
• Remove chicken thighs from pan and set aside.
• Add potatoes to pan and fry in remaining oil for 2 minutes. Remove potatoes from oil using a slotted spoon and drain excess fat from dish.
• Return chicken and potatoes to dish, pour over ratatouille, sprinkle over oregano and tumble ingredients together to combine.
• Place in the oven for 30 minutes or until chicken is cooked though, stir halfway during cooking.
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| Tip: |
This recipe can be cooked on the hob for 30 minutes, or until the chicken is cooked.
Freezing:
This recipe can be frozen. Defrost thoroughly in a refrigerator prior to reheating.
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| Prep Time: 5 mins |
| Cook Time: 45 mins |
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