Roast Chicken Traybake
2 garlic cloves
small bunch of fresh basil
small bunch of fresh mint
4 tbsp olive oil
4 chicken joints
1 aubergine (eggplant), chopped
3 sweet potatoes, peeled and cut into wedges
200g/7oz cherry tomatoes
2 yellow (bell) peppers, seeded and chopped
2 courgettes (zucchini), sliced
salt and ground black pepper
1 Blitz the garlic, basil and mint in a food processor or blender. Add 2 tbsp oil gradually through the feed tube until you have a thick aromatic paste.
2 Rub the paste over the chicken joints and place in a bowl. Cover and chill in the refrigerator for at least 30 minutes.
3 Preheat the oven to 200°C/400°F/Gas 6.
4 Put the aubergine, sweet potatoes, tomatoes, peppers and courgettes in a large roasting pan with the remaining oil and season with salt and pepper. Add the marinated chicken.
5 Roast in the oven for 35–40 minutes until the vegetables are tender and the chicken is cooked through.
6 Serve with a crisp salad.