Roast Chicken, Kale & Couscous Traybake
Traybakes are perfect for a mid-week meal or an easy weekend dinner and our couscous is a tasty and healthy alternative to pasta or rice. We’ve used our Lemon and Mint Couscous because it gives a lovely zesty kick, but this traybake also works well with Ainsley Harriott Roasted Vegetable, Tomato & Chilli or Sundried Tomato & Garlic.
Preheat the oven to 220C/200CFan
Drizzle the oil in a roasting tin. Add the onion wedges, whole garlic, and leeks and toss in the oil. Sit the chicken thighs amongst the veg. Season with salt and pepper and bake for 20 minutes.
Add the chicken stock and vinegar and return to the oven for 10 minutes.
Remove the roasting tin from the oven and place the chicken on a plate. Empty the contents of the couscous packet onto the vegetables and stir. Scatter over the peas and kale and fold so everything is evenly distributed. Sit the chicken thighs on top and return to the oven for 8-10 minutes or until the chicken thighs are cooked through and golden.
- 1 tbsp olive oil
- 1 onion, cut into 8 wedges
- 4 cloves garlic, peeled and left whole
- 1 leek, trimmed and cut into 2cm chunks
- 6 chicken thighs, boneless
- Salt and pepper
- 160ml chicken stock
- 1 tbsp white wine vinegar
- 1 packet Ainsley Harriott Lemon and Mint Couscous
- 75g frozen peas
- 75g kale, roughly chopped