LOW EFFORT SUNSHINE CHICKEN TRAY BAKE: Hey foodies! Sorry for my little hiatus, …

LOW EFFORT SUNSHINE CHICKEN TRAY BAKE:
Hey foodies! Sorry for my little hiatus, I’ve had some stress-related challenges to my wellbeing of late and am working on finding a bit of work/life balance again… I’m getting there but I just can’t seem to create when I’m not 100% happy! BUT enough about that, I’m easing myself back into the kitchen with easy deliciousness and tonight I made my sunshine chicken tray bake so I thought I’d re-share the recipe! ?
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INGREDIENTS:
Orange segments + juice (from 2 large oranges)
4-6 chicken thighs
Half a ring of chorizo
1 red pepper
1/2 bag baby new potatoes
1 can butter beans (I actually used borlotti tonight)
1 red onion
A whole garlic bulb – halved or just the cloves
A few sprigs of fresh thyme
1 red chilli (optional)
salt & pepper
(serves 3-4 people)
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METHOD
1 – pre-heat oven to gas mark 6 (200c)
2 – squeeze the juice from one of the oranges . Set aside
3 – roughly chop all ingredients (reserving the thyme until after cooking) – no need to be fancy this is a tray bake! And drain the butter beans.
4 – Place the chicken thighs (skin-side up) onto your baking tray and dot all other ingredients in and around. Pour over the orange juice and season with a pinch of salt and pepper.
5 – pop in the oven to roast for around 45mins-1hr (periodically check and shake things about). Once nicely cooked, sprinkle over fresh thyme and serve!
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Note: You may want to spread everything evenly over two trays so that there is enough room for everything to roast properly… Just remember to swap the trays around in the oven a few times if (like mine) yours has a hot spot or is hotter at the top.