Tapenade Chicken Traybake

Tapenade Chicken Tray-bake

Traditionally spread on bruschetta, tapenade is a brilliant way to inject instant Mediterranean flavor into a midweek tray bake.  Swap in cod or haddock if preferred, just adjust the cooking time accordingly.

Ingredients:

28 oz. or 1 2/3lb. baby new potatoes, larger potatoes halved

2 bell peppers, any color, deseeded and cut in thick strips

2 large red onions cut into 8 wedges

2 tablespoons olive oil

8 chicken thigh filets

4 tablespoon kalamata olive and sun dried tomato paste

1 unwaxed lemon, juice one half and thinly slice other half.

Large handful of baby arugula.

Directions:

Preheat oven to 400*F

Place onions and cut potatoes and peppers in a large bowl, toss with season and toss to coat with olive oil.  Spread vegetables out on baking tray and roast for 20 minutes.  

Meanwhile put the chicken thigh filets in the same bowl with oil and toss to coat.  After 20 minutes, arrange the chicken filets and lemon slices on the top of the vegetables.  Discard any remaining marinade.  Roast everything for a further 25 minutes or until the chicken is cooked through, the juices run clear and no pink meat remains.

To serve scatter the arugula over the meat.  Serves 4