One Pan Roast Chicken Tray Bake - Hotair Grilling and Hand Blender

• 2 tbsp olive oil
• 1 small bunch of thyme, leaves stripped
• 3 cloves of garlic, peeled
• Juice half a lemon
• 750g new potatoes, washed and halved
• 1 red and 1 yellow pepper, cut into strips
• 4 chicken breasts on the bone
• Generous bunch parsley or coriander to serve
• Salt and pepper.

1. Place the olive oil, thyme leaves, garlic and lemon juice in the universal cutter bowl. Process till finely chopped. Place the potatoes and peppers in a large bowl and tip in about half the olive oil and herb mixture. Toss well to combine.

2. Place the chicken pieces in the universal pan lined with a sheet of parchment paper. Season with salt and pepper. Scatter the potatoes and peppers around. Use the remaining olive oil and herb mixture to coat the chicken.

3. Cook on shelf level 3 for 25-30 minutes. Remove the chicken and peppers. Keep warm.

4. Turn the potatoes and cook for another 10-15 minutes, while the chicken is resting.

5. Serve with the chopped parsley or coriander.

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