Chicken tray bake

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Remove the skin from 2 boneless chicken thigh portions and fry for 2 minutes each side in a little oil.

Layer veg in a baking tray as follows:

Frozen peas and broad beans, one leek rinsed halved lengthwise and cut into slices, a handful of fresh cauliflower florets thinly sliced. Sprinkle over 1 tbsp sunflower oil and 2 tbsp balsamic vinegar.

Place the chicken thighs equal distance spaced in the dish (removed skin side down) with grated garlic cloves underneath. Thinly slice 2 closed cup mushrooms and 2 medium sized peeled new potatoes and place them around the chicken. Sprinkle 1 tbsp dried marjoram all over and drizzle with more oil.

Bake in a preheated 180 fan / 200 C oven for 50 minutes turning the chicken over after 30 minutes.

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