Chicken & Tomato Rice Traybake

Serves 2

This one pan meal is so simple and very tasty. Use a seasoning of your choice on the chicken (just salt and pepper or I like to use a Cajun seasoning for an extra kick). Serves two hungry people (or it will stretch to more depending on appetites).

Ingredients:

4 Chicken Thighs (skin-on, bone-in)

150g brown basmati rice

1 tin chopped tomatoes

Salt & pepper/seasoning

Step 1: Preheat the oven to 190c (fan). Place the four chicken thighs, skin side up in a deep roasting tin. Season the chicken with either salt and pepper or you could use a spice mix of your choice (I like a Cajun spice mix). Spread the rice around the chicken, ensuring it doesn’t go on top of the chicken.

Step 2: Empty the tinned tomatoes into a 1L jug and then fill the empty tin with recently boiled water or hot vegetable/chicken stick and stir together. Carefully pour over the rice.

Step 3: Bake in the oven for 45 minutes.

Step 4: Check that the rice and chicken are cooked before serving, with a green salad.