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A simple and hearty all-in-one family traybake, packed with vegetables, butter beans and delicious herbs and spices. A brilliant recipe you can throw together, pop in the oven and that’s about it!

Serve on its own or with brown rice and a crunchy green salad.  Suitable from 3 years plus.

Here are the details...
Print Recipe
Servings Prep Time
people 15 minutes
Cook Time
45 minutes
Servings Prep Time
people 15 minutes
Cook Time
45 minutes
Here are the details...
Print Recipe
Servings Prep Time
people 15 minutes
Cook Time
45 minutes
Servings Prep Time
people 15 minutes
Cook Time
45 minutes
Ingredients
Units
Instructions
  1. Pre-heat the oven to 180°C (fan).
  2. Prepare the vegetables. Peel the sweet potatoes and chop into 2.5cm chunks. De-seed the peppers and chop into similar size pieces. Finally slice the fennel again roughly in quite large pieces. Peel and then cut the red onion into 8 wedges. Halve the oranges.
  3. Next slice the chorizo, score the chicken thighs, drain and rinse the butter beans.
  4. Add everything into a large roasting tin.
  5. In a small bowl, mix the fennel seeds, Mediterranean seasoning, sweet smoked paprika and olive oil. Season well with salt and pepper. Pour into the roasting tin and toss everything together well.
  6. Roast for 45 minutes, until everything is cooked through, golden and bubbling.
  7. Squeeze the orange juice from the oranges over the meat and vegetables (being careful not to burn your fingers) and serve.
Recipe Notes
  • If you can’t get Mediterranean seasoning (I use Barts), switch to Herbes de Provence, dried mixed herbs or oregano.
  • Add a ½ - 1 teaspoon cayenne and spicy chorizo for older kids and adults who like a bit of kick to their food.
  • Switch the chorizo for chunks of halloumi or feta cheese to change things up.
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