Roast Chicken, Kale & Couscous Traybake
Roast chicken, veggies, and lemon-mint couscous in one traybake—quick, healthy, and delicious for mid-week or weekend meals. Perfect with peas and kale.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Plate
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 tbsp olive oil
- 1 onion, cut into 8 wedges
- 4 cloves garlic, peeled and left whole
- 1 leek, trimmed and cut into 2cm chunks
- 6 chicken thighs, boneless
- Salt
- pepper
- 160ml chicken stock
- 1 tbsp white wine vinegar
- 1 packet Ainsley Harriott Lemon and Mint Couscous
- 75g frozen peas
- 75g kale, roughly chopped
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