Chicken and Mushroom Tray Bake

A quick and simple one-pot supper solution.

Serves 6

6-8 chicken thighs
2 tbsp My Secret Kitchen Oak Smoked Rapeseed Oil
600g bag of ready prepared mixed roasting vegetables
1 tsp fresh thyme
3 tbsp My Secret Kitchen White Wine & Porcini Finishing Sauce
Chives to garnish

Preheat oven 190ºC (Gas Mark 5).

Place the chicken thighs in a large oven proof dish and rub with the Oak Smoked Rapeseed Oil. Add in the vegetables and scatter over the thyme and mix to combine. 

Bake for 30-35 minutes, or until the chicken is starting to brown.

Remove from the oven and drizzle over the White Wine & Porcini Finishing Sauce and cover with foil before returning to the oven for a further 10 minutes. 

Serve with a simple green salad.