Chicken & veg tray bake

• Chicken thighs (bone-in)1kg
• White potatoes800g
• Carrots300g
• Brown onions200g
• Vegetable oilstore cupboard2 tbsp (30ml)
• Dried mixed herbsstore cupboard1 tsp (3g)

Plus salt and pepper. About £3.96 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 800g potatoes into chunks, 300g carrots into batons and 2 onions into wedges.

3. 3

   Put the veg and 1kg chicken thighs in a large roasting tin. Toss with 2 tbsp oil, 1 tsp mixed herbs, salt and pepper. Turn the chicken skin-side up.

4. 4

   Roast for 40-45 minutes, turning the veg halfway, until the chicken is golden and cooked through (no pink near the bone).