Ingredients

Method

• 1 x 800 g Woolworths Mediterranean Roasting Vegetables
• 2 tbsp olive oil
• Sea salt flakes, to taste
• 2 g thyme (optional)
• 1 x 1.5 kg Woolworths Peri Peri Butterflied Chicken
• 1 x 4 -pack Woolworths Heat & Eat Mini Garlic Butter Baguettes
• 2 x 260 g Woolworths Roasted Vegetable Couscous Salad OR 2 x 280 g Woolworths Bulgur Wheat & Lentil Salad

Method

Ingredients

1. Scatter the vegetables on a large baking tray and season with olive oil and salt. Add the thyme.

2. Place the chicken on top of the vegetables, with the marinade. Cook in a 180°C preheated oven for 45 minutes, or until cooked but still juicy.

3. Pop the Woolworths Heat & Eat Mini Garlic Butter Baguettes in the oven, next to the chicken traybake, for the last 5 minutes.

4. Have the leftovers for lunch by adding leftover chicken to Woolworths Roasted Vegetable Couscous Salad or Woolworths Bulgur Wheat & Lentil Salad.