1. Set oven to 250ºC. Roughly chop sweet potatoes and capsicums. Wedge onion and tomatoes. Toss on a lined oven tray with 1 tbsp oil and 1/2 packet oregano. Season with salt and pepper. Roast in the oven for 10 minutes.

2. Combine 1 tbsp oil, 2 tbsp honey (see notes), 1 tbsp mustard, 1 crushed garlic clove, salt and pepper in a shallow bowl. Add chicken and toss to marinate well.

3. Scatter marinated chicken over the vegetables on the tray. Roast for a further 15 minutes, or until cooked through.

4. Halve bread rolls lengthways, rub with 1 tbsp olive oil, 1 crushed garlic clove and salt. Warm in the oven for 3-5 minutes.

5. Trim and halve sugar snaps, add to tray along with remaining fresh oregano just prior to serving.

6. Serve tray bake at the table with a side of garlic toasts. Drizzle with extra olive oil if desired.

Notes:
Add more flavour to the tray bake by adding 1 tsp dried oregano.

Replace honey with maple syrup if you like!

Gluten friendly option - bread is replaced with 1 packet halloumi.
Tear into bite-sized pieces and add to the tray with chicken.

Sweet potatoes 2
Red capsicum 1
Yellow capsicum 1
Red onion 1
Tomatoes 2
Fresh oregano 1 packet
Garlic 2 cloves
Diced Chicken thigh fillets 600g
Wholemeal long rolls 2-pack
sugar snap peas 1/2 punnet

From your pantry:
olive + oil (for cooking), salt, pepper, honey, wholegrain mustard