Gluten-friendly option: rolls are replaced with gluten free rolls
2. Use a sharp knife to slash the chicken (see notes). Rub with 2 tsp paprika and 1 tbsp oil, season with salt and pepper. Place on top of vegetables and roast in oven for 20-25 minutes, or until chicken is cooked through.
3. Roughly tear rolls into croutons. Toss with 2 tbsp olive oil and 1 crushed garlic clove. Place on top of tray bake for last 5 minutes of cooking time, or until golden and crunchy (see notes).
4. Slice cucumber and toss with mesclun, 1/2 tbsp balsamic and 1 tbsp olive oil.
5. Pick oregano leaves and scatter over tray bake. Serve with salad.
Slash the chicken to the bone to decrease cooking time.
Croutons can also be cooked on a separate tray if preferred.
Gluten-friendly option: rolls are replaced with GF rolls
roasted red peppers 1/2 jar
spring onions 1/3 bunch
rosemary 1 sprig
cherry Roma tomatoes 1 punnet
chicken chops 4
green olives 1/2 jar *
sourdough rolls 2
continental cucumber 1/2
mesclun leaves 1/2 bag (100g)
oregano 1/2 packet
From your pantry:
oil (for cooking + olive), salt, pepper, garlic (1 clove), balsamic vinegar, ground paprika