1. Set oven to 220ºC. Wedge fennel, slice peppers and spring onions into large pieces. Toss in an oven dish with 1 tbsp rosemary leaves, tomatoes, olives, 2 tbsp balsamic and 3 tbsp olive oil. Season with salt and pepper.

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.

Notes:
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

From your box:
fennel 1
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