Gluten friendly option - bread is replaced with GF bread
2. Cut red onion into thick wedges, quarter tomatoes and cut capsicums into 3cm pieces. Toss on a lined oven tray with crushed garlic, 2 tbsp olive oil, 10 thyme sprigs (whole), salt and pepper.
3. Add chicken to tray and roast for 20 minutes, or until chicken is cooked through.
4. Slice bread and warm on an oven rack for 2-3 minutes (optional). Roughly chop and rinse lettuce leaves, toss with 1 tbsp olive oil and balsamic dressing.
5. Serve chicken tray bake with a side of dressed leaves and warm bread to mop up the sauces! Scatter over some extra fresh thyme leaves and drizzle with olive oil if desired.
Cook chicken on the barbecue instead if preferred.
Gluten friendly option - bread is replaced with GF bread.
moroccan spice mix 1 tbsp
red onion 1
yellow capsicum 1
red capsicum 1
garlic 2 cloves
thyme 1/2 packet
sourdough loaf 1
festival lettuce 1
caramelised balsamic dressing 1 sachet
From your pantry:
olive oil, salt, pepper