Smart Carbs: Chicken & Vegetable tray bake

Thank yooou for taking part in the Smart Carbathon and for sharing all of your amazing foodie pics... keep going as the next recipe up for grabs are some super flapjacks, as NOT seen in the book Smart Carbs!!

Now, everyone loves a chicken tray bake and this one has a fabulously fragrant flavour from the oranges. If you want to make it a little more substantial, add a can of chickpeas for the last 5 minutes. It goes perfectly with a fresh green salad.

Serves 4

• 2 red onions, peeled and cut into wedges
• 1 red pepper, deseeded and cut into thick strips
• 1 green pepper, deseeded and cut into strips
• 2 courgettes, sliced diagonally
• 300g pumpkin or squash, peeled and cut into thin wedges
• 1 garlic bulb, separated into cloves and left unpeeled
• 2 tbsp olive oil
• 2 oranges
• 1 tsp dried Italian herbs
• 8 bone-in, skin-on chicken thighs OR a mixture of thighs and breasts (cut in half)
• 50g pitted black olives
• basil leaves, roughly torn
• salt and black pepper

1 Preheat the oven to 200°C/180°C Fan/Gas 6. Put all the vegetables in a large roasting tin, spreading them out well, then season with salt and pepper and drizzle with half the olive oil. Cut the peel off the oranges, slice them into rounds, then cut each slice in half. Add the orange slices to the tin and sprinkle the herbs on top.

2 Rub the rest of the olive oil over the skin of the chicken pieces and season them with salt. Put the chicken on top of the vegetables and bake in the oven for 30 minutes.

3 Add the olives to the roasting tin, then turn the heat up to 220°C/200°C Fan/Gas 7 and cook for about another 20 minutes. Check that the chicken is cooked through and well browned, then serve sprinkled with some torn basil.

Davina's Smart Carbs: Eat Carbs and Still Lose Weight With My Amazing 5 Week Smart Carb Plan is out now at Amazon | Waterstones | WH Smith