This traybake just screams Autumn. We love the perfect blend of spice and flavour from our Yorkshire Rapeseed Oil with Chilli & Spice. A real family favourite of a dish, it can also be cooked with our rapeseed oils with Cracked Black Pepper, or Rosemary & Sea Salt if you'd like a non-chilli version.
Pre heat the oven to 180c
Cut all the vegetables into chunky pieces and put into a large bowl. Cut the Chicken into large strips and add to the vegetables. Shake your bottle of Chilli and Spice Oil and drizzle generously over the ingredients. Toss the veg and chicken until covered with the oil and then transfer into a baking dish.
Bake in the oven until cooked through.
I love this dish served with chunky slices of homemade white bread and butter.