This could be the quickest dish I've prepared in while. You can vary the veggies if you like. It is a very plain tasting dish but I like that the flavour of each vegetable comes through in each mouthful.
3 boneless chicken thighs, skin off, cut in half
200g sweet potato, peeled and diced
handful cherry or grape tomatoes
half a red onion, cut into 6 slices
5 button mushrooms, quartered
2 garlic cloves, smashed with flat of knife
salt and pepper
1 cup (250ml) chicken stock
Preheat oven to 180 degrees.
Mix vegies in a bowl with garlic and some seasoning.
Lay into an oven proof dish. Put the 6 pieces of chicken on top and pour over the stock. Season.
Bake for half an hour to 40 mins. The chicken will be cooked and the vegies tender.
Serve with steamed English spinach.
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