Summer Chicken & Roasted Veggie Tray Bake

A vibrant, sun-drenched twist on a classic tray-bake. This version replaces winter root veg with charred aubergine, sweet red peppers, and bursting roast tomatoes, all served over nutty pearl barley

Serves 4

In the Box

• Chicken Thighs (4 units, approx. 600g)

• Pearl Barley (500g)

• Red Onion (125g)

• Lea Valley Aubergine (approx. 500g)

• Red Peppers (2 units, approx. 380g)

• Red Salad Tomatoes (500g)

From Your Fridge / Store Cupboard

• Olive oil (3–4 tbsp)

• Dried oregano or herbes de Provence (1 tsp)

• Garlic (2 cloves, minced or sliced)

• Chicken or vegetable stock (500ml)

• Salt and freshly ground black pepper

• Optional: Fresh basil or a splash of red wine vinegar for finishing.

Cooking Instructions

1. Preheat & Prep: Heat your oven to 200°C / 180°C fan. Cut the aubergine into 2cm cubes, de-seed and slice the red peppers into thick strips, and peel and wedge the red onion. Leave the tomatoes whole.

2. Season the Veg: Toss the aubergine, peppers, and onions onto a large roasting tray with 2 tbsp of olive oil, garlic, dried herbs, salt, and pepper.

3. Add the Chicken: Pat the chicken thighs dry and nestle them into the veg, skin-side up. Drizzle the skin with a little oil and a pinch of salt.

4. Roast: Place in the oven for 20 minutes.

5. Add Tomatoes: After 20 minutes, scatter the whole tomatoes into the tray. Return to the oven for another 20–25 minutes until the chicken skin is crispy and the tomatoes have just begun to burst.

6. The Barley: While the tray roasts, rinse the barley and simmer in the stock for 25–30 minutes until tender but still "al dente." Drain any excess liquid.

7. Assemble: Stir the cooked barley into the roasted vegetables so it soaks up all those Mediterranean juices. Serve with the golden chicken thighs on top.