Low-Carb Chimichurri Chicken Tray Bake

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional).

Step 2Mix the dry seasonings together and rub all over the chicken. Lay the chicken out, skin side up, on the baking tray. Cook for 20 minutes.

Step 3Remove from the oven and scatter the greens over.

Step 4Cover tightly, with either a lid or with aluminium foil, and cook for a further 10 to 15 minutes until the vegetables are tender.

Step 5To make the chimichurri, blitz the garlic and herbs together and then add the rest of the ingredients. Pulse until the chimichurri comes together.

Step 6Serve the chicken and vegetables with a drizzle of chimichurri. Store, covered, in the fridge for three days. The chimichurri can be stored in the fridge in a sealed jar for 1 to 2 weeks. Can be portioned out and frozen.