One way of saving money in the kitchen is to cook your meals in ‘one pot’. One of our favourites is a Lemon Chicken Tray Bake. We used to cook this in the oven, but now utilise the Ninja Foodi Bake/Roast program. This meal uses about 700w of electricity costing 14p to cook.
If you are cooking this in the oven, why don’t you also cook a couple of cottage pies at the same time, so that you are using the whole of the oven. One to have next day, heated in the microwave and one to freeze for another time. We have started to use the No Meat mince for the cottage pies, excellent substitute for beef mince! This helps to reduce our carbon footprint by eating less red meat each week.
Preparation Time – 5 minutes | Cooking Time – 40 minutes
Ingredients
- 1lb potatoes, Peeled & Chopped into big Chunks
- 4 roughly chopped carrots
- 12 cherry tomatoes (add after 20 minutes)
- 2 tbsp oil (olive if possible)
- 2 chicken thighs (per person), skin on
- 2 medium onions cut into wedges
- Garlic cloves, Lightly crushed with back of the knife (to taste)
- 1 lemon, 1/2 squeezed over the other ingredients, 1/2 sliced
- Small bunch of Thyme
- Salt & pepper to taste
Method
This is very simple!
Add all the ingredients to a mixing bowl together with the oil, lemon juice and salt and mix until all the ingredients are covered in the oil.
Add the wire rack to the Ninja Foodi (ours has 2 layers) and spread the chicken thighs out so they are not touching each other and then just scatter the other ingredients around them.
Cook on Bake/roast at 200C for approximately 40 minutes until the chicken skins are crispy golden brown.
