Turkey and Vegetables In The Oven

This dish is for the crowded families and busy mummies! It is one of the easiest meals, it's very light and healthy, nutritious and it tastes even better the next day. The best thing is you can add any  vegetable in your fridge. Turkey is a good lean meat but it can be a bit bland sometimes, so it needs some flavours and spices with it.

Ingredients:
700 gr of turkey breast
1 big potato
1 big carrot
2 tomatoes
2 corgettes
200 gr mushrooms
1 white onion
1 red onion
1 glass of boiled chickpeas
5 cloves of garlic
Crushed tin tomatoes (1-2 glasses)
Salt, pepper
Chilli flakes
Dry or fresh thyme
Olive oil

How to:
1. Wash and chop the turkey breast into biggish bite sizes. Put them in a big oven and splash some extra virgin olive oil, sprinkle with salt and pepper and put aside.
2. Wash and clean the rest of the vegetables and start cutting them into chunky pieces. There is no rule in this dish as it is a family dish, you can cut the pieces any size you like. Put all the vegetables in a very big bowl.
3. Mix the vegetables, onions, garlic with the turkey pieces, add the boiled chickpeas and add some crushed or tin tomatoes on them (approximately a glass will be enough). The tray should have some tomato and olive oil on the bottom but the food should not swim inside the juice.
4. Sprinkle with generous amount of salt, pepper, thyme and dry chilli and mix thoroughly until every piece is covered in seasoning, oil and tomatoes equally.  
5. Cover the tray with aluminum foil but leave a bit opening on the sides to let some air come out. This way, nothing will get burnt, nothing will be dry and all the smells and flavours will mix together in the steam.
6. Cook it in a 200 degree oven for about 45 minutes or until everything looks cooked. Then, take out the aluminum foil and let it cook for 10 minutes more. You can add some melting cheese on top at the last minute, but that's up to you.