Lemon & Chicken Traybake Recipe
Recipe type: Main
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
This is a great all-in-one dish, with almost Mediteranean flavours. I'm going to mix in some chicken breasts with the thighs, and use preserved lemons instead of the fresh ones. I also think it would go so well with a big bowl of spring vegetables - a mix of asparagus, french beans, peas, baby broad beans (obviously frozen ones at this time of year), and tender stem broccoli, with a big dollop of butter and a sprinkling of freshly grounded black pepper. I may also use a few shredded wild garlic leaves (from our garden) in with the vegetables. Looking forward to this one.
  • 500g new potatoes, thin to medium sliced
  • 2 tbsp olive oil
  • 6 - 8 chicken thighs, skin on
  • 8 shallots
  • 100g bacon lardon or pancetta
  • 1 lemon, sliced into wedges
  • 5 oregano sprigs (or dried oregano)
  • 100ml white wine
  • 200ml good chicken stock
  1. Heat the oven to 220C/200C fan/gas7.
  2. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
  3. Season the chicken thighs well and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins.
  4. Pour over the wine and stock and roast for a final 20 mins unit the chicken is golden and cooked through.
Recipe by www.sharingourfoodadventures.com at https://sharingourfoodadventures.com/bank-holiday-recipes/