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Chicken and Lemon Tray Bake |
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| Serves 4-5 |
Prep 15 mins |
Cooking 40 mins |
Easy |
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My rating |
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Ingredients |
3 tbsp olive oil
8 chicken thighs, skin on and bone in
2 garlic cloves, chopped (optional)
Juice of 1 lemon
Small bunch of thyme, leaves stripped from stalks
2 courgettes, cut into thick slices diagonally
1 large fennel bulb, trimmed and sliced
6 new potatoes, scrubbed & cut into thick slices
Sea salt and black pepper
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Preheat the oven to 220° C/
Fan 200 ° C.
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Add a small amount of the oil
to a large frying pan and place it over a medium-high
heat. Working in batches, fry the chicken thighs for a few
minutes until the skin has taken on a deep golden colour.
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Mix the lemon juice, garlic
(if using),
thyme and the rest of the olive oil in a bowl. Arrange the
slices of courgette, fennel and potato in a large roasting
tin and pour over two-thirds of the lemon and oil mixture.
Toss to coat the vegetables and season with salt and
pepper.
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Arrange the chicken on top,
skin-side up, and pour over the remaining lemon and oil
mixture. Season the chicken with salt and pepper. Bake for
35-40 minutes until the chicken skin is crisp and golden
and the vegetables underneath are tender. Halfway through,
add a little water to steam the vegetables. If the chicken
browns too fast, reduce the heat to 200°C or 180°C for fan
ovens. Nice with a green salad or green beans or just on
its own.
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DAILY
DINNERS 
