Craving a comforting and delicious weeknight dinner that doesn’t require hours in the kitchen? Look no further than Rick Stein’s easy garlic lemon chicken traybake. This recipe, inspired by Lulu Bonneville, the wife of Downtown Abbey actor Hugh Bonneville, is a testament to the power of simple, well-executed cooking.
The dish features a symphony of flavors and textures. Crispy chicken thighs are roasted alongside tender potatoes, courgettes, and fennel, all bathed in a fragrant garlic and lemon sauce. The combination is irresistible.
Preparing this traybake is a breeze. It takes less than 10 minutes to chop the vegetables, marinate the chicken, and arrange everything in a roasting tin. Then, it’s simply a matter of popping it in the oven for 35 to 40 minutes.
While it roasts, the aroma of garlic, lemon, and herbs fills the air, promising a delicious meal ahead. The chicken cooks to crispy perfection, the vegetables soften and absorb the flavorful sauce, and the potatoes achieve a satisfying golden brown crust.
This traybake is ideal for a family dinner, a casual get-together with friends, or even a romantic meal for two. It’s a versatile dish that can be adapted to suit your preferences. You can add other vegetables like carrots, onions, or peppers, or even swap out the chicken thighs for breasts.
For a complete meal, serve the traybake with a simple side salad or a crusty bread to soak up the delicious sauce.
Ingredients:
* 12 chicken thighs
* Eight potatoes
* Five garlic cloves
* Three courgettes
* Two fennel bulbs
* Thyme leaves
* Lemon juice
* Four tablespoons of olive oil
* Salt and pepper
Kitchen equipment needed:
* Frying pan
* Roasting tin
Method:
1. Preheat the oven to 220C (Fan 200C).
2. Prepare the ingredients. Chop the garlic cloves and cut the courgettes, fennel bulbs, and potatoes into thick slices.
3. In a bowl, whisk together the lemon juice, garlic, thyme, and olive oil until well combined.
4. Heat a small amount of oil in a frying pan over medium-high heat. Cook the chicken thighs in batches for a few minutes, until the skin is golden brown.
5. Arrange the slices of potato, courgette, and fennel in a large roasting tin. Pour over two-thirds of the garlic lemon mixture, season with salt and pepper, and toss the vegetables to coat them evenly.
6. Arrange the chicken thighs on top of the vegetables, skin side up. Pour over the remaining lemon garlic mixture and season with salt and pepper.
7. Bake in the oven for 35 to 40 minutes, or until the chicken is crispy and golden and the vegetables are tender.
8. Your quick and tasty chicken traybake is ready to serve!
