Craving a delicious and easy meal that’s ready in under an hour? Look no further than Rick Stein’s magic garlic chicken traybake. This recipe, inspired by Lulu Bonneville, wife of actor Hugh Bonneville, is a simple yet flavorful combination of crispy chicken, tender vegetables, and golden-roasted potatoes, all coated in a tangy garlic and lemon sauce.
Get ready to impress with this effortless dish that requires just 10 minutes of prep time. Start by heating your oven to 220°C/200°C Fan. While the oven preheats, prep your ingredients: dice the garlic, slice the courgettes, fennel bulbs, and potatoes into hearty chunks.
Next, create a delicious garlic and lemon sauce by whisking together lemon juice, minced garlic, thyme, and olive oil in a bowl. Heat a pan over medium-high heat and sear the chicken thighs in batches until they develop a beautiful golden-brown crust.
In a large roasting tin, arrange the potato, courgette, and fennel slices. Drizzle with two-thirds of the garlic lemon sauce, season with salt and pepper, and toss to coat. Place the seared chicken thighs on top, skin side up, and pour over the remaining lemon garlic mixture. Season with salt and pepper again.
Pop the tray into the oven for 35 to 40 minutes, or until the chicken is cooked through and the vegetables are tender. The result? A crispy, flavorful chicken traybake that’s sure to become a family favorite.
Ingredients:
* Four tablespoons olive oil
* 12 chicken thighs, skin on and bone in
* Juice of one to two lemons
* Five garlic cloves, chopped
* Small bunch of thyme, leaves stripped from stalks
* Three courgettes, cut into thick slices on the diagonal
* Two fennel bulbs, trimmed and sliced
* Eight new potatoes, scrubbed and cut into thick slices
* Sea salt and black pepper
Method:
1. Preheat oven to 220°C/ 200°C Fan.
2. Dice garlic, slice courgettes, fennel bulbs, and potatoes.
3. Combine lemon juice, minced garlic, thyme, and olive oil in a bowl.
4. Sear chicken thighs in a pan over medium-high heat until golden brown.
5. Arrange vegetables in a roasting tin, drizzle with garlic lemon sauce, and season.
6. Place chicken thighs on top of vegetables, pour remaining sauce, and season.
7. Bake for 35 to 40 minutes until chicken is cooked through and vegetables are tender.
8. Serve immediately.
