Chicken and potatoes are a classic dinner to have at the end of the week, but you can make it utterly delicious without any fuss as long as you have the right recipe.
Rick Stein’s easy traybake is packed with crispy chicken, tender vegetables and roasted potatoes which are roasted in a garlic and lemon sauce.
It takes less than 10 minutes to prepare this dish before it cooks in the oven for 35 to 40 minutes, making the best quick and easy dinner to have with family.
In his cookbook ‘Simple Suppers’, Rick shared he was inspired to recreate his own version of this recipe after eating a similar dish created by Lulu Bonneville, the wife of Downtown Abbey actor Hugh Bonneville.
Rick wrote: “I love getting recipes from those understated but really good cooks who manage to produce something delicious and are also so organised that they are around for the glass of champagne on arrival. They just seem to magic the food up.”
Method
To begin, preheat the oven to 220C (Fan 200C)
Prepare the ingredients. Chop up the garlic cloves, then cut the courgettes, fennel bulbs and potatoes into thick slices.
Mix the lemon juice, garlic, thyme and the rest of the olive oil in a bowl until thoroughly mixed together.
Pour a small amount of oil into a frying pan and place it over a medium-high heat. Cook the chicken thighs in batches for a few minutes until the skin is golden in colour.
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 then toss the vegetables until they are all coated.
Arrange the chicken thighs on top with the skin side up, and pour over the remaining lemon garlic mixture, then season with salt and pepper.
Bake in the oven for 35 to 40 minutes until the chicken is crispy and golden and the vegetables underneath are tender.
Your quick but tasty chicken traybake is now ready to serve.
