Italian Chicken Traybake

IMG_9396 This delicious midweek meal is so simple I might get sued under the Trade Descriptions Act for calling it a recipe. All you need is pack of bone-in, skin-on chicken thighs, a couple of large potatoes, a lemon and some dried herbs and seasoning. Bung it in the oven, go and watch some real cooking on Masterchef for an hour, then return to lemony herby deliciousness. Serves 2-4 4 chicken thighs, skin-on, bone-in 2 tbsp olive oil 2 tsp garlic salt 2 tsp Italian dried herbs 2 tsp dried onion granules 1 tsp crushed dried chillies 1 tsp black pepper Knob of butter 2 large potatoes (baking potatoes are best) 1 lemon IMG_9387   1. Put the chicken thighs in a freezer bag with the oil, salt, herbs, onion granules and pepper. Massage thoroughly and set aside in the fridge for 1 hour. 2. Finely slice the potatoes in rounds, approx. 2mm thick. Slice the lemon to the same thickness. 3. Grease a baking tray with the butter and layer on the potato slices. IMG_9388   4. Top with the lemon slices. IMG_9389 5. Remove the chicken from the freezer bag and place on top of the lemon. IMG_9390   6. Cook in a pre-heated oven at 180C/Gas 4 for 50 mins to 1 hour, until the chicken skin is crisp and the juices run clear when you insert a fork into the thickest part. IMG_9407   Delicious hot or cold.

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Filed under Poultry, Recipe Shed

One Response to Italian Chicken Traybake

  1. Perfect midweek food. I like the way the chicken rests on the potatoes – I’ll have to try it that way.