Easy chicken traybake with anchovy dressing


1kg pack essential Waitrose British Chicken Thigh Fillets
3 red onions, cut into thin wedges
2 fennel bulbs, cut into thin wedges
150ml extra virgin olive oil
250g frozen baby broad beans or fresh peas
50g can anchovy fillets, drained and chopped
2 cloves garlic, crushed
1 tbsp white wine vinegar
2 x 25g packs parsley, chopped
½ x 110g jar Crespo Pitted Dry Black Olives
2 olive ciabattas, warmed, to serve


1. Preheat the oven to 190°C, gas mark 5. Pat the chicken thighs dry on kitchen paper and halve each one. Put in a large roasting tin with the onions and fennel. Drizzle with 2 tbsp of the oil and a little seasoning and bake for 45-50 minutes or until the chicken is cooked through, the juices run clear and there is no pink meat, and the vegetables are lightly browned. Turn the ingredients in the oil a couple of times during cooking so they brown evenly.

2. Meanwhile, cook the broad beans or peas in boiling water for 3 minutes, drain. Combine the remaining olive oil with the chopped anchovies, garlic, vinegar and two-thirds of the parsley.

3. Tip the beans, olives and dressing over the chicken and vegetables and toss all the ingredients together well. Return to the oven for a further 5 minutes. Scatter with the remaining parsley and serve with the bread.

  • Preparation time: 20 minutes
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 2,289kJ
Fat 39.9g
Saturated Fat 7.7g
Carbohydrate 11.5g
Sugars 6.7g
Protein 36.3g
Salt 1.3g
Fibre 6.7g

Excluding ciabatta.

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