Chicken, pea & potato traybake

Name: Chicken, pea & potato traybake
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 800 g British baby potatoes, large ones halved; 1 kg Essential British Chicken Thighs, trimmed of excess fat; 4 clove/s garlic clove; 1 tsp dried mixed herbs; 1 Essential Lemon, scrubbed, zest and juice; 1 tbsp Essential Olive Oil; 200 ml hot chicken stock, made with ½ stock cube; 200 g frozen Essential Garden Peas

Chicken thighs save the day again – no other cut offers such great flavour, value and versatility. Serve this saucy traybake with more green vegetables or spring carrots, if you like.

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Serves4
CourseMain meal
Prepare5 mins
Cook45 mins
Total time50 mins

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Ingredients

800g British baby potatoes, large ones halved
1kg Essential British Chicken Thighs, trimmed of excess fat
4 clove/s garlic clove
1 tsp dried mixed herbs
1 Essential Lemon, scrubbed, zest and juice
1 tbsp Essential Olive Oil
200ml hot chicken stock, made with ½ stock cube
200g frozen Essential Garden Peas

Method

Preheat the oven to 200ºC, gas mark 6. Place the potatoes and chicken thighs in a large roasting tin so they sit snugly in a single layer. Tuck in the garlic cloves.
Scatter the herbs and lemon zest over the chicken, then season. Drizzle over the oil and roast for 30-40 minutes, until the chicken is cooked through, the juices run clear, there is no pink meat and the potatoes are golden brown and tender.
Meanwhile, squeeze the lemon juice into the hot stock. Tip the peas into the roasting tin, giving it a shake so they settle in among the potatoes. Pour in the lemon stock, then return to the oven for 5 minutes until the peas are piping hot.

Cook’s tip

A roast chicken and potato traybake can be adapted to suit many other flavours. Try adding curry powder instead of the mixed herbs and swap half the stock for coconut milk. Or make a Spanish-inspired version by adding smoked paprika, with some extra chopped smoked bacon or chorizo.