Roast chicken & date traybake
A one-tray supper from Georgina Hayden that is wonderfully low-effort. Toss together the chicken and paprika in advance for extra flavour.
- CourseMain meal
- Prepare15 mins
- Cook55 mins
- Total time1 hr 10 mins
- 200g medjool dates
- 4 echalion shallots, peeled
- 4 clove/s garlic, unpeeled and bashed
- 8 chicken thighs, bone in and skin on
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1 lemon, finely sliced
- ½ x 15g pack oregano, leaves picked
- 200ml white wine
Preheat the oven to 190ºC, gas mark 5. Halve the dates, remove the stones, then put in a roasting tin. Cut the shallots into quarters and add to the tin with the garlic. Add the chicken thighs and paprika; season. Drizzle with the oil, then mix everything together, adding the lemon slices and oregano.
Arrange everything in one layer, with the chicken skin-side up. Pour the wine into the base of the tin, then roast for 45-55 minutes until the chicken is cooked through with golden and crisp skin, the juices run clear and no pink meat remains.
Morgon La Chanaise, France
Packed with cherry and spice flavours, this is a perfect partner for the traybake.
Typical values per serving when made using specific products in recipe