Roast chicken & date traybake

Name: Roast chicken & date traybake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 200 g 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; 15 g pack oregano, leaves picked; 200 ml white wine

A one-tray supper from Georgina Hayden that is wonderfully low-effort. Toss together the chicken and paprika in advance for extra flavour.

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Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

Ingredients

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

Method

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.

Cook’s tip

Morgon La Chanaise, France

Packed with cherry and spice flavours, this is a perfect partner for the traybake.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	2,426kJ/ 582kcals
Fat	34g
Saturated Fat	7.8g
Carbohydrates	27g
Sugars	27g
Fibre	4.7g
Protein	30g
Salt	0.4g

Rating details

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