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Cheesy cauliflower and chicken traybake
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This one-dish dinner really delivers – the umami-rich hard cheese contrasts beautifully with the roasted cauliflower and red onions.
4 skin-on chicken thighs
500g baby new potatoes, halved
1 Essential cauliflower, trimmed and broken into florets
2 medium red onions, cut into wedges
2 tbsp Essential olive oil
1 garlic clove, unpeeled
30g parmigiano reggiano, finely grated
¼ x 20g pack thyme sprigs, leaves picked
50g half-fat crème fraîche
1. Preheat the oven to 200˚C, gas mark 6. Put the chicken, potatoes, cauliflower and onions in a large roasting tin, in a single layer. Drizzle over the oil; season and toss everything together. Ensure the chicken is skin-side up. Add the garlic and roast for 30 minutes, turning everything apart from the chicken halfway through the cooking time.
2. Remove and set aside the garlic. Sprinkle the cheese and thyme over the contents of the tray, then roast for a further 10 minutes, until everything is cooked through, the juices of the chicken run clear and there is no pink meat remaining. Squeeze the garlic from its skin into a bowl, mash, then stir in the crème fraîche. Serve the traybake straight away with dollops of the garlicky crème fraîche.
Typical values per serving:
Low in saturated fat
This recipe was first published in March 2021.