Save to your scrapbook

    Chicken, artichoke & courgette traybake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Chicken, artichoke & courgette traybake

    Marinated artichoke hearts add savoury depth and a wonderful richness to this delicious one-pan dinner.

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    2 Essential courgettes, cut into 0.5cm slices
    280g jar marinated sliced artichoke hearts, 1½ tbsp oil reserved, remaining oil drained
    500g miniature new potatoes
    4 garlic cloves, crushed
    1 echalion shallot, finely sliced
    1 lemon, juice of ½, ½ cut into small wedges
    ½ tsp chilli flakes
    about 500g chicken thigh fillets
    ½ x 25g pack flat leaf parsley, leaves roughly chopped


    1. Preheat the oven to 200˚C, gas mark 6 and put a large roasting tin in to heat up. Meanwhile, bring a large pan of salted water to the boil. Once the oven is hot, carefully add the courgettes to the tin and toss with ½ tbsp artichoke oil. Arrange in a single layer and roast for 5 minutes. 

    2. Meanwhile, cook the potatoes in the boiling water for 5 minutes, then drain and return to the pan. Add the garlic, shallot, lemon juice, chilli flakes and ½ tbsp artichoke oil; shake the pan to coat the potatoes. Tip into the roasting tin with the courgettes and spread out evenly. 

    3. Nestle in the chicken thigh fillets and scatter over the lemon wedges and artichoke slices. Drizzle over the remaining ½ tbsp artichoke oil and season. Roast for 30 minutes until the chicken is cooked through, the juices run clear and there is no pink meat. Scatter over the chopped parsley and serve with the lemon wedges. 

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars