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Chicken, artichoke & courgette traybake
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Marinated artichoke hearts add savoury depth and a wonderful richness to this delicious one-pan dinner.
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.
Typical values per serving:
Gluten free. Low in saturated fat.
This recipe was first published in September 2020.