Save to your scrapbook
Easy chicken traybake with anchovy dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1kg pack essential Waitrose British Chicken Thigh Fillets
3 red onions, cut into thin wedges
2 fennel bulbs, cut into thin wedges
150ml extra virgin olive oil
250g frozen baby broad beans or fresh peas
50g can anchovy fillets, drained and chopped
2 cloves garlic, crushed
1 tbsp white wine vinegar
2 x 25g packs parsley, chopped
½ x 110g jar Crespo Pitted Dry Black Olives
2 olive ciabattas, warmed, to serve
1. Preheat the oven to 190°C, gas mark 5. Pat the chicken thighs dry on kitchen paper and halve each one. Put in a large roasting tin with the onions and fennel. Drizzle with 2 tbsp of the oil and a little seasoning and bake for 45-50 minutes or until the chicken is cooked through, the juices run clear and there is no pink meat, and the vegetables are lightly browned. Turn the ingredients in the oil a couple of times during cooking so they brown evenly.
2. Meanwhile, cook the broad beans or peas in boiling water for 3 minutes, drain. Combine the remaining olive oil with the chopped anchovies, garlic, vinegar and two-thirds of the parsley.
3. Tip the beans, olives and dressing over the chicken and vegetables and toss all the ingredients together well. Return to the oven for a further 5 minutes. Scatter with the remaining parsley and serve with the bread.
Typical values per serving: