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Lemon & oregano chicken traybake

Lemon & oregano chicken traybake

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(34 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4
An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med

Nutrition and extra info

Nutrition: per serving

  • kcal515
  • fat32g
  • saturates9g
  • carbs21g
  • sugars4g
  • fibre2g
  • protein30g
  • salt1.3g
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Ingredients

  • 500g new potato, thinly sliced

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6-8 chicken thighs, skin on
  • 8 shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100g bacon lardon
  • 1 lemon, sliced into wedges

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 oregano sprigs

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 100ml white wine (see tip below)
  • 200ml chicken stock

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.

  2. Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

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Comments (33)

Aunt Jane's picture

Absolutely scrummy lots of oohs and ahhs and empty plates..

chatelaineldn's picture
4

Loved this idea for a quick and easy (it would have to be!) chicken recipe. Third time I have cooked it and it really is fool-proof and tastes great!

emmjay's picture
4

Will make this again, but next time will use breasts as the thighs were so very fatty. So much so, that even my easy-to-please husband had trouble eating them. This is, of course, not the fault of the recipe. Maybe our Aussie chickens are a bit fattier than your British ones?? Yesterday, when I made this dish, the temperature was 50 degrees celsius (yes, 50), so the last thing we felt like eating was fat and grease. Very quick and easy, and am sure it will be a winner with chicken breasts.

crazymothercooker's picture
3

A bit disappointed with this one. Lacked something, but maybe it was me!! :oS

mercuryzelda's picture
5

This was easy and delicious. I used boneless skinless chicken breasts instead of thighs and it still worked well. The broth keeps the chicken so nice and moist!

wilbert09's picture
5

Delicious,simple. My dinner guests loved it.

marticlar's picture
5

Simple, tasty and lovely. Great mid-week meal

eleanormayo's picture
5

Delicious - I could not get fresh oregano so used a liberal sprinkling of dried oregano and served with steamed curly kale and crusty bread.

corrinamoore's picture
4

Really easy but very tasty recipe. Just close the oven door and wait for a cheap but tasty supper.

Frantic Flapjack's picture
5

My teenage son made this for dinner. Delicious and highly recommended.

suzlovescake's picture
5

Delicious! Easy to put together and forget about in the oven til its done. The potatoes soaked up all the stock and wine but were still crispy on the outside, so just tasted divine!

cinnamonstix's picture
5

Love this dish! Its easy,quick & very tasty too - has become a real family favourite. Also freezes beautifully.

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