Lemon & oregano chicken traybake

Lemon & oregano chicken traybake

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(23 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
515
protein
30g
carbs
21g
fat
32g
saturates
9g
fibre
2g
sugar
4g
salt
1.3g

Ingredients

  • 500g new potatoes, thinly sliced
  • 2 tbsp olive oil
  • 6-8 chicken thighs, skin on
  • 8 shallots
  • 100g bacon lardons
  • 1 lemon, sliced into wedges
  • 5 oregano sprigs
  • 100ml white wine (see tip below)
  • 200ml chicken stock

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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.

Recipe from Good Food magazine, September 2012

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Comments

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

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