Lemon & oregano chicken traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 500g new potato, thinly sliced
- 2 tbsp olive oil
- 6-8 chicken thighs, skin on
- 8 shallots
- 100g bacon lardon
- 1 lemon, sliced into wedges
- 5 oregano sprigs
- 100ml white wine (see tip below)
- 200ml chicken stock
Method
- STEP 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.
- STEP 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.
