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Lemon & oregano chicken traybake

Lemon & oregano chicken traybake

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A star rating of 4.7 out of 5.109 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal515
fat32g
saturates9g
carbs21g
sugars4g
fibre2g
protein30g
low insalt1.3g
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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.

RECIPE TIPS
SWAPPING WINE

If you don't want to use the wine, just swap for extra chicken stock.

Goes well with

Recipe from Good Food magazine, September 2012

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Overall rating

A star rating of 4.7 out of 5.109 ratings
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