Chicken, Lemon & Garlic Tray Bake
Photography: JAMES MURPHY
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Chicken, Lemon & Garlic Tray Bake

The beauty of this tray bake is its simplicity – a delicious fusion of tender chicken, tangy lemon, and savory garlic, all effortlessly roasted on a single tray for a delightful and easy-to-make meal.
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Photography: JAMES MURPHY

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Serves
6-8
Total Time
1 Hour 15 Minutes
Ingredients
4 tbsp of olive oil
12 chicken thighs, skin on & bone in
Juice of 1-2 lemons
5 garlic cloves, chopped
Small bunch of thyme, leaves stripped from stalks
3 courgettes, cut into thick slices on the diagonal
2 fennel bulbs, trimmed & sliced
8 new potatoes, scrubbed & cut into thick slices
Sea salt & black pepper
Method
Step 1

Preheat the oven to 220°C/Fan 200°C.

Step 2

Add a small amount of the oil to a large frying pan and place it over a medium-high heat.

Step 3

Working in batches, fry the chicken thighs for a few minutes until the skin has taken on a deep golden colour. Turn the chicken over and cook for a minute or so on the underside.

Step 4

Mix the lemon juice, garlic, thyme and the rest of the olive oil in a bowl.

Step 5

Arrange the slices of courgette, fennel and potato in a large roasting tin and pour over two-thirds of the lemon and oil mixture. Toss to coat the vegetables and season with salt and pepper.

Step 6

Arrange the chicken on top, skin-side up, and pour over the remaining lemon and oil mixture. Season the chicken with salt and pepper.

Step 7

Bake for 35-40 minutes until the chicken skin is crisp and golden and the vegetables underneath are tender. Nice with a green salad or green beans.

Extracted from Rick Stein's Simple Suppers (BBC Books, £28). Photography by James Murphy

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