Warm spring vegetables
This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast
Chicken & new potato traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 4
Skip to ingredients
- 3 tbsp olive oil
- 500g new potatoes
- 140g large pitted green olives
- 1 lemonquartered
- 8 fresh bay leaves
- 6 garlic clovesunpeeled
- 4 large chicken thighs
- bag watercressor salad leaves, to serve
Nutrition: per serving (4)
- kcal323low
- fat15g
- saturates3g
- carbs23g
- sugars3g
- fibre4g
- protein22g
- salt0.9g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
step 2
Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
step 3
Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.
