Chicken and Potato Traybake with Lime and Capers
A zesty lime and caper dressing brightens up this simple chicken and potato traybake for a simple, speedy dinner. As seen on John and Lisa's Weekend Kitchen on ITV.
Introduction
Our friend Charlie made this for us when we went for dinner at her house and we haven’t stopped making it since. The sauce is the star of the show and would be lovely with fish or poured over a whole roast chook.
Ingredients
| 800g | potatoes, peeled and cut into chunks |
| 4-6 | chicken legs |
| olive oil, for drizzling | |
| A few | rosemary sprigs |
| 4 | garlic cloves, grated |
| Few knobs of | butter |
| sea salt and freshly ground black pepper | |
| green beans, to serve | |
| For the dressing: | |
|---|---|
| 4 tbsp | olive oil |
| zest and juice of 1 lime | |
| 2 tbsp | white wine vinegar |
| 1 tsp | Dijon mustard |
| 3 tbsp | capers in brine |
| Good handful | of chopped coriander |
Method
Preheat the oven to 200°c (180°c fan).
Put the potatoes in a large pan of water, bring to the boil, then simmer for 3–5 minutes. Drain, season with salt and set aside.
Use a knife to slash the chicken legs at intervals. Drizzle olive oil onto the legs and place skin-side down in an ovenproof pan or flameproof casserole over a medium-high heat. once the chicken starts sizzling, season with salt and pepper, colour lightly then turn the legs over.
Add the rosemary, potatoes, garlic and butter, then roast in the oven for 40–45 minutes until thoroughly cooked through. remove from the oven and give everything a little stir. if you think it looks a little dry, add a tiny splash of water or stock.
While the chicken and potatoes are roasting, mix all the dressing ingredients together and, just before serving, pour over the chicken and potatoes. serve topped with cooked green beans tossed in olive oil and black pepper.
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