Chicken Traybake with Balsamic Roast Potatoes
This simple chicken and new potato tray bake ticks all of the boxes: it's low effort, nutritionally balanced, family friendly and super tasty.
From the book
Everyone needs a good chicken traybake recipe. This hearty family dinner is something we ate for years when I was growing up. Chuck it all in the tray, then whack it in the oven. Once it’s cooked, don’t forget to pop the sweet roast garlic out of its skin. Any leftovers are delicious cold the next day and will last for 2 days in the fridge in an airtight container.
|1.2kg||skin-on, bone-in chicken thighs (approx. 8–12 thighs)|
|1kg||new potatoes, halved|
|1||garlic bulb, unpeeled|
|8 sprigs of||thyme|
|400g can||cannellini beans, drained|
|4 tbsp||balsamic vinegar, plus extra to serve|
|4 tbsp||extra virgin olive oil|
|salt and pepper|
|seasonal greens, to serve|
Preheat the oven to 200°C/180°C fan.
Place all the ingredients into a roasting tin and season generously with salt and pepper. Mix together to coat everything in the oil and vinegar.
Arrange the chicken skin-side up on top of the potatoes. Cover with foil and roast for 45 minutes.
Remove from the oven, give it a stir and use a spoon to baste the chicken in any juices. Keep the chicken on top, skin-side up. Return to the oven for a further 30–45 minutes until the chicken is cooked through and the skin is crispy.
Squeeze the soft roast garlic from its skin, then serve up with a drizzle more balsamic and some seasonal greens.