We Can't Get Enough of This Seasonal Chicken Traybake
Run don't walk to your local farmshop for the start of rhubarb season - and what better way to use it than in a delicious and filling chicken traybake?
This low effort, one-pot meal is as straightforward and seasonal as it gets.
Serves
2–4
Preparation time:
10 minutes
Cooking time:
1 hour
Meal Occasion:
Midweek Meals, One-Pot Meals
Ingredients
- 4 chicken thighs or legs
- 500g small new potatoes (halve larger ones)
- 3-4 stalks of rhubarb
- 8 Opies Sliced Lemon Slices
- 6 cloves of garlic
- 2 tbsp Opies Cocktail Onions
- 1 tbsp Opies Cocktail Onion brine
- A few sprigs of rosemary
- 2 tbsp olive oil
Method
Heat oven to 200C and place the potatoes in a roasting tray. Slice the rhubarb into thin slices, scatter over the potatoes and nestle in the chicken pieces and garlic cloves. Place two lemon slices on each piece of chicken and scatter over the cocktail onions.
Drizzle over the olive oil and rosemary and season well with salt and pepper. Roast for an hour, basting the chicken with the oil halfway through.
Once the potatoes are golden and the chicken is nice and crispy, remove from the oven.
Serve straight from the tray with a handful of salad leaves.
Where to Buy: bennettopie.com.
