Dinner · British

Lemon & garlic chicken traybake

Name: Lemon & garlic chicken traybake
Total time: 60 min
Yield: 4
Cuisine: British
Ingredients: 1kg Chicken thighs, skin on; 750g Baby new potatoes; 2 Red onions; 2 Lemons; 10 cloves Garlic, whole, unpeeled; 2 tsp Dried thyme; 3 tbsp Olive oil; 200g Fine green beans

One tin, an hour, and the house smells like Sunday. Most of that hour is yours.

Start to finish: 1 hr
Hands-on: 16 min
In the fridge: 2 days
Freezes: Not well

Ingredients

4 portions

1kgChicken thighs, skin on
750gBaby new potatoes
2Red onions
2Lemons
10 clovesGarlic, whole, unpeeled
2 tspDried thyme
3 tbspOlive oil
200gFine green beans

Plus salt, pepper and water.

Method

1
Heat the oven to 220C (200C fan). Halve any big potatoes, cut the onions into wedges and quarter the lemons. Leave the garlic cloves whole, in their skins.
2
Toss the potatoes, onions, lemons and garlic in your biggest roasting tin with 2 tbsp of the oil, the thyme and plenty of salt and pepper. Sit the chicken on top, skin side up, rub with the rest of the oil and season the skin well.
3
Roast for 35 minutes, until the skin is starting to crisp.
35 min, mostly hands-off
4
Scatter the green beans round the chicken and turn them in the juices. Roast for 10 minutes more, until the chicken is golden and cooked through and the potatoes are tender.
11 min, mostly hands-off
5
Squeeze the soft garlic out of its skins and the juice from the roasted lemons into the tin. Stir it into the juices and spoon over everything.

On the day

Straight from the tin, with the garlicky juices spooned over. Leftover chicken and potatoes pack well for lunch, cold with a bit of salad or reheated until piping hot.

Cook’s tip

Use a big tin and keep everything in one layer. Crowded veg steams instead of browning, and the chicken skin needs to sit clear of it to crisp.