One-Pan Lemon & Herb Chicken Traybake

Ingrédients

• 8 bone-in chicken thighs
• 600 g baby potatoes
• 2 red peppers
• 1 red onion
• 1 lemon
• 4 cloves garlic
• 2 tsp dried oregano
• olive oil
• salt and pepper

Préparation

1. Heat the oven to 200°C fan.
2. Halve the baby potatoes, slice the peppers and onion, and spread across a large roasting tray.
3. Nestle the chicken thighs skin-side up among the vegetables.
4. Scatter over the sliced garlic and oregano, squeeze over half the lemon, and add the squeezed halves to the tray.
5. Drizzle generously with olive oil, season well, and roast for 40-45 minutes until the chicken skin is crisp and the potatoes are golden.

Transcription originale

This traybake is my go-to weeknight dinner because everything goes in one tray. Take eight bone-in chicken thighs, a bag of baby potatoes halved, two red peppers and a red onion sliced up. Spread the veg in a big tray, sit the chicken on top skin side up. Sliced garlic, dried oregano, squeeze over half a lemon and throw the halves in too. Loads of olive oil, salt and pepper. Two hundred fan for about forty five minutes till the skin is crispy. That's it, one pan, no fuss.