Chicken traybake with vegetables and herbs - Saturday chicken
Recipe for chicken and vegetables baked in one dish, tossed with olive oil, lemon and fresh herbs.
Servings 4 people
Ingredients
- 1 whole chicken, jointed, or chicken legs/thighs
- 600 g small potatoes
- 200 g tomatoes
- 3 large carrots
- 1 courgette
- 4 small red onions
- 3 cloves garlic
- 1 lemon, juice of
- 3 tbsp olive oil
- 1 handful fresh herbs, I used thyme, chervil and tarragon
- Salt and pepper
Instructions
- Clean all the vegetables. Peel the carrots, scrub the potatoes, halve the courgette lengthways and scoop out the seeds.
- Cut the carrots into thick slices, halve the potatoes so the pieces are not too large, and cut the courgette into slices.
- Halve the onions and remove the skins – if the pieces are too large for your liking, cut them into quarters. Peel the garlic and slice it thinly.
- Tip all the vegetables, except the tomatoes, into an ovenproof dish and toss them with the oil, the juice of 1/2 lemon and the herbs. Season with salt and pepper.
- Nestle the cleaned, jointed chicken pieces in among the vegetables, squeeze the remaining half lemon over the pieces and season the chicken generously with salt and pepper too.
- Lay the tomatoes on top, ideally still on the vine – it gives a lovely rustic look. Be aware that the tomatoes will burst after 45 minutes in the oven. If you want the tomatoes to stay whole, add them only after about 20-25 minutes, so they get little more than 20 minutes in the oven.
- Place the dish in the middle of an oven preheated to 200°C, conventional oven (top and bottom heat), and bake for about 45 minutes.
- Serve the dish topped with fresh herbs and, if you like, the finely grated zest of a lemon.*You can also add large chunks of feta to the dish, either before baking or crumbled over after baking – it goes really well with it.