Dinner recipe
A simple chicken thigh traybake with baby potatoes, carrots, peas, lemon, oregano, garlic, and parsley.
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Ingredients
two 35 × 25cm roasting trays, 2l saucepan and sieve, mixing bowl, scales and measuring jug, knife, board, grater and clean probe thermometer
Method
For more than four servings, cook in batches of no more than four. Divide the displayed ingredient and method quantities between batches; keep cut sizes, equipment capacities and per-batch times fixed. Allow extra elapsed time for further batches. Heat the oven to 220°C conventional/200°C fan. Cut potatoes into pieces no larger than 2cm, carrots into 1cm-thick batons and onion into 2cm wedges. Separate the chopped parsley stalks and leaves. Measure 2g lemon zest and 30ml juice.
Toss all potatoes, carrots, onion and parsley stalks with 15ml olive oil, half the garlic, half the oregano and all the black pepper. Spread between two 35 × 25cm trays in one layer. Roast for 20 minutes, turning halfway.
Meanwhile, open the boneless chicken thighs flat, cutting through thick folds so no part is thicker than 2cm. Coat with the remaining 15ml oil, all the measured zest, 15ml lemon juice, remaining garlic and remaining oregano. Wash hands and utensils after handling raw chicken.
Turn the vegetables and distribute the chicken between both trays, leaving pieces uncovered and without overlap. Roast for 25–30 minutes, swapping the trays between shelves halfway through. Check the thickest chicken pieces reach 75°C for 30 seconds with a clean probe; continue and recheck if needed. Potatoes and carrots must be tender to a knife. If chicken finishes first, move it to a clean covered plate while the vegetables finish.
Near the end of roasting, boil 1000ml water in a 2l saucepan. Add all frozen peas, return to the boil and cook for 3 minutes or according to the packet. Drain and discard the water.
Rest the cooked chicken for 3 minutes. Add the drained hot peas and remaining 15ml measured lemon juice to the cooked vegetables and turn gently through the tray juices.
Divide all chicken and vegetables equally between the intended servings and scatter over all parsley leaves.
