Dinner recipe
A simple chicken thigh traybake with baby potatoes, carrots, peas, lemon, oregano, garlic, and parsley.
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Ingredients
large baking tray, knife, chopping board, grater, mixing bowl
Method
Heat the oven to 220C/200C fan. Halve the baby potatoes, cut the carrots into batons, cut the red onion into wedges, grate the garlic, zest the lemon, and roughly chop the parsley leaves and stalks separately.
Toss the potatoes, carrots, red onion, parsley stalks, 1 tablespoon olive oil, half the garlic, half the dried oregano, black pepper, and a pinch of salt on a large baking tray. Roast for 15 minutes until the potatoes start to soften at the edges.
Cut any large chicken thigh fillets in half. Rub the chicken with the remaining 1 tablespoon olive oil, lemon zest, remaining garlic, remaining dried oregano, a squeeze of lemon juice, and a pinch of salt.
Turn the vegetables, nestle the chicken pieces on top, and roast for 16 to 18 minutes until the chicken is golden and the thickest piece has no pink in the centre.
Scatter the frozen peas over the tray and return it to the oven for 3 to 4 minutes until the peas are hot and bright green.
Rest the traybake for 3 minutes. Squeeze over the remaining lemon juice and gently turn the potatoes, carrots, peas, and chicken through the pan juices.
Scatter over the parsley leaves and divide the chicken, potatoes, carrots, peas, and onion between plates.
