The Food Gene

Lemon, Olive & Thyme Chicken Traybake

Crisp-skinned chicken thighs, soft potatoes and salty olives, all in one tin.

By The Food Gene · https://thefoodgene.com/recipe/lemon-olive-chicken-traybake/

Prep
10 mins
Cook
40 mins
Serves
4
Level
Beginner
  • 8 chicken thighs, skin on and bone in
  • 600 g new potatoes, halved
  • 1 lemon, cut into wedges
  • 100 g green olives
  • 6 garlic cloves, left whole
  • 6 thyme sprigs
  • 2 tbsp olive oil
  • Salt and black pepper
  1. Heat the oven. Heat the oven to 200°C (180°C fan).
  2. Fill the tin. Toss the potatoes, lemon, garlic and thyme with the oil in a large roasting tin. Season well with salt and pepper.
  3. Add the chicken. Sit the chicken on top, skin side up. Season the skin with salt.
  4. Roast. Roast for 30 minutes. (30:00)
  5. Add the olives. Add the olives, then roast for 10 minutes more, until the skin is golden and the juices run clear when you pierce the thickest part (75°C). (10:00)
  6. Serve. Squeeze the roasted lemon over everything. Squeeze the soft garlic out of its skins and stir it into the juices. Serve straight from the tin.

Chef’s tip

Keep the chicken skin above the potatoes and out of the juices so it crisps.

Storage

Keeps 3 days in the fridge. Reheat in a hot oven for 15 minutes, until piping hot.

Swap it

Use chicken drumsticks, or swap olives for capers.

Nutrition

Approximate values per serving
Energy 634 kcal 2,653 kJ
Fat 43.1 g
of which saturates 10.9 g
Carbohydrate 24.3 g
of which sugars 2.2 g
Fibre 3.2 g
Protein 35.6 g
Salt 1.6 g