Lemon, Olive & Thyme Chicken Traybake

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

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

Prep
10 mins
Cook
40 mins
Yield
Serves 4
Level
Easy

Ingredients

  • 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

Method

  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.
  3. Add the chicken. Sit the chicken on top, skin side up. Season the skin with salt.
  4. Roast. Roast for 30 minutes, add the olives, then roast for 10 minutes more until the skin is golden.
  5. Serve. Squeeze the roasted lemon over everything and serve straight from the tin.

Chef 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.

Swap it

Use chicken drumsticks, or swap olives for capers.