R2theB Cooks - Summer Chicken Traybake

We adore chicken traybakes in this house, they’re so simple and delicious, and the biggest bonus of all, only one dish to wash up afterwards! I love trying different combinations of flavours too but this summery one is probably our favourite at the moment. It sort of self sauces and creates its own delicious gravy too, so good! Serves 4.

Ingredients

8 chicken thighs

500g parboiled new potatoes, halved

1 courgette, cut into biggish batons

Bunch of scallions, roughly chopped

2 cups frozen peas

1 lemon, juiced and zested

5 cloves of garlic, crushed

2 tbsp Dijon mustard

Olive oil

Salt & Pepper

 

Method.

  • Mix lemon juice, zest, garlic, mustard and a really big glug of olive oil to make marinade
  • Mix with chicken thighs and leave to marinade for at least an hour
  • Place chicken on large baking sheet and bake at 180C for 15 minutes
  • Coat potatoes, courgette and scallions in olive oil and season well
  • Add to baking sheet with chicken and bake for another 30 mins at 180C
  • 4/5 minutes before cooking finishes chuck the frozen peas on top and bake until hot.