This easy chicken traybake recipe by Rick Stein is packed with flavour, packed with crispy chicken, tender vegetables and roasted potatoes all cooked in a garlic and lemon sauce
Whipping up a culinary storm in the kitchen doesn’t have to be a drag, especially when you’ve got Rick Stein’s effortless traybake recipe on hand – filled with golden chicken, succulent veggies and mouth-watering roasties all simmered in a zesty garlic lemon marvel.
In less than a tick – precisely 10 minutes – you can have this fuss-free feast prepped and ready to sizzle in the oven for 35 to 40 minutes, ideal for a laid-back yet scrumptious end-of-week dinner with your loved ones. This genius creation stems from Stein’s ‘Simple Suppers’ cookbook, where he confesses his muse was none other than Lulu Bonneville, who dished up an unforgettable rendition that left a lasting impression.
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Rick’s words encapsulate the spirit of no-nonsense cuisine: “I love getting recipes from those understated but really good cooks who manage to produce something delicious and are also so organised that they are around for the glass of champagne on arrival. They just seem to magic the food up.”
How to make a garlic lemon chicken traybake with potatoes
You’ll need the following ingredients and kitchen gear:
- 12 chicken thighs
- Eight potatoes
- Five garlic cloves
- Three courgettes
- Two fennel bulbs
- Thyme leaves
- Lemon juice
- Four tablespoons of olive oil
- Salt and pepper
Kitchen equipment needed
Method
Start by preparing your components. Crush the garlic cloves, slice up the courgettes, fennel bulbs, and potatoes into hefty chunks. In a mixing bowl, combine lemon juice, garlic, thyme, and the surplus olive oil until you’ve got a well-blended concoction, reports the Express.
Drizzle a bit of oil into a frying pan, crank up the heat to medium-high, and scorch the chicken thighs for a spell, just until the skin is tantalisingly crisp and brown.
Lay out the potato, courgette and fennel slices in a large roasting tin, drizzle over two-thirds of the garlic lemon concoction, season with salt and pepper, then give the veggies a good toss until they’re all coated.
Next, place the chicken thighs on top, skin side up, and pour over the remaining lemon garlic mixture, followed by another seasoning of salt and pepper.
Pop it in the oven for 35 to 40 minutes until the chicken is crispy and golden and the vegetables underneath are tender. Your speedy yet scrumptious chicken traybake is now ready to be served.
