Cooking can be made simple when you’re following a quick and easy recipe , like this garlic chicken traybake from Rick Stein’s Simple Suppers book. The dish is packed with crispy succulent chicken, tender vegetables and roasted potatoes in a garlic sauce. Having prepped this dish in under 10 minutes and it taking 35 mounts to cook in the oven, this made for one of the tastiest traybakes - and dare I say I may have preferred it to Mary Berry’s chicken traybake .
Rick includes lemons in his recipe , however, I decided to skip this ingredient and instead use a little more oil. This recipe serves six to eight people, but the ingredients can be halved to make fewer servings like what I have done. Ingredients Four tablespoons olive oil 12 chicken thighs, skin on and bone in Juice of one to two lemons Five garlic cloves, chopped Small bunch of thyme, leaves stripped from stalks Three courgettes, cut into thick slices on the diagonal Two fennel bulbs, trimmed and sliced Eight new potatoes, scrubbed and cut into thick slices Sea salt and black pepper Method I started things off by preheating my oven to 200C Fan before getting on with the prep work.
I added a small amount of the oil to a large frying pan and placed it over medium-high heat. Working in two batches, I fried the chicken thighs for a few minutes until the skin had taken on a deep golden colour. While the chicken was browning, I mixed the garlic, thyme, and the rest of the olive oil in a bowl.
Add in the lemon juice n.