The Home of Guy

Lemon & oregano chicken traybake

Prep: 10 mins Cook: 1 hr

Easy

Serves 4

An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med

Ingredients

500g new potato, thinly sliced

2 tbsp olive oil

6-8 chicken thighs, skin on

8 shallots

100g bacon lardon

1 lemon, sliced into wedges

5 oregano sprigs

100ml white wine

200ml chicken stock

Method

1 Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.

2 Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

Recipe from Good Food magazine, September 2012