Chicken, Lemon and Rosemary Traybake

Name: Chicken, Lemon and Rosemary Traybake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 500 g new potatoes, thinly sliced; 2 tablespoons olive oil; 6 -8 chicken thighs, skin on; 8 shallots; 100 g bacon, lardon; 1 lemon, sliced into 4 wedges; 2 -3 rosemary sprigs; 100 ml white wine; 200 ml chicken stock

Submitted by The 500 Chef

"Citrus and earthy rosemary enhances the flavour of the delicious one pot dish"

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photo by The 500 Chef

Ready In:: 1hr 10mins
Ingredients:: 9
Serves:: 4

ingredients

500 g new potatoes, thinly sliced
2 tablespoons olive oil
6 -8 chicken thighs, skin on
8 shallots
100 g bacon, lardon
1 lemon, sliced into 4 wedges
2 -3 rosemary sprigs
100 ml white wine
200 ml chicken stock

directions

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.
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 minutes Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.