Apr 9

Apr 9 Chicken, Lemon & Garlic Bake

Don't you just love the prospect of cooking a one pot dish or a traybake on a weekend afternoon?

I do.

Minimal pans = minimal washing up.

Flicking through Simple Suppers by Rick Stein (a festive gift courtesy of Robert) I come across this ..

Chicken, Lemon & Garlic Traybake

I improvised a few of the ingredients partly because ..

1) I'm no fan of fennel

2) I had leeks that needed using up

3) I wasn't feeding 6-8 people - just me

4) I prefer chicken thighs without skin & bone

5) I think fresh thyme is fiddly to strip leaves from, they go EVERYWHERE

Oven 220°C/Fan 200°C/Gas 7

Olive oil

2 Chicken Thighs skinless

2 Lemons, 1 juiced & 1 sliced

3 Garlic Cloves, chopped

3-4 Rosemary Sprigs, 1 left whole for the bake and the rest with leaves stripped from sripped & chopped

3 Courgettes, cut into thick slices on the diagonal

1-2 Leeks, trimmed and sliced

4-5 New Potatoes, cut into thick slices

Add a small amount of the oil to a large frying pan and place it over a medium-high heat.

Fry the chicken thighs for a few minutes until they've taken colour on both sides - about 4 to 5 minutes & set aside on a warm plate

In a bowl mix the lemon juice, garlic, chopped rosemary & a good glug of olive oil

Arrange the slices of potato, courgette & leek in a large roasting tin and pour over two-thirds of the lemon & oil mixture

Toss to coat the vegetables and season with salt and pepper

Arrange the chicken on top & pour over the remaining lemon and oil mixture plus a few slices of the lemon

Season

Bake for 35 to 40 minutes

For me all that else was needed was some new English asparagus - steamed.

It made for a very happy & easy Saturday night meal.

AMM

Apr 11 When One Becomes Two