Traybake Chicken


Prep time: 30 minutes Cook time: 40 minutes

Serves 4



For the tray bake:
1 whole chicken jointed into 8 pieces (thigh, breast, leg, wing)
200g chickpeas, drained
150g vine cherry tomatoes
175ml white wine
1 pint chicken stock
2 lemons, thinly sliced
2 bay leaves
2 tbsp green olives
2 tbsp olive oil
1 tsp Salt & Peppery Simple Seasoning

For the herb stuffing:
12 garlic cloves, thinly sliced
2 tbsp each of dill, parsley and coriander, finely chopped

To serve:
Rice or potatoes



Tease a small corner of the skin from the chicken and gently stuff in the garlic and herbs. Try to avoid tearing the skin.

Place all the ingredients in a large tray bake and add the chicken on top. Drizzle with oil then pour over the braising wine and chicken stock. Cook in a preheated oven at 180˚C for 35-40 minutes until the skin is crispy and the juices from the chicken run clear. Season with extra Salt & Peppery Simple Seasoning and serve with wild rice or new potatoes.

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