SUNSHINE CHICKEN TRAY BAKE:
I LOVE this dish, Matt’s mum made it a few years back and it’s now on repeat in our house…. Great for nights when you don’t want to stand over the hob, perfect for entertaining and super delicious! There’s also a few veggies in there, so kinda healthy too… I served mine with a watercress salad and some crusty bread ?
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INGREDIENTS
Orange segments + juice (from 2 large oranges)
4-6 chicken thighs
Half a ring of chorizo
1 red pepper
1/2 bag new potatoes
1 can butter beans
1 red onion
A whole garlic bulb – halved or just the cloves
A few sprigs of fresh thyme
1 red chilli (optional)
salt & pepper
(serves 3-4 people)
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METHOD
1 – pre-heat oven to gas mark 6 (200c)
2 – squeeze the juice from one of the oranges . Set aside.
3 – roughly chop all ingredients (reserving the thyme until after cooking) – no need to be fancy this is a tray bake! And drain the butter beans.
4 – Place the chicken thighs (skin-side up) onto your baking tray and dot all other ingredients in and around. Pour over the orange juice and season with a pinch of salt and pepper.
5 – pop in the oven to roast for around 45mins-1hr (periodically check and shake things about). Once nicely cooked, sprinkle over fresh thyme and serve!
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Note: You may want to spread everything evenly over two trays so that there is enough room for everything to roast properly… Just remember to swap the trays around in the oven a few times if (like mine) yours has a hot spot or is hotter at the top.
