Michela's traybake lemon & garlic chicken roast
Michela’s kickstarting the weekend with her easy one tray roast. Juicy chicken is smothered in lemon and garlic and tossed with potatoes, for the easiest stress free roast dinner that’s bursting with flavour!
Garlic chicken traybake
Serves 4
Ingredients
700g boneless chicken thighs (you can also use legs and the bones but I find with the kids boneless easiest)
700g potatoes (skin on finely sliced discs approx 1//2 cm slices)
300g celeriac (peeled, cut into large wedges and and sliced approx 1/2 cm slices)
1 bulb garlic
1/2 jar of pitted kalamata olives
1 lemon, zest and juice
2 tablespoons extra virgin olive oil
200g frozen green beans
Salt and black pepper for seasoning
Method
1. Preheat the oven to 200C and get a 25x30cm roasting tray and line it with a little olive oil.
2. Finely slice your potatoes and celeriac and toss them along with the olives in the roasting tray with 1 tablespoon of olive oil and season with salt and pepper.
3. Keeping the skin on the garlic, slice the top fifth of the garlic bulb to expose the cloves. Make sure the potatoes and celeriac are spread flat at the bottom of the tray and then place the bulb of garlic on top.
4. Place the chicken on top of the potatoes with skin side up. Drizzle the skin with the remaining olive oil and sprinkle more salt and pepper on the chicken skin.
5. Cover the tray with foil and bake in the oven for approximately 35mins.
6. After 35 mins remove the foil, remove the roasted garlic and squeeze out the soft garlic, add zest, lemon juice and frozen green beans and mix around the content of the tray.
7. Put the tray back in the oven for 20 or so minutes until the chicken is browned and the veggies soft with crispy wedges.