Chicken & Lemon Traybake

One Tray Bake

Using seasonal creamy kipler potatoes and sharp brussels sprouts, this dish is a perfect accompaniment to a glass of Semillon to bring out those fresh lemon flavours in the dish. It couldn’t get much easier than this! Throw everything into the dish, season well and away you go.

Serves 4

Ingredients

• 4 large chicken legs, skin on
• 1 bunch baby carrots, peeled and trimmed
• 500g kipfler potatoes, scrubbed, halved
• 200g brussels sprouts, trimmed, halved
• 2 red onions, peeled, cut into quarters
• 4 bulbs garlic, sliced in half
• 1 bunch rosemary
• 3 lemons, 1 juiced, 2 sliced into rounds (pips removed if any)
• 1/3 cup extra virgin olive oil
• 1 cup chicken stock
• 1 tbsp. ground paprika
• 1/3 cup whole blanched almonds, roasted, roughly chopped
• Bunch fresh flat leaf parsley, chopped
• Salt and pepper to taste

Method

• Preheat oven to 180℃.
• In a deep sided baking tray combine potatoes, carrots, brussels sprouts, onions, chicken legs, paprika, rosemary and lemon slices. Drizzle with lemon juice, olive oil, season with salt and pepper and toss to combine.
• Ensure the chicken is skin is in contact with the tray so it gets nice and crispy, and the garlic is cut side down. Pour the chicken stock down the side of the tray and bake for 30 minutes.
• At the 20-minute mark turn the chicken over and give everything else a good mix. Check the chicken and potatoes and cook for a further 10 minutes or until chicken meat is tender and juicy and vegetables are cooked through.
• Once cooked, scatter with roasted chopped almonds and chopped parsley, serve immediately.