Sweet and savoury, this chicken traybake is the perfect answer for any dinner. Buttery roasted garlic sauce, braised radishes, roasted grapes and herby rice, this dish is rich, but still fresh.
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Serves
4
Skin-On Chicken Thigh
Radish
Leek
Garlic Bulb
Black Sable Grape
Dried Oregano
Fresh Parsley
Wholegrain Microwave Rice
Lemon
Unsalted Butter
Olive Oil
Salt
Black Pepper
Serves
4
Skin-On Chicken Thigh
Radish
Leek
Garlic Bulb
Black Sable Grape
Dried Oregano
Fresh Parsley
Wholegrain Microwave Rice
Lemon
Unsalted Butter
Olive Oil
Salt
Black Pepper
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Step 1.
Heat the oven to 200°C. Pat the chicken dry and season generously with salt. Place skin-side down in a large frying pan and set over a medium-high heat. Cook for 6-8 mins until the skin is golden brown and crispy. Flip and remove from the heat.
Step 2.
Meanwhile, halve the radishes, trim and chop the leeks into 2cm rounds, then add both to a baking tray. Separate the garlic cloves, keeping each clove in its skin, and add to the tray, along with the grapes.
Step 3.
Place the chicken skin-side up on top of the veggies, sprinkle the oregano all over, then drizzle with olive oil. Roast for 20-25 mins until the chicken is fully cooked.
Step 4.
Meanwhile, pick the parsley leaves and finely slice the stems. Reheat the rice following pack instructions. Tip the rice into a bowl and toss through the zest of half the lemon and all the parsley. Season with salt and pepper.
Step 5.
Remove the chicken from the tray, squeeze the roasted garlic out and discard the skins. Mash the garlic into a paste, then toss the cold butter through the veggies until the sauce thickens. Add a splash of water if it’s too thick, then taste and season with salt, if needed.
Step 6.
Share the rice between plates, then top with the sauce and chicken. Serve with any remaining lemon wedges.
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