TV chef Rick Stein has shared a mouth-watering recipe for a garlic lemon chicken traybake with potatoes that’s perfect for a hassle-free, delicious family dinner. The dish, featured in his cookbook Simple Suppers, consists of crispy chicken and tender vegetables roasted in a flavourful garlic and lemon sauce. With a preparation time of under 10 minutes and a cooking time of 35 to 40 minutes, this recipe is quick and easy to make.
Rick Stein was inspired by Lulu Bonneville, the wife of Downton Abbey actor Hugh Bonneville, who he praised for her culinary skills in his book. He said: “I love getting recipes from those understated but really good cooks who manage to produce something delicious and are also so organised that they are around for the glass of Champagne on arrival. They just seem to magic the food up.
” The ingredients for this recipe can be adjusted to include additional vegetables such as peppers, carrots or parsnips. While this dish calls for chicken thighs, they can be swapped out for chicken breasts or legs. 12 chicken thighs Eight potatoes Five garlic cloves Three courgettes Two fennel bulbs Thyme leaves Lemon juice Four tablespoons of olive oil Salt and pepper To prepare the dish, preheat your oven to 220C (200C fan/gas mark seven).
Chop the garlic and slice the courgettes, fennel bulbs, and potatoes. Mix the lemon juice, garlic, thyme, and olive oil in a bowl. Begin by heating a small amount of oil in a frying pan over medium-high heat and browning the c.