Easy tray-baked chicken
Preparation time: 15 minutes
Cooking time: 45 minutes-1 hour
8 boneless and skinless chicken thighs
2 onions, each cut into 4-6 wedges
2 large carrots, peeled and cut into large chunks
500g (18oz) new potatoes, cut in half
1 large red pepper, seeded and cut into chunks
8 cloves of unpeeled garlic
4 stalks of rosemary
4 tbsp olive oil
2 tsp paprika
juice of ½ lemon
1 lemon cut into wedges
150g (50z) bacon lardons or pancetta
2 ½ tbsp runny honey
1 Pre-heat the oven to 200ºC/R6.
2 Toss everything together, apart from the honey in a roasting tray and season with salt and pepper. Place on the hob over a high heat and turn the chicken and vegetables around for a couple of minutes. Arrange the chicken so it is snuggled into the vegetables and then place in the oven for 30 minutes, giving everything a turn in the pan a couple of times throughout.
3 After the 30 minutes, drizzle over the honey and cook for a further 15-30 minutes.
4 Once cooked, serve the golden, juicy chicken thighs, lots of vegetables and plenty of the sticky juices between you all and enjoy. That is it – nice and easy but very tasty.