A traybake is an ideal meal for entertaining guests with little effort required for maximum payoff.
In this case, juicy chicken thighs meld with the citrus flavour of lemons and pungent garlic cloves to create something fresh and filling.
Sharing his recipe from the book Rick Stein’s Simple Suppers, the Cornwall-based chef revealed: “I suppose I should have asked for this recipe from Lulu Bonneville, having enjoyed it at a lovely long lunch with her and Hugh [i.e. Lord Grantham from Downton Abbey].
“But what I love doing is taking someone’s recipe that I like and not copying it but just paying homage to my version.
“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.”
Rick Stein’s chicken traybake recipe
Preheat the oven to 220C/Fan 200C, then prepare all of the ingredients. Chop the garlic cloves, cut the courgettes into thick slices on the diagonal, then trim and slice the fennel bulbs.
Set everything aside then scrub the potatoes and cut them into thick slices – there’s no need to peel them.
Next, add a small amount of oil to a large frying pan and place on medium-high heat. Working in batches, fry the chicken thighs for a few minutes until the skin has a deep, golden colour.
Flip the chicken thighs and cook for a minute or so on the underside, then make a start on the seasoning.
In a large bowl, mix the lemon juice, garlic, thyme leaves and the rest of the oil. Arrange the courgette slices along with the fennel and potatoes in a large roasting tin, then pour over two-thirds of the lemon and oil mixture.
Toss to coat the vegetables then season with a generous helping of salt and pepper. Sea salt and cracked pepper are best for maximum flavour.
Arrange the chicken on top of the roasting tin, skin-side up, then pour over the remaining lemon and oil mixture. Season the chicken with more salt and pepper.
Bake for 35 to 40 minutes until the chicken skin is “crisp and golden” and the vegetables underneath are tender. Rick suggested serving the traybake with a green salad or green beans.
