Chicken, pea & potato traybake

Summary

Chicken thighs save the day again – no other cut offers such great flavour, value and versatility. serve this saucy traybake with more green vegetables or spring carrots, if you like. this recipe costs under £2 a portion when using store-cupboard ingredients you already have at home. find more £2 recipes, the full store-cupboard list, and terms and conditions here. shop all everyday value essential ingredients here.

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Place the potatoes and chicken thighs in a large roasting tin so they sit snugly in a single layer. Tuck in the garlic cloves.

Step 2

Scatter the herbs and lemon zest over the chicken, then season. Drizzle over the oil and roast for 30-40 minutes, until the chicken is cooked through, the juices run clear, there is no pink meat and the potatoes are golden brown and tender.

Step 3

Meanwhile, squeeze the lemon juice into the hot stock. Tip the peas into the roasting tin, giving it a shake so they settle in among the potatoes. Pour in the lemon stock, then return to the oven for 5 minutes until the peas are piping hot.