HERBED CHICKEN WITH OLIVES, ARTICHOKES & ROAST POTATOES
I love the combination of artichokes, olives and chicken – and with potatoes, tomatoes and plenty of herbs, this easy traybake has everything you would want for a lazy weekend lunch, all in one tin. Excellent fuel for a long afternoon dog walk.
SERVES 4
PREP 15 MINUTES COOK 1 HOUR
800g charlotte potatoes, halved 1 red onion, quartered
8 tomatoes on the vine
8 free-range chicken thighs and drumsticks
1 lemon, cut into eighths
280g jar of artichokes in oil, drained but retaining the oil
2 tsp sea salt flakes freshly ground black pepper
3-4 sprigs of fresh rosemary
5-6 sprigs of fresh thyme
340g jar pitted black olives, drained ½ lemon, zest and juice 20g flat-leaf parsley, finely chopped
★ Preheat the oven to 200C/
180C fan/gas 6.
★ Tip the potatoes, onion, tomatoes, chicken and lemon pieces into a roasting tin large enough to hold everything in one layer, and mix it all well with the oil from the jar of artichokes. (This might seem like a lot of oil, but the potatoes can take it.)
★ Scatter everything – particularly the chicken – with the sea salt and black pepper, then tip the fresh herbs over, transfer to the oven and roast for 1 hour.
★ Meanwhile, mix the drained artichokes and olives with the lemon juice, zest and parsley. Tip these into the roasting tin over the potatoes for the last 15 minutes to warm through, then let the chicken rest for 10 minutes before serving hot.
SERVES 4
PREP 10 MINUTES COOK 25 MINUTES
1 large cauliflower, cut into small florets (along with the cauliflower greens)
1 red onion, thickly sliced 400g tin of chickpeas
2 tsp olive oil
2 tbsp ras-el-hanout
1 tsp sea salt
4 thick cod fillets extra pinches of sea salt and ras-el-hanout
DRESSING
TO SERVE
★ Preheat the oven to 200C/
180C fan/gas 6.
★ Tip the cauliflower, greens, onion and chickpeas into a roasting tin large enough to hold them and the cod fillets in one layer, then mix well with the olive oil, ras-el-hanout and sea salt.
★ Lay the cod fillets in the tin alongside the vegetables then scatter each one with a little more sea salt and ras-el-hanout. Transfer to the oven and roast for 25 minutes.
★ Meanwhile, mix the extra virgin olive oil, lemon zest and juice, and sea salt together and set aside. Once the cod and cauliflower are cooked, pour over the dressing, scatter over the pomegranate seeds and chopped mint, and serve with natural yogurt alongside.