CHICKEN AND AR­TI­CHOKE TRAY BAKE

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 10 mins Cook­ing time 35 mins Serves 4

8 chicken thigh fil­lets, halved Sea-salt flakes and freshly ground

black pep­per, to sea­son

¼ cup ex­tra vir­gin olive oil

4 medium pota­toes, peeled,

steamed and quar­tered

2 red onions, sliced

1 head baby fen­nel, sliced

1 red cap­sicum, diced

½ bunch thyme

8 cloves gar­lic, sliced

2 tsp ca­pers

1 cup chicken stock

8 mar­i­nated ar­ti­choke hearts, halved ½ bunch pars­ley, finely chopped Le­mon wedges and crusty

bread, to serve

STEP 1 Pre­heat oven to 200°C fan­forced (220°C con­ven­tional). Sprin­kle chicken with sea­son­ings, then toss in half the olive oil. Ar­range in a large deep oven tray and bake for 5 min­utes, un­til lightly browned. STEP 2 Toss potato, onion, fen­nel, cap­sicum, thyme, gar­lic and ca­pers with re­main­ing olive oil and ar­range in the tray. Bake for 20 min­utes. Add chicken stock and ar­ti­chokes, then bake for a fur­ther 10 min­utes. Scat­ter with pars­ley, then serve with le­mon wedges and crusty bread.

Chicken and ar­ti­choke tray bake

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