Chicken and Pea Traybake

Makes enough for 3-4 good portions

• 750g frozen petits pois
• 400g leeks
• 2 large cloves of garlic
• 60ml dry white vermouth
• 2 tbsp olive oil, plus some for drizzling
• 2 tsp sea salt flakes
• 25g dill
• 8 skin-on and bone-in chicken thighs
• potatoes or bread to serve

1. Oven at 180c Fan
2. Slice leeks into ~3cm slices
3. Peel and mince garlic
4. Add peas, leeks, garlic, dill, vermouth, oil and half the salt to a large roasting tin and mix well
5. Arrange chicken thighs on top, skin side up
6. Drizzle with some more olive oil and sprinkle with the remaining salt
7. Roast in the oven for 75 minutes
8. Serve with potatoes or bread