chickenpeatraybake
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Table of Contents
Chicken and Pea Traybake
Ingredients
- 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
Method
- Oven at 180c Fan
- Slice leeks into ~3cm slices
- Peel and mince garlic
- Add peas, leeks, garlic, dill, vermouth, oil and half the salt to a large roasting tin and mix well
- Arrange chicken thighs on top, skin side up
- Drizzle with some more olive oil and sprinkle with the remaining salt
- Roast in the oven for 75 minutes
- Serve with potatoes or bread
chickenpeatraybake.1639134785.txt.gz · Last modified: 2021/12/10 11:13 by tony
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