Chicken and Pea Traybake

I thought I had exhausted the culinary possibilities of a pack of frozen peas, but my friend, and excellent cook, Alex Andreou, led me by the hand — it does take a leap of faith — to his method of using them, still frozen, as the first layer of a traybake. It’s a life-changer. The peas become soft and sweet in the heat — duller in colour, but so much more vibrant in flavour — and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top. What’s key here is the size of the roasting tin. I wouldn’t go any smaller — measuring from inside rim to inside rim — than about 38 x 28cm / 15 x 11inches (a little larger is fine) as there needs to be space around the chicken thighs for the magic to happen. And please read the Additional Information section at the end of the recipe before proceeding.

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