Traybake Chicken with Potatoes, Preserved Lemon and Olives

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C fan (220°C / Gas 7) and lightly grease a large baking tray.

Step 2

Make the marinade: Mix olive oil, stock, garlic, spices, and chopped preserved lemons in a bowl.

Step 3

Toss the veg: Toss the halved potatoes, onion wedges, and the sliced bell peppers together in half of the marinade. Spread them all out into a single layer across the tray. [1, 2, 3]

Step 4

Coat the chicken: Rub the remaining marinade over the chicken pieces and arrange them skin-side up on top of the vegetable and pepper mix. [1, 2]

Step 5

Initial roast: Roast for 30 minutes. The peppers will begin to soften and char slightly at the edges. [1, 2]

Step 6

Finish: Scatter the green olives and fresh lemon slices around the tray, then return to the oven for another 10–15 minutes until the chicken skin is perfectly golden, the potatoes are tender, and the peppers are sweet and cooked through

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