This lemon and garlic chicken traybake is honestly the easiest meal that I make! It’s inspired by a recipe of one of my food idols, Nigella Lawson, whose brand of tasty comfort food is right up my alley. This is a dish we eat on weeknights, but I would absolutely feel happy to serve up if we were having guests over, it’s that good! And the best part, it takes only 5 minutes of chopping, 1 tray and 1 hour to cook, SO EASY. The chicken from The Fishwives comes completely prepared, all you need to do it take it out of the plastic and transfer to the baking tray. If you are not a confident cook, then this is the dish for you because if you can chop vegetables, open a plastic wrapper and turn on the oven, you can make this dish!
Lemon and Garlic Chicken Traybake
Serves 2 adults with leftover chicken
1 Fresh Marinated Butterflied Whole Chicken (click here to purchase from the Fishwives)
2 red peppers ( you can also use 1 red pepper and 1 yellow pepper)
100g of pitted black olives (you can also use a mix of black and green olives)
Salt and Pepper
Preheat the oven to 200°C. Cut the peppers into strips. Cut the leeks into slices. Put the peppers, olives and leeks onto a baking tray, drizzle with a little olive oil, season with salt and pepper and toss to combine. Place the butterflied chicken on top of the vegetables and pop the tray in the oven. Bake for1 hour or until the chicken is cooked through. Remove the chicken to a plate and rest for 10 minutes. Turn off the oven and return the tray with the vegetables to the oven to keep them warm. After the chicken has rested, cut it up. Serve the vegetables on a plate, place the cut chicken on top and then drizzle all the delicious juices from the tray all over the chicken and vegetables.
I hope you enjoy this super easy and delicious meal!