'I made Rick Stein's easy garlic chicken traybake and it was better than Mary Berry's'

Chicken traybake with lemon, in oven baking dish.
-Credit: (Image: (Image: Getty))


There is nothing better than tucking into a flavoursome, hearty chicken dish for dinner, however, cooking a complex dinner isn't the easiest task during the middle of the week.

With this in mind, Express reporter Angela Patrone has shared her experience cooking Rick Stein's delicious garlic chicken and potato traybake which she claimed was filled with succulent chicken, tender vegetables and roasted potatoes in a garlic sauce.

Here's Angela's experience which she wrote about for Express.co.uk...

READ MORE:People are just learning how to add tiny emojis to their iPhone screen

READ MORE:Full list of people who may automatically qualify for the Blue Badge scheme

"Having prepped this dish in under 10 minutes and it taking 35 mounts to cook in the oven, this made for one of the tastiest traybakes - and dare I say I may have preferred it to Mary Berry’s chicken traybake.

"Rick includes lemons in his recipe, however, I decided to skip this ingredient and instead use a little more oil.

"This recipe serves six to eight people, but the ingredients can be halved to make fewer servings like what I have done."

chicken tray bake
This recipe serves six to eight people -Credit:Zero Waste Scotland (Stock image)

How to make Rick Stein's garlic chicken traybake

Ingredients

  • Four tablespoons olive oil

  • 12 chicken thighs, skin on and bone in

  • Juice of one to two lemons

  • Five garlic cloves, chopped

  • Small bunch of thyme, leaves stripped from stalks

  • Three courgettes, cut into thick slices on the diagonal

  • Two fennel bulbs, trimmed and sliced

  • Eight new potatoes, scrubbed and cut into thick slices

  • Sea salt and black pepper

Method

Angela said: "I started things off by preheating my oven to 200C Fan before getting on with the prep work.

"I added a small amount of the oil to a large frying pan and placed it over medium-high heat. Working in two batches, I fried the chicken thighs for a few minutes until the skin had taken on a deep golden colour.

"While the chicken was browning, I mixed the garlic, thyme, and the rest of the olive oil in a bowl. Add in the lemon juice now if using.

"I then arranged the slices of courgette, fennel and potato in a large roasting tin and poured over two-thirds of the lemon and oil mixture before tossing to coat the vegetables and seasoning with salt and pepper.

"For those using the full amount of ingredients, make sure not to overcrowd the roasting tin or it will not cook evenly – divide between two tins if necessary.

"With the chicken ready, I arranged the thighs on top, skin-side up, poured over the remaining garlic oil mixture and seasoned the chicken with salt and pepper.

"Then it was time to bake for 35 to 40 minutes - until the chicken skin was crisp and golden and the vegetables underneath were tender. After 35 minutes I checked on the chicken and veg and they were perfectly cooked.

"This traybake was absolutely delicious, and with it taking less than 45 minutes in total to whip up there isn’t a reason not to include this as one of your weekly dinners."