These Traybakes are an absolute Godsend over the summer holidays. Who else feels as if they are permanently serving up meals and snacks?! Today’s Traybake is a classic flavour combination and contains these gorgeous mini hasselbacks made using the delicious potatoes from @blas_y_tir
8 chicken thighs
400g Pembrokeshire Early Potatoes
1 red onion - sliced into 8 wedges
3 cloves garlic - crushed
5 strips of bacon - chopped
Preheat the oven to 200 degrees.
Boil the potatoes for 5 minutes, drain and allow to cool slightly.
Slice each potato 1mm apart across the length of it, being careful not to go all the way through.
Add all of the ingredients (except the peas) to a large pan. Drizzle with oil and season generously. Roast for 40 minutes. Add the peas to the juices and return to the oven for another 10 minutes.