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Here is a very popular and delicious Traybake that so many of you have already tried. I turned the potatoes into Hasselbacks because I love the way they absorb the lovely flavour and I also like the texture. If you can’t be bothered, then just leave them whole! Who’s going to try this recipe?
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INGREDIENTS
Serves 4
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8 chicken thighs
400g New Potatoes
1 red onion - sliced into 8 wedges
3 cloves garlic - crushed
5 strips of bacon - chopped
200g peas
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METHOD
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.
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