Hairy-bikers-med-chicken-traybake

Hairy Bikers’ chicken and sage traybake

This dish is distinctly Mediterranean, with herbs, olives and apricots

By , 05 January 2018

(15 votes)

Hairy Bikers’ chicken and sage traybake
  • 1 Hour

  • Serves: 6

  • Price: 99p per serving

This chicken traybake makes a great family supper. It’s good served with some crusty bread – or can we suggest a baked potato or two?

Click here to find out more about the duo's trip food tour of Italy, France and Spain for their new cookbook The Hairy Bikers' Mediterranean Adventure


Nutritional Info
Each 274g serving contains
  • Energy

    1169KJ

    279KCAL

    14%
  • Fat

    11.0g

    med

    16%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    8.2g

    low

    9%
  • Salt

    0.55g

    low

    9%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • For the Marinade
  • 1tbsp olive oil
  • Juice and zest 1 lemon
  • 1tsp dried sage
  • 1tsp dried oregano
  • 3 cloves garlic, crushed
  • ½tsp chilli flakes
  • For the traybake
  • 8 chicken thighs or 4 legs, skin on, bone in
  • 2 red onions, quartered
  • 1 bulb garlic, separated into cloves, unpeeled
  • 400g butternut squash, peeled and cut into chunks
  • 8 dried apricots
  • ½tsp dried sage
  • 2tbsp olive oil
  • 50g green olives
  • To serve
  • Fresh flat-leaf parsley and thyme, roughly chopped
  • Lemon wedges
Method
  • Mix together the marinade ingredients.

  • Put the chicken pieces in a bowl and season with pepper. Pour the marinade over the chicken – rub it into and under the skin. Leave to marinate in the fridge for at least 1 hr, preferably overnight.

  • Remove the chicken from the fridge 30 mins before cooking. Preheat the oven to 200C/180C Fan/Gas 6.

  • Spread the onions, garlic, squash, apricots and sage over the base of a roasting tin. Season with pepper. Drizzle over the olive oil and mix so everything is well coated. Put the chicken on top and drizzle over any remaining marinade.

  • Roast for 45-50 mins until the chicken is cooked through and the veg is tender and slightly charred round the edges. Add the olives for the last 5 mins, just to heat through. Serve sprinkled with the chopped herbs and with the lemon wedges on the side, to squeeze over the chicken.