Hairy Bikers’ chicken and sage traybake
Price: 99p per serving
- 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 (roughly chopped)
- Thyme (roughly chopped)
- Lemon wedges
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.