All In One Chicken Traybake Food

ALL-IN-ONE CHICKEN TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.
• Add the thyme and garlic, then stir to coat everything.
• Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.

HARISSA CHICKEN TRAYBAKE

Steps:

• It's the wrong time of the year for new potatoes - I used the smallest ones I had and cut them up further.
• Preheat oven to 375 deg F (190C).
• Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I'd put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
• Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
• Squeeze the lemon wedges over everything, then add them to the dish.
• Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden. I tested for doneness, as the paste made it hard to tell how done the chicken was.

ALL-IN-ONE CHICKEN WITH WILTED SPINACH

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the beetroot, celeriac, onions and whole garlic cloves into a shallow roasting tin. Add the oil, 1 tbsp thyme, half the lemon zest, fennel seeds and a squeeze of lemon juice, then toss together. Roast for 20 mins while you prepare the chicken.
• Stir the mustard powder and paprika into 2 tbsp yogurt in a bowl. Add half the crushed garlic, the remaining lemon zest and thyme, and juice from half the lemon. Add the chicken and toss well until it's coated all over. Put the chicken in the tin with the veg and roast for 40 mins until the chicken is cooked through and the vegetables are tender.
• About 5 mins before the chicken is ready, wash and drain the spinach and put it in a pan with the remaining crushed garlic. Cook until wilted, then turn off the heat and stir in the remaining yogurt. Scatter some extra thyme over the chicken and vegetables, then serve.