Herb Chicken Traybake

Variation on Jamie Oliver from “5 Ingredients”

Ingredients

• 2x 200g chicken legs
• 400g of potatoes
• 200g of button mushrooms
• 2x shallots
• 2x sprigs of fresh rosemary
• 1/2 lemon

Special Equipment

• Roasting tray
• Small grill to sit on top

Preparation

• Step 1 – Oven
• Preheat the oven to 180^oC / 350^oF / gas 4

• Step 2 – Potatoes
• Wash and scrub the potatoes
• Slice them into 0.5cm thick slices
• Place them to evenly cover the bottom of a roasting tray

• Step 3 – Shallots
• Peel the shallots
• Cut length-wise and then slice and dice
• Add the shallots to the potato slices
• Add 1/2 a tablespoon of olive oil and season to taste

• Step 4 – Mushrooms
• Wash the mushrooms
• Cut in medium slices

Cooking

• Step 1 – Chicken part 1
• Arrange the chicken legs on the grill
• Sit the grill on top of the roasting tray
• Place both in the oven and bake for 40 minutes

• Step 2 – Chicken part 2
• Strip the rosemary leaves off the sprigs
• Peel strips of lemon zest
• Add both evenly into the roasting tray
• Add the cut mushrooms to the tray
• Sprinkle 1 teaspoon of olive oil and the juice of half a lemon into the tray
• Return to the oven for a final 10 minutes or until the chicken is tender and golden