Simple Spring Suppers

Tray baked Chicken thighs with potatoes, shallots and a tomato pan sauce

There is the teensiest hint of spring in the air. The trees are greening and there are tiny buds appearing in the hedgerows. The birds are frankly shouting every morning and our resident pheasant Paul has returned to commence the 4.30am alarm call (he likes to kick off proceedings before the cockerel next door) so it has to be almost spring. Nature says so.

With this in mind, Rose has created a delicious tangy warming one pan meal. Chop it all up and chuck it in the Aga then head back outside (once you have covered yourself in serious waterproofs and sou’wester) and make the most of the lighter evenings pottering in the garden before returning to enjoy a wholesome hearty yumptious supper that is so easy it almost feels like someone else made it for you!

Over to Rose:

Rose @mumonmuddylane

Less of a recipe and more of a “throw everything in and relax” meal, this tray bake has a definite Mediterranean feel to it, which in these colder in betweener months is most welcome, to brighten up our weekly supper rituals.

Total time 1hour 40mins

Cooking time 1.5 hours

Prep time 10 minutes

Ingredients

6 chicken Thighs, bone in.

1 tin chopped tomatoes

1.5 tins (I use the tomato tin to measure) good chicken stock

4 garlic cloves

4 sprigs rosemary

The zest of a whole lemon, use a peeler to get long curls of the zest.

4 lemon wedges from the whole lemon

10 baby potatoes, halved 

Olive oil

Salt and pepper

50g smoked bacon lardons

4 banana shallots, peeled and halved

Method

Place all your veg in a large, 5cm deep oven tray.

Add the zest and lemon wedges, garlic, and half the rosemary.

Add the tinned tomatoes, and measure your stock in the same tin to wash out all of the tomato-ey goodness.

Add the Bacon Lardons.

Season and oil the chicken thighs thoroughly, then place them across the top of the tray of goodies.

Cover with foil and bake on 200c for 1 hour.

Take the foil off after an hour and put back into the oven for 30 minutes, or until the potatoes are soft and the top of the chicken is golden.

Serve the potatoes, shallots and chicken with plenty of the pan sauce, and be sure to have some crusty bread on hand to mop up the delicious juices.

Enjoy

Moml x

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