Chicken and Pea Traybake
1 hr 20 minServes 4
Roasted chicken thighs on a bed of frozen peas and leeks, braised in vermouth and finished with crisp skin and caramelised vegetables.
| prepPreheat oven to 200°C / 400°F (180°C fan) | ||||||
| 900 g frozen petits pois | Mix peas, leeks, garlic, vermouth, oil, salt & dill | Arrange chicken skin-side up, drizzle oil & salt | Roast 200°C / 400°F, 45 min | Stir peas to submerge, leave leeks exposed | Roast 30 min until peas soft, chicken golden | Scatter remaining dill & serve |
| 400 g trimmed leeks, cut into approx. 3 cm slices | ||||||
| 2 fat cloves garlic, peeled and minced | ||||||
| 4 tablespoons dry white vermouth or wine | ||||||
| 2 tablespoons regular olive oil (plus more for drizzling) | ||||||
| 2 teaspoons Maldon sea salt flakes (plus more for sprinkling) | ||||||
| 1 small bunch fresh dill, torn into pieces (most of it) | ||||||
| 8 chicken thighs, skin on and bone in | ||||||
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