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Preheat the oven to 200ºC, gas mark 6. Place the potatoes and chicken thighs in a large roasting tin so they sit snugly in a single layer. Tuck in the garlic cloves.
Scatter the herbs and lemon zest over the chicken, then season. Drizzle over the oil and roast for 30-40 minutes, until the chicken is cooked through, the juices run clear, there is no pink meat and the potatoes are golden brown and tender.
Meanwhile, squeeze the lemon juice into the hot stock. Tip the peas into the roasting tin, giving it a shake so they settle in among the potatoes. Pour in the lemon stock, then return to the oven for 5 minutes until the peas are piping hot.
A roast chicken and potato traybake can be adapted to suit many other flavours. Try adding curry powder instead of the mixed herbs and swap half the stock for coconut milk. Or make a Spanish-inspired version by adding smoked paprika, with some extra chopped smoked bacon or chorizo.
Typical values per serving when made using specific products in recipe
Energy | 2,851kJ/ 681kcals |
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Fat | 33g |
Saturated Fat | 7.4g |
Carbohydrates | 38g |
Sugars | 5.6g |
Fibre | 7.4g |
Protein | 55g |
Salt | 0.5g |
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