Fab Food Month week 4 – Chicken and leek tray bake
A new season beckons, so why not try Vicky’s simple and delicious tray-bake featuring fresh ingredients as we burst into spring!
Prep 15 minutes; Cook 60 minutes
Ingredients (serves 4-6)
|6-8 chicken thigh fillets, bone in||1-2 leeks, halved and thinly sliced|
|2 garlic cloves, finely sliced||1 tbsp rosemary leaves|
|3 tbsp olive oil||sea salt and pepper|
|150ml dry white wine||400g tinned white beans|
|2 tbsp mint leaves, torn||zest of 1 lemon plus juice|
|1 kg chat potatoes quartered (optional)|
Preheat oven to 180°C.
In a large bowl, combine the chicken, leek, garlic, rosemary, olive oil, salt & pepper (potatoes if using) and toss until chicken is coated. Transfer to a baking tray and add the wine, beans, mint, and lemon, sprinkle lemon zest over the top.
Bake for 60 minutes, turning at 30mins, cook until chicken is cooked through. Serve with a green salad, couscous or boiled potatoes (if not using in recipe).