This chicken traybake is as suitable for cosy weeknight suppers as it is for show-off entertaining!

Combining the complimentary ingredients of chicken, potatoes, tomatoes and olives, this is one-pot cooking at its very best.

Chicken traybake with baby potatoes, olives, capers and cherry tomatoes

Serves 4

Ingredients

550g baby potatoes

300g cherry tomatoes

60g pitted black olives, chopped in half

Few sprigs of rosemary and/or oregano (optional)

2½ tbsp olive oil

4 chicken legs, skin on, bone in (roughly 1kg)

25g capers (from a jar), drained

20g fresh parsley, roughly chopped

Method

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Place the potatoes, tomatoes, olives and herbs in a medium-sized roasting pan. Sprinkle over some seasoning, then toss everything in 2 tbsp of the olive oil.

Place the chicken legs on top, drizzle the remaining olive oil over the skin, season again and roast, uncovered, for one hour.

Remove the pan from the oven and stir in the capers. Roast for a further 15 minutes.

Divide the chicken and veg between four plates, making sure to spoon out all the cooking juices.

Garnish with lots of fresh parsley before serving.

 

This recipe appears in Glucose Revolution by Jessie Inchauspe, and was supplied by Penguin Books.