Nothing beats a traybake for a weeknight dinner. Fresh fennel, roasted apricots and creamy roasted garlic dressing make the potato salad extra special.
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Serves
4
Chicken Thigh
Baharat Spice Mix
Garlic
Apricot
New Potato
Fennel
Basil
Lemon
Olive Oil
Black Pepper
Salt
Serves
4
Chicken Thigh
Baharat Spice Mix
Garlic
Apricot
New Potato
Fennel
Basil
Lemon
Olive Oil
Black Pepper
Salt
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 190°C. Rub the chicken with a drizzle of olive oil and generously season with salt and pepper. Evenly sprinkle the baharat over the chicken and rub in. Set aside.
Step 2.
Put the garlic bulb on a square of foil with a drizzle of oil, then scrunch the foil to close. Halve and pit the apricots, then halve the potatoes.
Step 3.
Put the apricots, potatoes and garlic bulb onto a large baking tray with a drizzle of olive oil. Season with salt. Place the chicken on top and bake for 30 mins, until the chicken is cooked through.
Step 4.
Meanwhile, pick the fennel fronds and thinly slice the fennel – use a mandoline if you have one. Set both the fronds and fennel slices aside. Pick the basil leaves and set aside. Zest 1 lemon into a large mixing bowl. Add the juice from all the lemons and 30ml olive oil. Season with salt and pepper.
Step 5.
Once the chicken and veg are cooked, squeeze the roasted garlic into the lemon dressing. Mix together, then toss the potatoes, apricots, fennel and half the basil leaves through.
Step 6.
Serve the warm potato salad with the chicken. Finish with a scattering of fennel fronds and tear over the remaining basil leaves.
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