Black olive tapenade, orange and chicken tray bake

1 hour 10 minutes


For the traybake

  • 3 red onions, sliced (approx. 600g)
  • 2 tbsp of olive oil
  • 8 chicken thighs
  • 500g of new potatoes
  • 5 sprigs of fresh thyme
  • 5 tbsp of flaked almonds

Black tapenade and orange marinade

  • 100ml of vegetable stock
  • 2 oranges, zested, plus 100ml of juice
  • 4 garlic cloves, minced
  • 3 tbsp of olive tapenade
  • 1 tbsp of honey
  • 1 tsp thyme leaves
  • 1 tsp harissa
  • salt, to taste


Preheat the oven to 200°C/gas mark 6
Mix all the marinade ingredients together in a bowl
Spread the onions out in a deep roasting tray and drizzle with olive oil
Place the chicken thighs on top of the onions, skin-side up. Arrange the new potatoes between the thighs, top with thyme sprigs and pour over the marinade. Turn the chicken thighs several times to ensure that they are fully coated with the marinade. Bake in the oven for 45 minutes
Remove the tray from the oven and scatter with the flaked almonds
Return to the oven for a further 10–15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately