Black olive tapenade, orange and chicken tray bake
This easy chicken tray bake recipe conjures up the enchanting flavours of the Mediterranean, combining aromatic ingredients such as orange, thyme, harissa and black olive to both marinate the chicken and create a rich, comforting sauce. Best of all, it's ready in just over an hour and can be cooked entirely in one dish, saving on washing up!
First published in 2019
Ingredients
Metric
Imperial
For the traybake
- 3 red onions, sliced (approx. 600g)
- 2 tbsp of olive oil
- 8 chicken thighs
- 500g of new potatoes
- 5 sprigs of 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
SAVE RECIPE
Method
1
Preheat the oven to 200°C/gas mark 6
2
Mix all the marinade ingredients together in a bowl
3
Spread the onions out in a deep roasting tray and drizzle with olive oil
4
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
5
Remove the tray from the oven and scatter with the flaked almonds
6
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
First published in 2019
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