Recipe: Early Summer Chicken Tray Bake

Nothing says 'easy entertaining' like a one-tray bake. And when it incorporates seasonal ingredients, all the better! We love baking asparagus, as it gives a totally different flavour to serving it steamed.

Also, this dish is easily made-vegan by swapping the chicken thighs for a drained jar of Bold Bean White Beans after the potatoes have cooked for 20 minutes. 

Here's how to make Early Summer Chicken Tray Bake

Serves 4 or 2 with leftovers 
Prep time: 45 minutes 
Gluten free, dairy free

Vegan swap: drain a jar of Bold Bean White Beans after the potatoes have cooked for 20 minutes

• 8 chicken thighs, skin on (bone in or out, up to you) 
• 800 g jersey royal potatoes, halved depending on size
• 3 tablespoons extra virgin olive oil
• 350 g radishes, some halved, some left whole
• 250 g asparagus 
• A handful of oregano sprigs
• A small handful of basil leaves 
• Salt + freshly ground black pepper 

Want to make it a meal? See our recipe for the Heritage Tomato Salad here

1. Preheat the oven to 200°C. 
2. Toss the chicken thighs and jersey royals in 2 tablespoons of extra virgin olive oil on a large baking tray and season well. Roast for 20 minutes. 
3. After 20 minutes, add the radishes and return to the oven for a further 10 minutes. 
4. After 10 minutes, add the asparagus and oregano and cook for a further 7-8 minutes. The chicken, potatoes and radishes should be roasted and golden and the asparagus should be tender. 
5. While the chicken tray bake is cooking, mix the shallot with the red wine vinegar and remaining olive oil and set aside. 
6. Roughly slice the tomatoes so you get lots of different shapes and sizes. Season with salt to draw out the flavour. 
7. When you’re ready to eat, garnish the chicken tray bake with basil leaves. Pour the shallot dressing over the tomatoes and scatter over the parsley. Season well and enjoy.