This tray bake has every element of a flawless dinner, all baked to perfection in one roasting tin.
Use new season queen potatoes for the ultimate summer dish. Minimal washing up, maximum flavour – what’s not to love?
This recipe is courtesy of Bord Bia as part of its annual ‘Best in Season’ campaign, which aims to educate people about what is in season and the benefits of buying seasonal produce; doing so not only supports local growers and communities, but also guarantees the freshest, tastiest and most nutritious ingredients.
• Potato, chicken and summer vegetable tray bake
Ingredients
1 red onion, cut into wedges
1 leek, sliced
2 garlic cloves, crushed
500g new season Queens potatoes, quartered
2 tablesp olive oil
8 chicken thighs, well-trimmed (bone in and skin on )
200ml fresh chicken stock (from a carton )
200g kale, tough stalks removed and shredded
1 tbsp sherry vinegar
sea salt and freshly ground black pepper
fresh thyme sprigs, to garnish
Method
Preheat the oven to 200ºC (400ºF/gas mark 6 ). Place the onion, leek, garlic and potatoes in a roasting tin and drizzle over half the olive oil. Toss to coat and then nestle in the chicken thighs. Season with salt and pepper and pour around the chicken stock, then roast for 30 minutes until the potatoes are tender.
Meanwhile, put the kale into a bowl with the rest of the oil and a pinch of salt, then using your hands massage the oil into the kale.
Remove the tin from the oven and stir in the kale, and sprinkle over the vinegar. Return to the oven for 10 minutes until the chicken is cooked through and golden brown and the kale has started to crisp up. Scatter over the thyme and serve straight to the table family-style.
To promote the benefits of eating locally grown, in-season fresh produce, Bord Bia has developed an interactive Best in Season calendar along with a range of tasty recipes highlighting the versatility and flavour of seasonal fresh fruit and vegetables. To find out more about what is currently in season, along with some inspiring recipe ide
