Artichoke, Lemon & Chicken Bake
This simple one-tray supper is busting with zingy citrus flavour
10 minutes prep, 35 minutes cook
Serves 4
Ingredients
3 cloves garlic, crushed
Finely grated zest and juice of 1 lemon
½ x 20g pack fresh thyme, leaves only, finely chopped
½ x 25g pack fresh flat leaf parsley, finely chopped
175g pack Waitrose Chargrilled Artichokes, or similar
450g chicken thigh fillets, skin removed
1 tbsp capers
650g pack Charlotte potatoes, quartered
2 lemons, thickly sliced, pips removed
Method
Preheat the oven to 200°C/Fan 180°C/Gas 6. Mix all the ingredients together, including the oil from the artichokes, and season. Spread everything out evenly on a large foil-lined baking tin.
Roast for 30-35 minutes, until the potatoes are soft and the chicken is golden, the juices run clear and there is no more pink meat.
Press the roasted lemon slices with the back of a spoon to release their juice before serving.
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