This recipe  is so simple, but it is packed with flavour. We all know that when it comes to dinner time a fuss-free tray bake dish is the way to go.  When you are out to save some time and energy, nothing else beats an all-in-one-supper like this Chicken, Bacon and Potato Tray Bake.

Ingredients: serves 2

For the potatoes

600g  Maris Piper potatoes, peeled and cut in halves or quartered as necessary – par boiled

2 tbsp rapeseed oil

2 tsp garlic, finely minced

1 tsp salt

½ tsp black pepper

A little oil to drizzle

For the Chicken Marinade

2 tbsp oil

2 tsp garlic, finely minced

1 tsp salt

1 tsp black pepper

1 tsp cayenne pepper

6 chicken thighs, bone in and skin on

1 large or 3 smaller banana shallots, peeled and cut in half length ways  (100g)

3 garlic cloves, unpeeled – smashed

80g bacon lardons

1 lemon, sliced into wedges

4 oregano sprigs, picked – reserve some oregano to garnish at the end.

Cooking Instructions:

1. Heat the oven to 190c/180c fan/gas mark 5.
2. In a bowl, add 2 tbsp oil, 2 tsp garlic, 1 tsp salt and ½ tsp black pepper, add the par boiled potatoes and mix thoroughly.
3. Transfer the potatoes onto a large baking tray (that will be large enough to also add the chicken later). Place in a pre-heated over at 180℃ and cook them for 20 mins until they are starting to crisp.
4. Now make the chicken marinade, in a large mixing bowl, add 2 tbsp oil, 2 tsp garlic, 1 tsp salt, 1 tsp black pepper and 1 tsp cayenne pepper. Mix the marinade and set aside.
5. Make 3 deep slashes across the top of the chicken thighs to help absorb the marinade. Place the chicken thighs into the bowl with the marinade, turn the chicken thighs until they are fully coated in the seasoned oil and spices. Set aside and wash hands thoroughly.
6. Heat a large frying pan, when the pan is smoking hot, add the chicken to the pan and cook on a medium heat to seal and develop a crispy skin. The idea is simply to make the crispy golden and crispy, the chicken will be cooked again in the oven.  Once the chicken is crispy on the first side, turn and repeat on the other side.
7. Meanwhile, prepare the shallots, lemon, garlic, and oregano.
8. When the chicken is ready lay the chicken thighs on the tray with all the juices from the with the roasting potatoes in the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle a little oil over the shallots and return the tray to the oven for 30 minutes.
9. Check the tray after 30 minutes in the oven, ensure the chicken is thoroughly cooked and the crispy.
10. When everything is cooked – garnish with the remaining oregano leaves
11. Enjoy

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Kumud Gandhi

Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace.  In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing.  Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.