Nigella Lawson's one-pan chicken traybake is 'beautifully tender' and ideal for families
Nigella Lawson's chicken and pea traybake is an easy, one-pan recipe that delivers beautifully tender chicken thighs — perfect for midweek meals with minimal washing up.
“The peas become soft and sweet in the heat-duller in colour, but so much more vibrant in flavour, and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top.”
Traybake suppers are perfect for any evening of the week, particularly during busy midweek periods when time is limited. They reduce washing-up, require minimal attention while cooking, and deliver meals that are both tasty and wholesome.
Numerous chefs have showcased one-pan recipes over the years, including Nigella, with this chicken and pea traybake.
The recipe notes said: "The peas become soft and sweet in the heat-duller in colour, but so much more vibrant in flavour, and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top."
This dish feeds four people and can be easily warmed through if any portions remain.
Ingredients:
- 900g frozen petits pois
- 400g trimmed leeks, cut into 3cm slices
Method:
Heat the oven to 200°C/180°C Fan, then place the frozen peas into a large roasting tin, along with the leeks, garlic, vermouth, two teaspoons of oil, two teaspoons of sea salt flakes, and the majority of the dill.
Combine everything in the tin, separating any large clusters of frozen peas, until thoroughly mixed.
Position the chicken thighs, skin-side up, then drizzle with a touch of olive oil and sprinkle with sea salt flakes before placing in the oven for 45 minutes.
Take out from the oven and gently stir the peas so that any sitting on top and beginning to dry out become slightly covered by the liquid.
Avoid doing this with the leeks, though, as the pieces that remain exposed will caramelise in the heat. Return the tray to the oven for an additional 30 minutes, at which point the peas and leeks should be tender, while the chicken will be thoroughly cooked with crispy, golden skin.
Tear the remaining dill and sprinkle it over the dish just before serving. Nigella suggests accompanying the meal with some steamed new potatoes to absorb the flavoursome pea and chicken juices.
Any remaining portions can be refrigerated within two hours of preparation and stored in an airtight container for up to three days. Reheat thoroughly in a saucepan or microwave until piping hot.
Alternatively, Nigella noted that light chicken stock can be substituted for wine or vermouth if preferred.
