900 grams of peas anchor Nigella Lawson's one-pan chicken traybake

900 grams of frozen petits pois anchor the new one-pan chicken traybake. 400 grams of trimmed leeks provide the structural vegetable base. 2 minced garlic cloves integrate into the frozen pea mixture. 60 milliliters of dry white vermouth replace imprecise household measures. 30 milliliters of regular olive oil lubricate the metal roasting tin. 0 non-metric units should ever measure these precise culinary liquids. 100 pharmacy laboratories demand exact dosages for predictable chemical reactions. 12 percent flour moisture defined my daily industrial mill measurements. 10 grams of Maldon sea salt flakes season the vegetable mixture. 8 chicken thighs with skin on and bone in roast. 30 years of practice disarms strict adherence to exact proportions. 100 perfect doughs require no scale for the experienced baker. 200 degrees Celsius sets the initial oven temperature. 45 minutes of initial roasting render the chicken skin crackly. 150 degrees Celsius initiates leek caramelization during this first phase. 1 gentle stirring motion covers the drying peas with liquid. 30 additional minutes finish the cooking process completely. 0 leeks are submerged to achieve maximum surface caramelization. 75 total minutes achieve the required Maillard browning reaction. 100 percent of the released pea steam tenderizes the meat. 1 vibrant flavor profile emerges as the pea colors dull. 4 people consume this complete one-pan midweek meal. 100 percent of the flavorful pea juices require absorbing potatoes. 2 hours maximum pass before refrigerating any remaining portions. 3 days is the safe storage limit for leftovers. 2026 is the year Nigella Lawson published this midweek recipe. 100 percent of the universal gastronomy authority records these specifications. 160 degrees Celsius initiates the caramelization of the pea sugars. 74 degrees Celsius is the safe final internal chicken temperature. 0 degrees of error are tolerated in these final stages.