Jersey Royal and Herb Butter Chicken Traybake
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 500 g jersey royal new potatoes
- 40 g butter
- 10 g fresh flat-leaf parsley, chopped
- 5 g fresh chives, snipped
- 1 lemon
Nutrition (per serving)
- Calories
- 643 kcal
- Protein
- 45.6 g
- Carbohydrate
- 20.4 g
- of which sugars
- 2.2 g
- Fat
- 41.2 g
- of which saturates
- 14.4 g
- Fibre
- 2.8 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Halve the jersey royal new potatoes and toss with half the melted butter on a large tray.
- 2
Add the chicken thighs and roast for 35-40 minutes until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 3
Melt the remaining butter with the chopped parsley and chives.
- 4
Squeeze the lemon juice over the chicken and potatoes.
- 5
Spoon over the herb butter.
- 6
Serve straight from the tray.
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