Artichoke, Lemon & Chicken Bake

Name: Artichoke, Lemon & Chicken Bake
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 4 Servings
Cuisine: British
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

preparation 10 minutes
cook time 35 minutes
Serves 4

This simple one-tray supper is busting with zingy citrus flavour

Ingredients Method

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

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.

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.