Lemon & Oregano Chicken Traybake

Ingredients

• 500g washed potatoes, thinly sliced
• 2tbsp olive oil
• 6-8 chicken thighs, skin on.
• 8 shallots
• 100g bacon
• 1 lemon
• 5 oregano sprigs
• 100ml white wine
• 200ml chicken stock

Method

Step 1. Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20mins until starting to crisp.

STEP 2. Season the chicken thighs and add to the roasting tin along with the shallots, chopped bacon, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.