Dinner · THE RIGHT TOOL FOR THE JOB
Lemon chicken, potato & pepper traybake
Crisp-edged potatoes and juicy chicken with lemon and sweet peppers.
- Serves
- 4 generously
- From scratch
- 65 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 800 g chicken thigh, boneless and skinless, left whole
- 900 g potatoes, scrubbed, 2 cm chunks
- 300 g red peppers, wide strips
- 150 g onions, wedges
- 12 g garlic, peeled and lightly crushed
- 30 ml olive oil
- 35 ml lemon juice
- 3 g dried oregano
- 3 g salt
Method
Give potatoes a head start
Oven + large roasting tray
Heat oven to 200°C fan. Toss potatoes with half the oil and half the salt. Roast for 20 minutes in a single layer.
Add the chicken
Mixing bowl + roasting tray
Toss chicken, peppers, onion and garlic with remaining oil, lemon juice, oregano and remaining salt. Arrange among the potatoes without piling the chicken up.
Roast
Oven
Roast for another 25–30 minutes, turning potatoes once. Check the thickest chicken pieces reach 75°C for 30 seconds and potatoes are tender.
Rest and serve
Roasting tray
Rest for 5 minutes. Spoon the lemony tray juices over the chicken. If the tray looks dry during roasting, add a small splash of water to the bare tray, not over the potatoes.
Kitchen notes
Use two trays if necessary rather than crowding. No Bimby stage is useful here. Prepared ahead: chop vegetables and refrigerate separately from raw chicken; assemble just before roasting.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.