Recipes
Autumn Chicken Traybake
Oct
Autumn Chicken Traybake
This delicious Autumnal chicken traybake really hits the spot as the evenings draw in and the weather turns cooler. Simple and easy to bake, the combination of beautiful free-range chicken, sweet pumpkin, carrots and parsnips along with smoky bacon lardons is a match made in heaven.
Serves 4
4 bone-in skin-on chicken pieces (Click here to buy from Beech Ridge)
100g smoked bacon lardons
2 parsnips, peeled and cut into thick batons
2 carrots, cut into thick batons
2 leeks, thickly sliced
1 celery stick, finely chopped
1/2 tsp sweet smoked paprika
1 tsp dried thyme
Sea salt and freshly ground black pepper
Olive oil
50 ml vermouth
1 tbsp maple syrup
Preheat the oven to 220°C/fan 200°C/425°F/gas mark 7.
Put the chicken, bacon and vegetables in a roasting tin, preferably in a single layer, but if that’s not possible, put the chicken on top. Sprinkle over the smoked paprika, the thyme and sage. Season with salt and pepper. Drizzle over some olive oil, turn everything over to make sure it is coated. Pour in the vermouth and 50ml of water.
Roast for 45 minutes, then drizzle over the maple syrup, if you like. Finish cooking with another 10 minutes or so in the oven, until everything is well browned and caramelising around the edges.
Enjoy!
