Traybaked chicken with clementines and courgettes
As part of my quest to find interesting and delicious new meals for the family, I stumbled upon an interesting sounding recipe on the M&S app. It, however, featured fennel, of which I am not a huge fan following overloading via Abel and Cole boxes over the years. I decided to use celery and courgette instead to up the veggie quotient and I'm happy to say it was a great success. Ok, Papa still pulled a face, but the kids had no such qualms.
The M&S app recipe was written TERRIBLY and I've made enough tweaks to say that I've made this my own, so here goes:
1 pack of chicken thighs (6 - 8 thighs in the pack)
3 tbsp olive oil
1 tbsp Dijon mustard
4-6 clementines or other small peelie oranges
1 -2 red onions
half a head of celery
4-6 (or more) unpeeled garlic cloves
rosemary or thyme (optional)
a handful or a cupful of frozen peas (optional)
100ml chicken or veg stock (I use the granules in a tub)
Heat the oven to 190 degrees/gas 5
Juice 3 of the clementines and mix with the oil and mustard in a large glass bowl.
Add the chicken thighs and mix well with salt and pepper and leave to marinate for 30 mins if you can spare the time.
While this sits, cut the onions into half moons, and roughly chop the celery and the courgettes. Reserve the celery leaves (also chopped) for a garnish.
Spread on a roasting tray with some rosemary or thyme and the unpeeled garlic cloves.
Add the chicken and marinade on top and then add the stock.
Cook for 45 mins until chicken is fully cooked.
If using the peas, add them to the tray and cook through for another 3 mins.
While the chicken is cooking, slice the remaining clementine(s) and char onto a griddle pan for around a minute until they caramelise.
Use to garnish along with the reserved celery leaves.Serve with airfried baby potatoes - I like to dress a pack of baby potatoes with salt, pepper, paprika, dried rosemary, olive oil and lime juice and then airfry for 20 mins.