Chicken and Olive Traybake

Keep supper simple with our Chicken & Olive Traybake. Packed with the zesty goodness of Fragata Lemon Filled Olives and the rich, distinctive flavour of our Black Hojiblanca Olives, it’s an easy, delicious dish the whole family will love.

Serves 2

Prep time 10 minutes

Cook Time 60 minutes

Difficulty Easy

Home » Recipes » Dinner » Chicken and Olive Traybake

Ingredients

2 tbsp olive oil, plus extra for greasing

4 large potatoes

4 chicken thighs

70g Fragata black Hojiblanca olives

70g Fragata lemon-filled olives

3 carrots, trimmed and chopped

4 garlic cloves, unpeeled

1 red onion, quartered

1 tbsp honey

Juice and zest of 1 lemon

150ml white wine

6 sprigs fresh thyme

Black pepper

Method

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a large oven tray with olive oil.

Cut the potatoes into four pieces each, then add to the tray. Shuffle the tray to coat the potatoes with oil. Season with pepper and bake for 10 mins.

Turn the oven to 180°C/160°C fan/gas mark 4.

Add the chicken thighs, black olives, green olives, carrots, garlic and red onions to the oven tray, then drizzle over the oil, honey, lemon juice and white wine.

Add the lemon zest and thyme, and bake for 45-50 mins, until the chicken is cooked through.

Serve immediately.