Tray Baked Chicken Maryland
Ben O'DonoghueIngredients:
Serves 6
- 2 bulbs garlic
- 6 large chicken thighs, on the bone, skin on
- 4 long stalks rosemary, sprigs removed (about 20)
- 1/4 bunch thyme
- salt and freshly ground black pepper
- A drizzle of olive oil
- Approx. 500 ml (17 fl oz/2 cups) Massel https://massel.com/ chicken stock
- 500 g (1 lb 2 oz) green beans, top and tailed and evenly trimmed
- 1x 400gm tinned lentils, rinsed and drained
Salsa Picante
- 1/2 red onion, very finely diced
- 1 long dried chillies, finely chopped
- 1 fresh red chilli, seeds removed and finely chopped
- 1tbsp chopped basil
- 1tbsp chopped flat-leaf (Italian) parsley
- 1/2 tbsp (1/2 oz/1/4 cup) chopped marjoram
- 1/2tbsp dried wild or regular oregano
- 2 tablespoons red-wine vinegar
- salt and freshly ground black pepper
- 2–3 tablespoons extra-virgin olive oil
Method:
- Preheat the oven to 200°C (400°F).
- Break the garlic bulbs up by hand and discard the skins. Slice off and discard the root end of the garlic cloves and gently squash each using the back of a knife.
- In a bowl, toss the chicken, garlic, rosemary, thyme and a good pinch of salt and pepper with a glug of olive oil. Tip into a roasting tin, make sure the chicken skin is facing up, and cook in the oven for 15 minutes.
- The chicken should have started to colour and become crisp. Remove from the oven and add the stock to half cover the chicken. Turn the oven down to 180°C (350°F) and cook for a further 20 minutes.
- Add the green beans and the drained lentils and combine well. Cook for a further 15 minutes. Remove from the oven and allow to rest while you prepare the salsa picante.
- Make the salsa by combining the onion, chillies and herbs in a bowl. Add the vinegar, season to taste and drizzle over the oil.
For chef quality results, we recommend using Anolon cookware!
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