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Chicken broccoli and new potato traybake

Sorry I haven’t been around for a little while; it’s been crazy. Truth is, the Easter holidays nearly flippin’ killed me! The combination of crazy young labrador (who needs lots of walks), and a 3 and 5 year old (that don’t particularly like walks), along with Adam and me being crippled by a virus during the first week… well, it wasn’t that much fun.

How was your Easter holiday? Or are you still on it, as they seem to be all over the place this year don’t they?

One good thing right now is that the evenings are so much brighter, which means much more recipe posting for me, as I can simply snap what we are having for dinner.

Last night it was a scrumptious chicken thigh traybake. I am slightly worried about our chicken thigh habit of late. My children turn into The Croods when I make them. It’s heartening to see them tuck in so enthusiastically; I just wish they ate their vegetables so keenly!

This traybake was thrown together, literally, in minutes. I flavoured with cumin, paprika and then some chopped preserved lemons and capers. If you don’t have preserved lemons then chop up some normal lemons. However I do urge you to find some as they are such a great ingredient. They add a salty tang that caramelised in the roasting pan. Mmmm, so darn good!

Serves: 2 adults, 2 kids (or 4 adults with a salad or side)
Prep time: 2 minutes
Cook time: 40 minutes

6-8 chicken thighs (I had 6 which wasn’t enough for my carnivores brood)
1 head of broccoli
1kg packet of small potatoes, halved
1 preserved lemon, pulp removed, rinsed and diced
2 tablespoons of capers
2 tablespoons of olive oil
1 teaspoon ground cumin
1 teaspoon ground paprika
Pepper and a little salt


  1. Preheat oven to 225C.
  2. Halve potatoes, remove pulp from preserved lemon and rinse, then chop into dice. Add these, capers, spices and oil to roasting pan. Chop broccoli into florets and stalk into slim sticks. Add these to mixture and toss well to combine.
  3. Season thighs with salt and pepper. Add to top of mixture. Roast for 15 mins on this high temp.
  4. Turn down to about 190C. Roast for a further 25 minutes, tossing around once or twice.
  5. Keep an eye so that the veggies don’t burn. Also, make sure the thighs stay skin side up to get some crips on the skin.
  6. Serve as is or with a salad.

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