Refresh
    Autumn Chicken Tray Bake

    To build a Chicken Tray Bake is rather simple but ever so satisfying. My advice would be to follow the Ingredients that are in season and available. This one is designed for the Autumn.

    Putting it all Together
    Autumn Chicken Tray Bake
    Timing
    • Preptime: 15 minutes. Assemblage.
    • Cooktime: 1 hour.
    • Servings: 2-4 portions
    Ingredients

    4 to 6 Chicken Thighs, Skin on.

    750 g to 1 kg of Désirée Potatoes, not peeled but part boiled for 10 minutes.

    2 Red Onions, peeled and cut in wedges.

    2 Bramley Apples (Cox, Granny Smith or Braeburn Apples work just as well), cut in wedges

    2 chopped Garlic Cloves.

    3 Bay Leaves fresh or dried.

    300 ml of a good Cider.

    300 ml of Chicken Stock.

    Chopped Parsley, a handful.

    Seasoning: Cracked Black Peppercorn and smoked Sea Salt. Half a tea spoon of Cinnamon and one teaspoon of smoked Paprika. Optional some grated fresh Ginger from a tea spoon to a tablespoon upon taste.

    Steps

    First pre-heat the oven to gas mark 5.

    Prepare the Potatoes by part boiling them for ten minutes. Leave the skin on Potatoes especially if using Désirée Potatoes. Their red skin gives an attractive look to the dish.

    Build up your tray:

    Drizzle or spray a little oil on the bottom. 

    Place your wedges of Red Onions with the Garlic in the bottom.

    Drain your Potatoes and put them upon the bed of Onions.

    Then place the Chicken Thighs evenly across the top.

    Add your seasoning at that point. But not the Bay Leaves.

    Put the dish in the oven for 25 minutes to 30 minutes. The aim is to have the skin of the Chicken to have a crisp look, but also for the Potatoes to cook.

    After 30 minutes, remove the tray from the oven and add your mixed wet Ingredients to it: Cider and Chicken Stock. Don't forget the Bay Leaves. Then arrange the Apple wedges.

    Place back the tray in the oven for another 25 minutes to half an hour.

    If the liquid didn't reduce in time, add a little cornflour to it to make a gravy out of it.

    Discard the Bay Leaves but serve with chopped Parsley.

    It is a comfort food dish so I will advise to serve it likewise in a large bowl like a Soup for everyone. Your aim is to have at the very least one Chicken Thigh for each person around the table if you are conscious about portions.

    Because of the Cider Gravy which is worth mopping up, I will just say that one Garlic Baguette or two will get the plates/bowls empty.

     

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