Lemon chicken & herb stuffing traybake (Serves 4 )
From tangy glazed salmon to a comforting chicken traybake and this deliciously zingy polenta cake, use citrus fruits to put some sunshine on your plate
4 medium potatoes
8 chicken drumsticks (or thighs)
1tbsp olive oil
Salt and freshly ground black pepper
25g (1oz) butter
1 onion, diced
150g (5½oz) day-old sliced bread
40g (1½oz) parsley, stems removed
1 chicken stock cube
250g (9oz) frozen peas
Heat the oven to 180°C/fan 160°C/gas 4 and bring a large pan of lightly salted water to the boil. Peel the potatoes and cut into large chunks. Boil in the pan for 5 minutes, until just tender.
Drain then place in a roasting tin. Add the chicken, drizzle with olive oil and season.
Roast for 30 minutes, turning after 15 minutes.
Meanwhile, grate the lemon zest and cut the lemons into wedges.
Melt the butter in a pan and fry the onion over a low heat for 5 minutes, until transparent.
Cut the bread into cubes, discarding the crusts, and put in a food processor with the parsley and zest.
Whizz until it forms fine crumbs, then add the onion, the butter it’s been fried in and the egg, and season.
Shape into 8 balls.
Take the tin out of the oven, add the stuffing balls and lemon wedges, and return to the oven for 15-20 minutes.
Dissolve the stock cube in 300ml boiling water and add to the tray, with the peas.
Roast for 5 minutes until the chicken is golden and everything is cooked.