Monday, April 15, 2024

Recipe: Early Summer season Rooster Tray Bake


Nothing says ‘straightforward entertaining’ like a one-tray bake. And when it incorporates seasonal substances, all the higher! We love baking asparagus, because it provides a completely totally different flavour to serving it steamed.

Additionally, this dish is definitely made-vegan by swapping the hen thighs for a drained jar of Daring Bean White Beans after the potatoes have cooked for 20 minutes. 

This is the best way to make Early Summer season Rooster Tray Bake

Serves 4 or 2 with leftovers 
Prep time: 45 minutes 
Gluten free, dairy free

Vegan swap: drain a jar of Daring Bean White Beans after the potatoes have cooked for 20 minutes

Elements for our Early Summer season Rooster Tray Bake

  • 8 hen thighs, pores and skin on (bone in or out, as much as you) 
  • 800 g jersey royal potatoes, halved relying on measurement
  • 3 tablespoons further virgin olive oil
  • 350 g radishes, some halved, some left complete
  • 250 g asparagus 
  • A handful of oregano sprigs
  • A small handful of basil leaves 
  • Salt + freshly floor black pepper 

Wish to make it a meal? See our recipe for the Heritage Tomato Salad right here

Technique

  1. Preheat the oven to 200°C. 
  2. Toss the hen thighs and jersey royals in 2 tablespoons of additional virgin olive oil on a big baking tray and season properly. Roast for 20 minutes. 
  3. After 20 minutes, add the radishes and return to the oven for an additional 10 minutes. 
  4. After 10 minutes, add the asparagus and oregano and cook dinner for an additional 7-8 minutes. The hen, potatoes and radishes ought to be roasted and golden and the asparagus ought to be tender. 
  5. Whereas the hen tray bake is cooking, combine the shallot with the purple wine vinegar and remaining olive oil and put aside. 
  6. Roughly slice the tomatoes so that you get a number of totally different styles and sizes. Season with salt to attract out the flavour. 
  7. While you’re able to eat, garnish the hen tray bake with basil leaves. Pour the shallot dressing over the tomatoes and scatter over the parsley. Season properly and revel in.

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