Autumn Chicken Traybake with Apples & Onions

Name: Autumn Chicken Traybake with Apples & Onions
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1 serving
Ingredients: Chicken thighs, bone-in and skin-on × 2; 180 g Potatoes; Red onion × ½; 2 cloves Garlic cloves, unpeeled; 3 sprigs Fresh thyme; 1 sprig Fresh rosemary; 2 tsp Olive oil; 3 g Salt; 0.5 g Black pepper; 2 tsp Dijon mustard; 1 tsp Honey; Apple, firm and tart-sweet × 1; 100 g Green beans, fresh or frozen

65 min · Easy · Serves 1

870 kcal per serving · 43g protein

Bone-in chicken thighs roast on one tray over potatoes and red onion, and halfway through they get a honey and Dijon brush while apple wedges and green beans go in around them. The skin comes out crisp, the apples turn soft and jammy in the chicken juices, and the potatoes soak up everything. Dinner and its sides come out of the oven together, with one tray to wash.

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Ingredients

Chicken thighs, bone-in and skin-on × 2
180 g Potatoes
Red onion × ½
2 cloves Garlic cloves, unpeeled
3 sprigs Fresh thyme
1 sprig Fresh rosemary
2 tsp Olive oil
3 g Salt
0.5 g Black pepper
2 tsp Dijon mustard
1 tsp Honey
Apple, firm and tart-sweet × 1
100 g Green beans, fresh or frozen

Method

Heat the oven and cut the potatoes

Heat the oven to 220°C (200°C fan). Cut the potatoes into 3 cm chunks with the skin on, and cut the red onion into wedges through the root so the layers hold together.
Season the vegetables on the tray

Tip the potatoes, red onion and unpeeled garlic cloves onto a large baking tray, add the olive oil, half the salt and the thyme and rosemary sprigs, and toss with your hands. Spread the vegetables out in a single layer.
Dry and season the chicken

Pat the chicken thighs very dry with kitchen paper, rub the skin with the rest of the salt and the black pepper, and sit the chicken thighs skin-side up on top of the vegetables.
Roast for 30 minutes

Roast the tray on the middle shelf for 30 minutes, until the chicken skin is turning golden and the potatoes are browning at the edges.
Mix the glaze and cut the apple

Stir the Dijon mustard and honey together in a small bowl while the chicken is in the oven. Core the apple, slice the apple into wedges about 2 cm thick, and trim the stalk ends off fresh green beans (frozen green beans go in straight from the freezer).
Add the apples, beans and glaze

Take the tray out with oven gloves, scatter the apple wedges and green beans into the gaps around the chicken, and brush the honey and mustard glaze over the chicken skin.
Roast until crisp and jammy

Roast for 15 minutes more, until the chicken skin is deep golden and crisp, the apples are soft and jammy at the edges and the green beans are tender with charred spots here and there.
Rest and serve

Rest the tray for 5 minutes, then plate the chicken thighs with the potatoes, onions, apples and green beans, and spoon the tray juices over the top.