Nothing says ‘straightforward entertaining’ like a one-tray bake. And when it incorporates seasonal elements, all the higher! We love baking asparagus, because it offers a very totally different flavour to serving it steamed.
Additionally, this dish is well made-vegan by swapping the rooster thighs for a drained jar of Daring Bean White Beans after the potatoes have cooked for 20 minutes.
Here is tips on how to make Early Summer season Hen 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 Hen Tray Bake
- 8 rooster thighs, pores and skin on (bone in or out, as much as you)
- 800 g jersey royal potatoes, halved relying on measurement
- 3 tablespoons additional 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
- Preheat the oven to 200°C.
- Toss the rooster thighs and jersey royals in 2 tablespoons of additional virgin olive oil on a big baking tray and season properly. Roast for 20 minutes.
- After 20 minutes, add the radishes and return to the oven for an extra 10 minutes.
- After 10 minutes, add the asparagus and oregano and prepare dinner for an extra 7-8 minutes. The rooster, potatoes and radishes must be roasted and golden and the asparagus must be tender.
- Whereas the rooster tray bake is cooking, combine the shallot with the pink wine vinegar and remaining olive oil and put aside.
- Roughly slice the tomatoes so that you get a lot of totally different sizes and styles. Season with salt to attract out the flavour.
- Whenever you’re able to eat, garnish the rooster tray bake with basil leaves. Pour the shallot dressing over the tomatoes and scatter over the parsley. Season properly and revel in.
