Lemon Chicken Traybake

I was blown away by the success of my harissa chicken tray bake, so I decided to come up with another version. This lemon-flavoured chicken bake really hits the mark. The sweetness of the kūmara and maple syrup works well with the tangy lemon and mustard here. Traybakes are a gem, you’re busy for 20 minutes then you can sit back and put your feet up.  

You can marinate the chicken the day before - the chicken will take on even more flavour. Any leftovers can be eaten for lunch the next day.

Prep time: 20 minutes

Cook time: 50 minutes

Serves 6

INGREDIENTS:

• 6-8 chicken thighs, boneless and skinless
• 3 garlic cloves, crushed
• 4 tbsp maple syrup
• 3 tbsp lemon juice
• 2 tbsp Dijon mustard
• 700g kūmara, scrubbed
• 1 tbsp olive oil
• 1 lemon, sliced
• ½ cup green olives, pitted
• 200ml chicken stock
• 100ml white wine
• Salt
• Freshly ground pepper
• Handful of chopped parsley to serve

INSTRUCTIONS:

1. Place the chicken in a large bowl
2. Mix together the garlic, maple syrup, lemon juice and Dijon mustard and pour over the chicken. Cover and place the chicken in the refrigerator while you prepare the rest of the ingredients. 
3. Preheat the oven to 200C.
4. Scrub and cut the kūmara into 1cm slices and place across a large shallow roasting tin in a single layer and drizzle with the olive oil. 
5. Bake the kūmara for 20 minutes, until starting to crisp
6. Remove the kūmara from the oven, scatter the lemon slices and then place the chicken thighs on top. Spoon any remaining marinade from the bowl over the chicken. 
7. Sprinkle with the olives, pour over the stock and wine, and season with salt and pepper
8. Return to the oven and bake for 30 minutes until the chicken is golden and cooked through
9. Remove from the oven and cover with foil and leave to rest for 10-15 minutes before serving.
10.  Scatter over the chopped parsley, to serve.

RECIPE NOTES:

• Serve with steamed greens, or a leafy green salad.
• Leaving the skins on the kumara gives extra fibre, if you need to just peel any bits that you want to remove.
• You could replace the wine with extra chicken stock.
• If you’re needing an onion-less stock option then choose to use Massel Stock as this is certified low FODMAP
• Maple syrup can be substituted for honey if you don’t have a fructose intolerance