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Roast chicken thighs 
with preserved lemon and olive recipe 

Chicken tray bake 
with preserved lemon and olive recipe 
This bung-it-in-the-oven tray bake is simple but packs a moreish, herby punch  Credit: Steven Joyce

The chicken, preserved lemon and olive tray bake is inspired by my favourite Moroccan tagine and is packed full of flavour. It’s simple to make, too; just bung everything into a tray, pour over a little stock spiked with fragrant saffron and warming ginger, and let the oven do all the hard work. 

Prep time: 10 minutes | Cooking time: 50 minutes 

SERVES

four 

INGREDIENTS 

  • 250ml warm 
chicken stock
  •  juice of 1 lemon
  •  a pinch of saffron
  • 1½ tsp ground cumin
  •  1 tsp ground ginger
  • 8 chicken thighs (about 1kg), skin on and bone in
  •  600g new potatoes, halved, and larger ones quartered
  • 2 onions, peeled and quartered
  • 100g pitted green olives
  • 3 garlic cloves, crushed
  • 2 preserved lemons, deseeded, skin and flesh finely chopped
  • 2 tbsp olive oil
  •  a handful of coriander leaves, to serve

METHOD 

  1. Preheat the oven to 220C/
200C fan/gas mark 7.
  2. Pour the stock into 
a heatproof jug and add the lemon juice, saffron, cumin and ginger. Whisk together and leave for 
a few minutes to infuse.
  3. Meanwhile, place the chicken in a large roasting tray with the potatoes, onions and olives. Scatter over the garlic, preserved lemon, olive oil, and a good pinch of salt and pepper. Toss together so that everything gets completely coated and arrange the chicken thighs skin-side up.
  4. Pour the stock into the tray and roast for 45-50 minutes, or until the chicken is cooked through and golden and the potatoes are tender. Scatter over the coriander and serve immediately.