Roast chicken & date traybake

Name: Roast chicken & date traybake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 200 g medjool dates; 4 echalion shallots, peeled; 4 clove/s garlic, unpeeled and bashed; 8 chicken thighs, bone in and skin on; 1 tsp smoked paprika; 3 tbsp olive oil; 1 lemon, finely sliced; 15 g pack oregano, leaves picked; 200 ml white wine

A one-tray supper from Georgina Hayden that is wonderfully low-effort. Toss together the chicken and paprika in advance for extra flavour.

5 out of 5 stars(6) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare15 mins
Cook55 mins
Total time1 hr 10 mins

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200g medjool dates
4 echalion shallots, peeled
4 clove/s garlic, unpeeled and bashed
8 chicken thighs, bone in and skin on
1 tsp smoked paprika
3 tbsp olive oil
1 lemon, finely sliced
½ x 15g pack oregano, leaves picked
200ml white wine

Preheat the oven to 190ºC, gas mark 5. Halve the dates, remove the stones, then put in a roasting tin. Cut the shallots into quarters and add to the tin with the garlic. Add the chicken thighs and paprika; season. Drizzle with the oil, then mix everything together, adding the lemon slices and oregano.
Arrange everything in one layer, with the chicken skin-side up. Pour the wine into the base of the tin, then roast for 45-55 minutes until the chicken is cooked through with golden and crisp skin, the juices run clear and no pink meat remains.