This chicken tray bake warms you like the Mediterranean sun. Want to take a vacation from sweating over the stove top? Look no further. These surprisingly complex flavours come together with zero effort, the marinade caramelises the chicken and infuses the potatoes in the oven on one tray and all you have to do is sit back and let it happen. Flaked almonds give an amazing contrast of texture and add the final pizzazz to this stunningly simple meal.



For the Tray:
3 red onions, sliced (approx. 600g)
2 tbsp of olive oil
8 chicken thighs
500g of new potatoes
5 sprigs of fresh thyme
5 tbsp of flaked almonds

Black Olive Tapenade and Orange Marmalade:
100ml of vegetable stock
2 oranges, zested, plus 100ml of juice
4 garlic cloves, minced
3 tbsp of olive tapenade
1 tbsp of honey
1 tsp thyme leaves
1 tsp harissa
salt, to taste


1. Preheat the oven to 200°C/gas mark 6
2. Mix all the marinade ingredients together in a bowl
3. Spread the onions out in a deep roasting tray and drizzle with olive oil
4. Place the chicken thighs on top of the onions, skin-side up. Arrange the new potatoes between the thighs, top with thyme sprigs and pour over the marinade. Turn the chicken thighs several times to ensure that they are fully coated with the marinade. Bake in the oven for 45 minutes
5. Remove the tray from the oven and scatter with the flaked almonds
6. Return to the oven for a further 10–15 minutes, until the chicken is cooked through and golden and the almonds are nicely toasted. Serve immediately