This super-simple saucy traybake is guaranteed to make regular appearances on your menu plan throughout the autumn season.
Ingredients (serves 4)
2 red onions, peeled and cut into wedges
4 Bramley apples, cored and chopped into quarters
4 cloves of garlic, peeled and crushed
6 tbsp olive oil
4-6 sprigs of fresh thyme
8 skin-on, bone-in chicken thighs
175ml dry cider
The juice from 1 lemon
2 tbsp Dijon mustard
100ml double cream
To serve: mashed or jacket potatoes; seasonal green vegetables
Method
Preheat the oven to 180c/gas mark 5. Toss the onions, apples, garlic and 4 tbsp of the olive oil together in a large roasting tin and scatter the thyme sprigs across the top. Place the chicken (skin-side up) on top of the vegetables, drizzle with the remaining olive oil, season well and roast for 35-40 minutes.
Remove the tray from the oven and turn the heat up to 240c/gas mark 9. Baste the roasted vegetables with the chicken juices then pour the cider around the chicken. Slide the tray back into the oven and roast for another 10-15 minutes or until the chicken skin is crisp and golden and the juices run clear when pierced with the tip of a sharp knife.
Remove the chicken from the tin, transfer to a warm plate and cover loosely with foil. Stir the mustard, cream and lemon juice into the tray juices and return the tray to the oven for another 5 minutes.
Serve immediately with mashed or jacket potatoes and plenty of steamed green vegetables.
