Bacofoil teams up with Masterchef favourite to create a sticjy traybake recipe

This easy traybake is simple yet packed full of flavour, making it the perfect mid-week meal for the whole family. Cooking on the unique BacoLift® surface of Bacofoil® The Non-Stick Kitchen Foil will ensure that the sticky chicken thighs and potatoes lift straight off the foil, keeping the food looking just like it should. The non-stick foil will also save on the washing up, as it stops any juices seeping out on to the tray. Serve with fresh chopped parsley and your choice of vegetables for a delicious and hassle-free family dinner.

 Serves: 4

Preparation Time: Approx. 15 minutes

Cooking Time: Approx. 45-50 minutes

What You’ll Need:

  • Bacofoil® The Non-Stick Kitchen Foil
    2 banana shallots
  • 400g cooked Charlotte potatoes
  • 1 tbsp olive oil
  • 8 chicken thighs skin on
  • Juice of 2 lemons
  • 2 cloves garlic finely chopped
  • 3 tbsp honey
  • 1 tbsp grain mustard
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • A few sprigs of fresh thyme
  • 2 tbsp roughly chopped flat leaf parsley

What To Do:

  • Heat your oven to 200oC/Gas 6/fan180oC. Line a roasting tin with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the chicken won’t stick to the foil)
  • Slice the shallots and cut the potatoes in half. Scatter in the base of the foil-lined ovenproof dish and drizzle the ingredients with the oil
  • To make the marinade, mix the lemon juice with the garlic, honey and mustard in a large bowl
  • Add the chicken to the bowl and coat with the marinade. Sit the chicken thighs on top of the shallots and potatoes
  • Season with salt and pepper and scatter over the sprigs of thyme
  • Bake in the oven for 45-50 minutes until the chicken is cooked through and the skin is crispy and sticky
  • Just before serving, sprinkle with the chopped parsley

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