A good traybake solves everything. This one stars crispy chicken thighs, soft shallots, saucy paprika chickpeas and a sharp French-style carrot salad that properly earns its place.
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Serves
4
Shallots
Garlic
Chickpea
Chicken Stock
Fresh Thyme
Skin-On Chicken Thighs
Paprika
Wholegrain Mustard
Carrots
Fresh Parsley
Lemons
Olive Oil
Serves
4
Shallots
Garlic
Chickpea
Chicken Stock
Fresh Thyme
Skin-On Chicken Thighs
Paprika
Wholegrain Mustard
Carrots
Fresh Parsley
Lemons
Olive Oil
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Step 1.
Heat the oven to 200°C. Peel and quarter the shallots and halve the garlic bulb through the middle.
Step 2.
Drain the chickpeas and tip into a large baking tray along with the chicken stock, thyme, garlic bulb halves and shallots.
Step 3.
In a bowl, mix a drizzle of olive oil with the paprika, half the mustard, and the chicken thighs. Season well with salt and black pepper, then rub everything together. Lay the thighs skin side up on top of the chickpeas.Slide into the oven and roast for 30–40 mins until the chicken is golden and cooked through.
Step 4.
Meanwhile, coarsely grate or julienne the carrots. Finely chop two-thirds of the parsley. Add both to a bowl with the remaining mustard, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and black pepper. Mix well, then adjust with more lemon if you like it punchy.
Step 5.
To serve, spoon the saucy chickpeas and shallots into bowls. Top with the roast chicken thighs and a generous handful of the carottes râpées salad. Finish with the remaining parsley.
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