This delicious Nigella Chicken Pea Traybake is a quick and easy one-pan meal that’s perfect for busy weeknights. Packed with tender chicken, sweet peas, and caramelized leeks, it’s both nutritious and full of flavor. With a little flexibility in ingredients, you can make this dish your own, while the crispy chicken skin is the star feature!
Ingredients Needed:
- 900 grams frozen petits pois
- 400 grams trimmed leeks (cut into approx. 3cm/ 1 inch slices)
- 2 fat cloves garlic (peeled and minced)
- 4 x 15ml tablespoons dry white vermouth or wine
- 2 x 15ml tablespoons regular olive oil (plus more for drizzling)
- 2 teaspoons Maldon sea salt flakes (plus more for sprinkling)
- 1 small bunch fresh dill (torn into pieces)
- 8 chicken thighs with skin on and bone in
How To Make Chicken Pea Traybake Recipe?
- Preheat the oven: to 200°C / 180°C Fan / 400°F. In a large roasting tin, add the frozen peas, leeks, garlic, vermouth, 2 tablespoons olive oil, 2 teaspoons sea salt flakes, and most of the dill. Mix everything well, breaking up any large clumps of peas.
- Add chicken thighs: to the pan, skin-side up. Drizzle with a little more olive oil and sprinkle with extra sea salt flakes.
- Roast in the oven: for 45 minutes. After this, stir the peas gently, submerging any that have dried out, but leave the leeks alone so they can caramelize. Return to the oven for another 30 minutes, until the peas and leeks are soft, and the chicken is cooked through, with golden, crispy skin.
- Serve: by tearing the remaining dill fronds and scattering them over the top. This dish pairs wonderfully with simply steamed new potatoes to soak up the delicious juices.
Recipe Tips:
- Use fresh chicken thighs: For crispy skin and juicy meat, choose chicken thighs with skin and bone in.
- Don’t overcrowd the pan: Make sure there’s enough room in the pan for the peas and leeks to cook and caramelize well.
- Check the peas during cooking: If the peas start to dry out, stir them gently to keep them moist.
- Season well: Sprinkle enough sea salt on the chicken to make its skin crispy and tasty.
- Wear gloves for frozen peas: Handling frozen peas can be cold, so wearing gloves makes it easier and more comfortable.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Chicken Pea Traybake cool down to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Once cooled, put the traybake in an airtight container or freezer bag. It will last in the freezer for up to 3 months.
- On the Stove: Heat the leftovers in a pan on medium heat for 5–7 minutes, stirring occasionally, until hot. Add a little water if needed.
Nutrition Facts:
- Calories: 520 kcal
- Total Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 105mg
- Sodium: 600mg
- Potassium: 610mg
- Total Carbohydrate: 22g
- Dietary Fiber: 7g
- Sugars: 8g
- Protein: 41g
Try More Nigella Lawson Recipes:
- Nigella Chicken And Bean Casserole Recipe
- Nigella Chicken And Bean Casserole Recipe
- Nigella Chicken Puttanesca Recipe
Nigella Chicken Pea Traybake Recipe
Description
This delicious Nigella Chicken Pea Traybake is a quick and easy one-pan meal that’s perfect for busy weeknights. Packed with tender chicken, sweet peas, and caramelized leeks, it’s both nutritious and full of flavor. With a little flexibility in ingredients, you can make this dish your own, while the crispy chicken skin is the star feature!
Ingredients
Instructions
- Preheat the oven: to 200°C / 180°C Fan / 400°F. In a large roasting tin, add the frozen peas, leeks, garlic, vermouth, 2 tablespoons olive oil, 2 teaspoons sea salt flakes, and most of the dill. Mix everything well, breaking up any large clumps of peas.
- Add chicken thighs: to the pan, skin-side up. Drizzle with a little more olive oil and sprinkle with extra sea salt flakes.
- Roast in the oven: for 45 minutes. After this, stir the peas gently, submerging any that have dried out, but leave the leeks alone so they can caramelize. Return to the oven for another 30 minutes, until the peas and leeks are soft, and the chicken is cooked through, with golden, crispy skin.
- Serve: by tearing the remaining dill fronds and scattering them over the top. This dish pairs wonderfully with simply steamed new potatoes to soak up the delicious juices.
Notes
- Use fresh chicken thighs: For crispy skin and juicy meat, choose chicken thighs with skin and bone in.
- Don’t overcrowd the pan: Make sure there’s enough room in the pan for the peas and leeks to cook and caramelize well.
- Check the peas during cooking: If the peas start to dry out, stir them gently to keep them moist.
- Season well: Sprinkle enough sea salt on the chicken to make its skin crispy and tasty.
- Wear gloves for frozen peas: Handling frozen peas can be cold, so wearing gloves makes it easier and more comfortable.
Nigella Chicken Pea Traybake Recipe