CHICKEN and PEA TRAY BAKE
Servings
4
Servings
4
Ingredients
Instructions
  1. Spread peas, leeks, garlic, vermouth, salt oil and most of the dill in a large roasting dish
  2. Arrange chicken thighs on top, drizzled with a little oil and a sprinkling of salt flakes
  3. Roast at 200 C for 45 minutes.
  4. Give the peas a gentle stir to submerge and return to oven for a further 30 minutes.
  5. Scatter with remaining dill and serve with new potatoes.