Guest Recipe: Chicken Rhubarb and Potato Traybake with Lemon and Cocktail Onions

The Opies family have been in the business of flavour-making since 1880. As a family-owned and operated company based in Sittingbourne, Kent, they take great pride in our heritage and the tradition of delivering exceptional ingredients to our valued customers. 

They have kindly shared this amazing recipe with us which we saw featured in the Suffolk Magazine and you can find it on their website here.

Chicken Rhubarb and Potato Traybake with Lemon and Cocktail Onions

This recipe is super easy with the preparation time only 10 minutes!

Serves: 2 - 4 people

Cooking time: 1hr

Ingredients

·         4 chicken thighs/ legs

·         500g small new potatoes (halve larger ones)

·         3-4 stalks of rhubarb

·         8 Sliced Lemon Slices -Opies

·         6 cloves of garlic

·         2 tbsp Mini Silverskin Onions - Opies

·         1 tbsp Cocktail Onion brine

·         A few sprigs of rosemary

·         2 tbsp olive oil

Method

1. Heat oven to 200c and place the potatoes in a roasting tray.

2. Slice the rhubarb into thin slices, scatter over the potatoes and nestle in the chicken pieces and garlic bulbs.

3. Place two lemon slices on each piece of chicken and scatter over the cocktail onions.

4. Drizzle over the olive oil and rosemary and season really well with salt and pepper.

5. Roast for an hour, basting the chicken with the oil half way through.

6. Once the potatoes are golden and the chicken is nice and crispy, remove from the oven.

7. Serve straight from the tray with a handful of salad leaves.