Recipe: Lemon, Garlic and Herb Chicken Thigh Tray Bake

This tray bake is simple, tasty and ready in an hour and needs very little prep, hooray! Using chicken thighs gives crispy and moist meat and the juices released from the skin is just perfect for roasting those potatoes in. The lemon, garlic and herb flavour combination used gives this dish a real freshness about it.

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You will need:

  • 5/6 Chicken Thighs
  • 4/5 Potatoes
  • 2 Carrots
  • Baby Courgettes (5/6), halved lengthways
  • 6 Cloves of Garlic
  • 2 Lemons
  • 1 tablespoon dried Herbs de Provence
  • 1 Chicken Stock cube
  • Salt and Pepper to Season

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Method:

  1. Preheat oven to 190 degrees Celsius.
  2. Dice potatoes and chop carrots and place in a large baking tray with a glug of olive oil
  3. Chop half of the garlic cloves and crush the other half using the back of the knife and a strong firm push down.
  4. Score the skin of the chicken thighs so the flavours sink in well and place skin side up on top of the veg.
  5. Squeeze over the juice of the lemon and add the rest of the lemon to the tray, sprinkle over the garlic, chicken stock cube, herbs and season with salt and pepper.
  6. Mix well to ensure the seasoning is mingling well with all the meat and veg and roast for 20 mins.
  7. Remove the tray from the oven and give it a shake, turn over the chicken thighs so the skin side is down and return to the warmth of the oven roast for a further 20 mins.
  8. Take out the oven and turn over the chicken so that it is skin side up again and add the courgettes to the tray, give the tray another good shake. Turn up the oven to 220 degrees Celsius and roast for a final 20 mins until the chicken and veg is golden and crispy. Serve and enjoy!
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Eating Out: Kebab night at Ego

If you would have asked me 12 months ago I would have told you that this place was my favourite spot to eat out, but after a couple of disappointments at steak night our eating out here has some what been lacking lately. But after seeing this offer for kebab night we decided to give it another try and last Thursday was the date.

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The setting for this restaurant is beautiful yet relaxed and in a great location, on Surrey Street right near the crucible theatre in Sheffield city centre and a 2 minutes wander from the peace gardens. Ego serves Mediterranean food well with a Modern feel with dishes you would typically see in Spain, Greece and beyond. Having previously had the chicken kebabs off the a la carte menu on previous visits this set my expectations high for the kebab night I was about to partake in.

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What we ate: 

Off the kebab menu we went for the Jerk Pork and the Piri Piri Chicken and each of skin on fries and sweet potato fries. The kebabs came with tortillas, Tzatziki, Salsa (hot) and salad. The kebabs came and were full of flavour, my choice was the Jerk Pork which was spicy and cooked well, the only criticisms that I had the seasoning could have been a little sweeter and the pork better trimmed as I came across a couple of bits of gristle. I had major food envy of the Piri Piri chicken kebab the boy had ordered, the chicken was spiced well and had good heat level and cooked very well. The fries were good and the sweet potato fries were very good, I could have eaten soo much more of them.

We opted out on dessert at the restaurant and had a sneaky fudge sundae from maccy d’s on the way home.

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After this experience Ego has won back my heart and I’ll definitely be back to give the Tapas night a try and to sample more of the a la carte menu. A great night! The only downside I’d if you were expecting this offer to be cheap, once sides and drinks had been added to the £10 kebabs the bill came to almost £40.

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