Chicken and apricot traybake

Other recipes | Special meals and treats.

Not tried yet. Adapted from recipe in "Weekend magazine" from Waitrose, Issue 764, 2nd October 2025.

Chicken, tomato and apricot traybake with golden potatoes

Ingredients

Traybake

• 4 cloves garlic, smashed with skin on.
• 4 chicken thighs or 2 whole legs with skins.
• 400g can of chopped tomatoes.
• 7.5ml Ras el Hanout.
• 30 ml olive oil.
• 60g dried apricots.
• 6g parsley chopped.

Potatoes

• 300g Maris piper potatoes, peeled and cut into bite sized chunks.
• 30ml vegetable oil.

Directions

1. Toss potato chunks in the vegetable oil with some seaonsing.
2. Warm fan oven to 200°C.
3. Peel garlic and place into two slits cut into each of the chicken thighs.
4. Mix the Ras el Hanout into the tomatoes.
5. Heat the olive oil and brown the chicken pieces.
6. Toss in the apricots and pour over the tomato and herb mix.
7. Place in top shelf of oven for 15 minutes with the potatoes cooking on the bottom shelf.
8. Flip the chicken, return to oven for 15 minutes.
9. Increase the oven temperature to 220°C for the last 10 minutes.

Serve with a sprinkling of parsley, and some green salad.

Other recipes | Special meals and treats.