'I made Rick Stein's easy garlic chicken traybake and it was better than Mary Berry's'

dailyrecord.co.uk:

There is nothing better than tucking into a flavoursome, hearty chicken dish for dinner, however, cooking a complex dinner isn't the easiest task during the middle of the week.With this in mind, Express reporter Angela Patrone has shared her experience cooking Rick Stein's delicious garlic chicken and potato traybake which she claimed was filled with succulent chicken, tender vegetables and roasted potatoes in a garlic sauce.Here's Angela's experience which she wrote about for Express.co.uk..."Having prepped this dish in under 10 minutes and it taking 35 mounts to cook in the oven, this made for one of the tastiest traybakes - and dare I say I may have preferred it to Mary Berry’s chicken traybake."Rick includes lemons in his recipe, however, I decided to skip this ingredient and instead use a little more oil."This recipe serves six to eight people, but the ingredients can be halved to make fewer servings like what I have done."Angela said: "I started things off by preheating my oven to 200C Fan before getting on with the prep work."I added a small amount of the oil to a large frying pan and placed it over medium-high heat.

Working in two batches, I fried the chicken thighs for a few minutes until the skin had taken on a deep golden colour."While the chicken was browning, I mixed the garlic, thyme, and the rest of the olive oil in a bowl.

Add in the lemon juice now if using."I then arranged the slices of courgette, fennel and potato in a large roasting tin and poured over two-thirds of the lemon and oil mixture before tossing to coat the vegetables and seasoning with salt and pepper."For those using the full amount of ingredients, make sure not to overcrowd the roasting tin or it will not cook evenly – divide between two