TRAY bien

All-in-one tray bakes, packed with flavour

- ROSE FOOKS

Creamy tarragon chicken

We love a tray bake for an easy midweek dinner. The mustard adds a piquancy that cuts through the creamy sauce to perfection.

SERVES 4

PREP 10 mins COOK 50 mins

• 1 leek, sliced into 2cm half-moons

• 1tbsp olive oil

• 4 skin-on, bone-in, free-range chicken thighs

• 1tbsp wholegrain mustard

• 400g tin cannellini beans (and the liquid)

• 1tbsp freshly chopped tarragon, plus extra to garnish

• 240g frozen spinach

• 100g crème fraiche

1 Heat the oven to 200C Fan/ Gas 7. Toss the leek in a roasting tray with the oil. Prick the chicken thighs a few times with a sharp knife, season and arrange on top. Roast for 30 mins until the chicken is golden and the skin is starting to crisp.

2 Brush the mustard on to the 2 chicken and baste with any juices from the pan.

3 Add the beans and all the liquid from the tin, the tarragon and spinach to the tray. Return to the oven for 10-15 mins or until the chicken is tender.