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Method
- 1.Use a fork to mash together your herb butter until smooth and combine with your chicken thighs, ensuring the butter is evenly distributed. Place to one side.
- 2.Add your tray bake ingredients to the largest tray you've got with a drizzle over a little olive oil and a good pinch of salt and pepper. Evenly place chicken thighs (skin side up) and pigs in blankets on top. Place in the oven at 210°C for 30 mins.
- 3.Take tray out the oven, flip the pigs in blankets and baste the chicken. Pop back in the oven for another 20 mins or until the chicken is crispy and piping hot throughout.
- 4.If there's excess juice in the pan and the veg is soft? Take the meat off, pour the juices into a bowl to save for the gravy and place the veg back under the grill to crisp up. If the veg is perfectly caramelised and there's not too much juice in the pan. Take everything out and proceed to making the gravy.
- 5.Make the Homemade Gravy - Place the tray over low-medium heat on the stove and stir in your flour to form a paste. Gradually pour in your stock (and leftover juices if you removed them earlier) until thickened. Season to taste.
Ingredients
- 1kg, 6-8 Chicken Thighs (bone in skin on)
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp fresh sage
- 1 tsp fresh thyme
- 1 fresh rosemary
- 1 clove of garlic, minced
- 1 tsp salt
- 1/4 tsp nutmeg
- Salt & black pepper
- Dash of lemon juice, honey, zest of clementine (optional)
- 1 tbsp plain flour
- 500ml chicken stock
For The Trimmings
- 10-12 pigs in blankets
- 8 brussel sprouts or 1 leek, trimmed & halved
- 2-4 carrots, peeled & quartered
- 2-4 parsnips, peeled & quartered
- 2 large potatoes, diced into chunks
- 2 medium onions, peeled & quartered
- 3 cloves of garlic
- Fresh rosemary (couple of sprigs)
