BLT chicken traybake

Ingredients

• 8 skin-on, bone-in chicken thighs (a 1kg pack)
• 1½ tbsp olive oil
• 150ml reduced fat soured cream
• ½ x 25g pack chives, finely chopped
• juice of 1 small lemon
• 8 rashers smoked bacon (back or streaky)
• 1 x 180g pack on-the- vine cherry tomatoes
• 1 ciabatta roll, torn into chunky pieces
• 2 Little Gem lettuces, each cut in to 4 wedges

Step by step

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1. Preheat the oven to 240°C, fan 220°C, gas 9. Place the chicken thighs in a large roasting tin, drizzle over ½ tablespoon olive oil and season generously. Roast in the oven for 15 minutes.
2. Meanwhile mix together the soured cream, chives and lemon juice to taste. Season and set aside for later.
3. Once the chicken has had its 15 minutes, add the bacon and tomatoes to the tin and return to the oven for a further 10 minutes. Turn the grill up to its highest setting. Nestle the lettuce wedges into the tin, scatter over the torn ciabatta pieces and drizzle over the remaining oil. Pop under the grill for 3-5 minutes, or until the bacon is crisp and the chicken is cooked through.
4. Drizzle the soured cream dressing over the chicken tray bake and season with ground black pepper.

source:https://www.sainsburysmagazine.co.uk/recipes/mains/blt-chicken-traybake

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