Tuesday, August 23, 2022
HomeOrganic FoodRecipe: Early Summer time Hen Tray Bake

Recipe: Early Summer time Hen Tray Bake

Nothing says ‘straightforward entertaining’ like a one-tray bake. And when it incorporates seasonal components, all the higher! We love baking asparagus, because it provides a completely completely different flavour to serving it steamed.

Additionally, this dish is well made-vegan by swapping the hen thighs for a drained jar of Daring Bean White Beans after the potatoes have cooked for 20 minutes. 

Here is make Early Summer time Hen Tray Bake

Serves 4 or 2 with leftovers 
Prep time: 45 minutes 
Gluten free, dairy free

Vegan swap: drain a jar of Daring Bean White Beans after the potatoes have cooked for 20 minutes

Substances for our Early Summer time Hen Tray Bake

  • 8 hen thighs, pores and skin on (bone in or out, as much as you) 
  • 800 g jersey royal potatoes, halved relying on measurement
  • 3 tablespoons additional virgin olive oil
  • 350 g radishes, some halved, some left complete
  • 250 g asparagus 
  • A handful of oregano sprigs
  • A small handful of basil leaves 
  • Salt + freshly floor black pepper 

Need to make it a meal? See our recipe for the Heritage Tomato Salad right here


  1. Preheat the oven to 200°C. 
  2. Toss the hen thighs and jersey royals in 2 tablespoons of additional virgin olive oil on a big baking tray and season properly. Roast for 20 minutes. 
  3. After 20 minutes, add the radishes and return to the oven for an extra 10 minutes. 
  4. After 10 minutes, add the asparagus and oregano and prepare dinner for an extra 7-8 minutes. The hen, potatoes and radishes ought to be roasted and golden and the asparagus ought to be tender. 
  5. Whereas the hen tray bake is cooking, combine the shallot with the pink wine vinegar and remaining olive oil and put aside. 
  6. Roughly slice the tomatoes so that you get plenty of completely different styles and sizes. Season with salt to attract out the flavour. 
  7. If you’re able to eat, garnish the hen tray bake with basil leaves. Pour the shallot dressing over the tomatoes and scatter over the parsley. Season properly and luxuriate in.


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