Crispy Chicken, Sundried Tomato, Olive and Fennel Traybake with Salsa Verde, Feta Oregano Smashed Potatoes and Almond Asparagus

I made this a few weeks ago when I was craving a Sunday roast but wanted something lighter and full of summery flavours. It’s super easy to make and full of flavour. It’s the type of meal you can put on platters in the middle of the table and let everyone dig in. Using chicken thighs with skin on and the bone in means you can get really lovely crispy skin without drying out the flesh which stays lovely and moist and flavoursome thanks to the bone being in. Fennel, olives, tomatoes and plenty of garlic amp up the Mediterranean flavours and with a punchy bright green salsa verde, it’s the perfect pairing. The potatoes are some of the best I’ve made. Super crispy on the outside, fluffy on the inside and with oregano, plenty of sea salt flakes, and crumbled salty feta they are the dream side dish for this spread. Some simply fried in-season asparagus spears and toasted flaked almonds add some freshness and crunch.

(Serves 4 - £2.87 per portion)

1. Boil 750g jersey royal or new potatoes in salted water for 15 minutes or until cooked through. Drain and leave to steam dry in a colander for 5 minutes.
2. Line a baking tray with parchment for the potatoes. Use a potato masher to flatten and lightly crush each potato, spacing them out well on the tray. Brush both sides of each potato with olive oil (be generous) before sprinkling over 1 tbsp oregano, some sea salt flakes and freshly ground black pepper. Roast for 35-40 minutes at 200C fan/220C until golden brown and crispy on both sides, turning over halfway through.
3. Heat a nonstick pan over a medium/high heat and fry 8 chicken thighs skin side down until the skin is golden and crispy. Fry for 2-3 minutes on the other side before removing to a plate.
4. Chop 2 fennel bulbs into wedges and add to a large roasting tray with 2 roughly chopped onions, 100g drained sundried tomatoes, 100g Kalamata olives and 4 crushed garlic cloves. Add 1 tbsp olive oil, season well and toss everything together. Roast for 15 minutes on the rack below your potatoes.
5. After 10 minutes, place the chicken thighs on top of the vegetables and add 250g cherry tomatoes along with their vines. Roast for a further 15 minutes.
6. Remove your chicken from the oven, cover the tray with foil and allow it to rest while you cook the asparagus.
7. Panfry 2 bunches asparagus spears in a little olive oil over a high heat until slightly charred (about 4-5 mins so they remain slightly crunchy). Season and add a handful of flaked almonds for the last minute or two of cooking.
8. Pile your potatoes onto a platter and top with some crumbled feta cheese, chopped parsley and more sea salt flakes.
9. Serve your chicken, drizzle over the salsa verde and serve with your asparagus on the side.