Recipe: Early Summer time Hen Tray Bake

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

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

Here is methods to 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

Elements for our Early Summer time Hen Tray Bake

  • 8 rooster thighs, pores and skin on (bone in or out, as much as you) 
  • 800 g jersey royal potatoes, halved relying on measurement
  • 3 tablespoons further 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 rooster thighs and jersey royals in 2 tablespoons of additional virgin olive oil on a big baking tray and season nicely. Roast for 20 minutes. 
  3. After 20 minutes, add the radishes and return to the oven for an additional 10 minutes. 
  4. After 10 minutes, add the asparagus and oregano and cook dinner for an additional 7-8 minutes. The rooster, potatoes and radishes needs to be roasted and golden and the asparagus needs to be tender. 
  5. Whereas the rooster tray bake is cooking, combine the shallot with the crimson wine vinegar and remaining olive oil and put aside. 
  6. Roughly slice the tomatoes so that you get numerous completely different sizes and styles. Season with salt to attract out the flavour. 
  7. If you’re able to eat, garnish the rooster tray bake with basil leaves. Pour the shallot dressing over the tomatoes and scatter over the parsley. Season nicely and luxuriate in.