Chicken and Pea Traybake
by Nigella. Featured in AT MY TABLEIntroduction
I thought I had exhausted the culinary possibilities of a pack of frozen peas, but my friend, and excellent cook, Alex Andreou, led me by the hand — it does take a leap of faith — to his method of using them, still frozen, as the first layer of a traybake. It’s a life-changer. The peas become soft and sweet in the heat — duller in colour, but so much more vibrant in flavour — and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top.
What’s key here is the size of the roasting tin. I wouldn’t go any smaller — measuring from inside rim to inside rim — than about 38 x 28cm / 15 x 11inches (a little larger is fine) as there needs to be space around the chicken thighs for the magic to happen.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I thought I had exhausted the culinary possibilities of a pack of frozen peas, but my friend, and excellent cook, Alex Andreou, led me by the hand — it does take a leap of faith — to his method of using them, still frozen, as the first layer of a traybake. It’s a life-changer. The peas become soft and sweet in the heat — duller in colour, but so much more vibrant in flavour — and the steam they produce as they bake makes the chicken beautifully tender, its skin crackly and crisp on top.
What’s key here is the size of the roasting tin. I wouldn’t go any smaller — measuring from inside rim to inside rim — than about 38 x 28cm / 15 x 11inches (a little larger is fine) as there needs to be space around the chicken thighs for the magic to happen.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 900 grams frozen petits pois
- 400 grams trimmed leeks (cut into approx. 3cm/ 1 inch slices)
- 2 fat cloves garlic (peeled and minced)
- 4 x 15ml tablespoons dry white vermouth or wine
- 2 x 15ml tablespoons regular olive oil (plus more for drizzling)
- 2 teaspoons Maldon sea salt flakes (plus more for sprinkling)
- 1 small bunch fresh dill (torn into pieces)
- 8 chicken thighs with skin on and bone in
- 7 cups frozen petits pois
- 4 -5 medium-large trimmed leeks (cut into approx. 3cm/ 1 inch slices)
- 2 fat cloves garlic (peeled and minced)
- ¼ cup dry white vermouth or wine
- 2 tablespoons regular olive oil (plus more for drizzling)
- 2 teaspoons kosher salt (plus more for sprinkling)
- 1 small bunch fresh dill (torn into pieces)
- 8 chicken thighs with skin on and bone in
Method
- Preheat the oven to 200°C/180°C Fan/400°F and clatter the frozen peas into a large roasting tin, followed by the leeks, garlic, vermouth, 2 tablespoons of oil, 2 teaspoons of sea salt flakes and most of the dill. Turn everything together in the pan — breaking up any large clumps of the frozen peas — until well mixed. I advise you to wear CSI gloves for this, just to stop you getting frostbite, though you still will feel the cold.
- Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of sea salt flakes, before roasting in the oven for 45 minutes. Remove from the oven, give the peas a small stir or tamp down, so that the few that are sitting on the surface and drying out a little are submerged in the liquid. Don’t do the same to the leeks, however, as the bits that are peeking out will become desirably caramelised in the heat. Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp.
- Tear off the remaining dill fronds, and scatter over the top on serving, perhaps with some simply steamed new potatoes to soak up the pea and chicken juices.
- Preheat the oven to 200°C/180°C Fan/400°F and clatter the frozen peas into a large roasting tin, followed by the leeks, garlic, vermouth, 2 tablespoons of oil, 2 teaspoons of sea salt flakes and most of the dill. Turn everything together in the pan — breaking up any large clumps of the frozen peas — until well mixed. I advise you to wear CSI gloves for this, just to stop you getting frostbite, though you still will feel the cold.
- Arrange the chicken thighs, skin-side up, on top, then drizzle them with a little olive oil and give them a good sprinkling of sea salt flakes, before roasting in the oven for 45 minutes. Remove from the oven, give the peas a small stir or tamp down, so that the few that are sitting on the surface and drying out a little are submerged in the liquid. Don’t do the same to the leeks, however, as the bits that are peeking out will become desirably caramelised in the heat. Put back in the oven for a further 30 minutes, by which time the peas and leeks will be soft, and the chicken tender and cooked through, its skin golden and crisp.
- Tear off the remaining dill fronds, and scatter over the top on serving, perhaps with some simply steamed new potatoes to soak up the pea and chicken juices.
Additional Information
MAKE AHEAD / STORE:
Refrigerate leftovers, within 2 hour of cooking, in an airtight container for up to 3 days. Reheat in a saucepan or microwave until piping hot all the way through.
If you prefer, you can use light chicken stock in place of the vermouth or wine.
MAKE AHEAD / STORE:
Refrigerate leftovers, within 2 hour of cooking, in an airtight container for up to 3 days. Reheat in a saucepan or microwave until piping hot all the way through.
If you prefer, you can use light chicken stock in place of the vermouth or wine.
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Show more commentsA wonderful recipe! I love the mix of vegetarian green peas with the meaty chicken. Thanks!
Delicious. The chicken was so moist! If making again I would use a more assertive herb than dill: tarragon, perhaps.
Another winner, Nigella! I was slightly sceptical, but the peas and leeks were magical. Provençal herbs worked perfectly for me. I used stock but would switch to wine or vermouth next time for an extra hit of flavor. Didn't serve anything with it, so no chance of feeling over full. Perfect!
This is such a wonderful recipe, some of my peas did burn, but the ones that didn't were so tasty!! Next time I think il cook the chicken on its own for a bit, then add peas and leeks in. I didn't have vermouth, so just used some white wine, nothing fancy, still lovely . Thank you Nigella, queen of the frozen pea !!
So easy, tastes fabulous and very comforting.I have been using this recipe as a simple go to recipe for the past year. I sometimes add pancetta which may make the dish too salty for some tastes. I have found it does not reheat well. The crispy skin becomes soggy, but the peas and leeks are very tasty. The first day is better, but still ok on the second day.
I love this recipe. I've taken to adding a few sliced crimini mushrooms, as well as mixing all vegetables together in a large mixing bowl, then transferring to the pan. Always good.
Make this over and over add some small potatoes cut in half simple meal in one pan winner all round
I'm a beginner cook, but can always trust Nigella. Made this tonight and it was fabulous. I was craving tarragon, so used that in lieu of dill. Upon serving, I spritzed everything with lemon and more fresh tarragon. Make sure to have bread on hand to mop up the delicious schmaltz!
I have made this on many occasions-always goes down a treat. I add a little more vermouth and a splash of water to prevent the peas from drying out. Serve with creamy mash potatoes. Mmmmm!
Have just made this after seeing Nigella cook it. Wow what can I say such a tasty and simple dish to cook and so much flavour. This will definitely be a weekly meal in our house.
Fab meal, super healthy and less than 5 mins prep. It’s a winner in our house and about to be a regular mid week meal. Thank you Nigella!
Substituted tarragon for dill - lovely.