It’s been a bit because the traybake crossed the Atlantic from Britain, the place a bunch of cooking personalities popularized a method that mixes massive taste and weeknight comfort onto one pan.
However for the uninitiated, meat and greens are positioned on a baking sheet together with some seasonings, then go into the oven collectively. The hen is flavored because it cooks, and with the fitting reduce of meat and the fitting greens, all of them are performed on the identical time. Dinner is served!
For this recipe from our e-book “COOKish,” which limits recipes to simply six elements with out sacrificing taste, we go for bone-in, skin-on hen components, that are exhausting to overcook. Tender, silky, evenly charred scallions function an accompaniment to spice-crusted hen, and assist to taste a fast pan sauce. We roast lemon halves with the hen, which brings out their sweetness, then squeeze them onto the pan to combine with the juices and scallions.
A sprinkle of contemporary herbs on the finish retains the dish brilliant and energetic. Tarragon performs up the licorice notes of the fennel seed; cilantro brings out the coriander. Serve it with a grain or rice pilaf, crusty bread or over polenta.
Fennel-Crusted Rooster and Scallion Traybake
Begin to end: 50 minutes (quarter-hour energetic)
2 teaspoons fennel seeds, crushed
1½ teaspoons floor coriander
Kosher salt and floor black pepper
3 kilos bone-in, skin-on hen breasts or thighs
1 bunch scallions, reduce into 1½-inch items
1 lemon, halved
Further-virgin olive oil, for drizzling
Chopped contemporary tarragon OR contemporary cilantro, to serve
Warmth the oven to 450°F. Combine the fennel, coriander, 1 tablespoon salt and ½ teaspoon pepper. Set the hen pores and skin up on a rimmed baking sheet. Organize the scallions and lemon halves round it. Drizzle with oil, then sprinkle with the spices. Roast till the breasts attain 160°F or thighs attain 175°F, 30 to 40 minutes. Switch the hen to a platter. Squeeze the juice of the lemon halves onto the pan and stir to mix with the scallions. Spoon across the hen and sprinkle with tarragon.
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