The Gardener's Journal is a free monthly gardening guide delivered direct to your inbox.

Each month, receive tips on the top jobs needed in your garden as well as a wealth of information on a range of gardening topics. From sowing seeds to picking fruit, each month get access to information on the care and maintenance of your flowerbeds, vegetable plot and lawn. As with your own gardening diary, the journal is split into separate sections, each covering a different area of garden care.

Wednesday 1 December 2021

The Big Glut - December

Cock-a-leekie traybake with croutons


  • 8 free-range chicken thighs
  • 2 large carrots, chopped
  • 3 leeks, sliced in half lengthways
  • 2 fennel bulbs, sliced into 1cm pieces
  • 3 clementines or easy peelers, 2 cut into slices, 2 juiced
  • 200ml white wine or chicken stock
  • Grated zest and juice 1 lemon
  • 2 tbsp wholegrain mustard
  • 5 tbsp olive oil
  • Bunch fresh thyme
  • 2 large pieces sourdough, torn


Heat the oven to 220°C/200°C fan/gas 7. In a large roasting tin, mix the chicken, veg and clementine slices.

Mix the wine or stock with the clementine and lemon juice, mustard and 2 tbsp of the oil, then pour over the chicken. Tuck thyme sprigs under the chicken, season and roast for 35 minutes or until cooked through.

Meanwhile, mix the bread with the remaining oil and the lemon zest and season well. Transfer to a baking tray and cook in the oven for 10-15 minutes, while the chicken is cooking, until crispy and toasted.

Discard the thyme and serve the chicken sprinkled with croutons.

Recipe courtesy of Delicious Magazine.

No comments:

Post a Comment