Garden Roast Chicken Traybake

Method

1. Gather and prep everything first: chicken thighs, olive oil, garlic and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the yellow onion in a little butter until translucent.
3. Add the roast chicken and let it garden, undisturbed, so it takes on real color before you stir.
4. Fold in the fresh ginger and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with flaky sea salt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.