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Chicken Traybake
Chicken Traybake
Pack a big helping of veggies (go wonky where you can) into this tasty traybake, and enjoy a warming dinner or supper with family or friends.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 3 tsp vegetable oil, or oil spray
- 1 tbsp mixed herbs, You can use mixed dried herbs or alternatively 1/2 a teaspoon of Oregano
- 4 chicken legs, approx 800g
- 500g potatoes, peeled and cut into chunks
- 400g parsnips, peeled and sliced
- 400g carrotspeeled and cut into chunks
- 2 onion, peeled and sliced
Total time required
- Preparation time:
- Cooking time:
- Other time: Per Portion: Kcal 510, Fat 23.0g of which saturates 5.6g, Carbohydrates 40.8g, Sugars 12.2g, Fibre 10.2g, Protein 29.6g, Salt 0.36g
Instructions
- Preheat the oven to 200°C/180°C fan/Gas 6. Mix 1 tsp of the oil with the herbs, season, then rub over the chicken legs and transfer into a deep ovenproof dish.
- Toss the vegetables in the remaining oil and scatter all around the chicken. Bake for 40 minutes, until the chicken is cooked through and no pink meat remains.
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