Roast chicken dinner tray bake
Reduced carb potatoes
360 g, cut into 3cm pieces
500 g, thickly sliced diagonally
Skinless maryland chicken
857 g, (use 4 x 350g marylands), fat trimmed
Dry stuffing mix
100 g, seasoned variety
1 tsp, (3 sprigs)
1 tsp, (2 sprigs)
Frozen green peas
1 cup(s), (120g)
Chicken stock cube
1 individual, to make 300ml hot stock
3 x 3 second spray(s)
- Preheat oven to 200°C. Lightly spray a large flameproof roasting pan with oil. Toss potatoes and carrots in pan and arrange chicken pieces on top. Lightly spray again with oil and season with salt and pepper. Bake for 10 minutes.
- Meanwhile, to make the stuffing balls, stir stuffing mix and 1 cup (250ml) boiling water in a medium bowl and set aside to cool slightly. Once cool enough to handle, shape mixture evenly into 8 balls. Add the stuffing balls and herbs on top of the chicken in the roasting pan. Lightly spray again with oil. Bake for a further 25 minutes.
- Combine peas and half the stock in a medium heatproof jug, pour over chicken and bake for a final 10 minutes, or until chicken is golden and cooked through and vegetables are tender.
- Transfer chicken and vegetables to a serving plate, cover and set aside to keep warm while making gravy. Place the roasting pan over medium heat and sprinkle with flour. Gradually whisk in remaining stock and simmer for 2-3 minutes, until thickened. Season with salt and pepper and strain into a jug. Serve chicken and vegetables with gravy on the side.