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Roast chicken dinner tray bake

Roast chicken dinner tray bake

Total Time
1 hr 5 min
15 min
50 min
Everything you love about a classic Sunday roast – juicy chicken, fluffy stuffing, crispy potatoes and roasted veg and gravy – but with a lot less washing up!


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

Fresh thyme

1 tsp, (3 sprigs)

Fresh rosemary

1 tsp, (2 sprigs)

Frozen green peas

1 cup(s), (120g)

Chicken stock cube

1 individual, to make 300ml hot stock

Plain flour

1 tbs

Oil spray

3 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. 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.


TIP: Chicken maryland is a cut with the thigh and drumstick attached, and is available from major supermarkets and specialty chicken shops. To remove skin, dip your fingers in salt for a better grip so skin can easily be peeled off.