Roast chicken dinner traybake
600 g, cut into 3cm pieces
500 g, cut into 3cm pieces
Calorie controlled cooking spray
110 g, sage & onion
Chicken leg, skinless, meat only, raw
1000 g, 4 x 250g chicken legs (thigh and drumstick attached), skin removed
Peas, fresh or frozen
Chicken stock cube(s)
2 cube(s), 300ml
Plain White Flour
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes and carrots into a large flameproof roasting tin, season well and mist all over with cooking spray. Roast for 10 minutes.
- Meanwhile, to make the stuffing balls, mix the stuffing mix with 250ml boiling water and set aside for 5 minutes before shaping into 8 equal balls. Add the stuffing balls, chicken and herbs to the roasting tin, then mist with more cooking spray, season again, and bake for further 20-25 minutes.
- In a jug, combine the peas and half of the stock, then add these to the roasting tin and bake for a final 10 minutes, until the peas are cooked and the chicken is golden.
- Remove the chicken and vegetables from the tray and set aside to keep warm while you make the gravy. Set the roasting tin over a medium heat and whisk the flour into the pan juices. Gradually whisk in the remaining stock and let bubble for 2-3 minutes, until thickened. Season to taste and strain into a jug. Serve with the chicken and veg.