Roast chicken dinner traybake
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Everything you love about a classic Sunday roast – juicy chicken, crispy potatoes, stuffing balls, veg and gravy – but ready in a fraction of the time. Oh, and with a lot less washing up!
Ingredients
Potatoes, Raw
600 g, cut into 3cm pieces
Carrots, raw
500 g, cut into 3cm pieces
Calorie controlled cooking spray
12 spray(s)
Stuffing Mix
110 g, sage & onion
Chicken leg (drumstick & thigh), skinless, meat only, raw
1000 g, 4 x 250g chicken legs (thigh and drumstick attached), skin removed
Thyme, Fresh
3 sprig(s)
Rosemary, Fresh
2 sprig(s)
Peas, fresh or frozen
150 g
Chicken stock cube(s)
2 cube(s), 300ml
Plain White Flour
30 g
Instructions
1
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.
2
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.
3
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.
4
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.
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