Chicken tray bake

Chicken tray bake

By
From
How to Cook Healthily
Serves
3-4
Photographer
Issy Croker

This is a similar basis from which I make my Sunday roasts, except then I use the vegetables in the tray and the meat juices to make a separate, rich gravy. Here the meat juices flow into the vegetables and everything cooks down together to make a serious bit of comfort food.

Ingredients

Quantity Ingredient
1 large sweet potato, diced
1 red onion, peeled, halved and sliced lengthways
2 celery stalks, sliced
2 carrots, sliced
4 garlic cloves, 2 left whole, unpeeled and smashed; 2 finely sliced
2 bay leaves
1 cinnamon stick
1 small chicken
sea salt
black pepper

Method

  1. Preheat the oven to 200°C.
  2. Spread the vegetables out in a deep roasting tray, with the 2 whole, smashed garlic cloves (reserve the sliced garlic) bay leaves and cinnamon.
  3. Place the chicken on top of the vegetables. Using a knife, cut small incisions into the chicken flesh and push individual slices of garlic into the incisions.
  4. Sprinkle with salt and pepper and roast for around 1 hour. Remove from the oven and transfer the chicken to a clean, separate roasting tray. Return the chicken to the oven for a further 20 minutes, until cooked.
  5. Place the tray with the roasted vegetables on the hob (stove top). Add 200ml (generous ¾ cup) water, turn up the heat and simmer for 2–3 minutes so that all the meat juices and flavours mix together with the water to make a thick sauce that will cling to the roasted vegetables. Carve the chicken and serve with the roasted vegetables.

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again