Chicken & autumn veg traybake

Chicken & autumn veg traybake

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Shortcut to a delicious meal for two with just four ingredients

5 out of 5 stars(2) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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  • 2 essential Waitrose British Chicken Legs
  • 1 pack Sweet kingdom carrot, butternut squash, parsnip & red onion
  • 1 pack Cooks’ Ingredients Unwaxed Lemons
  • 1 pack Pentland Brig kale


  1. Preheat the oven to 200ºC, gas mark 6. Put the chicken into a medium roasting tray, skin-side up. Drizzle with 1 tbsp olive oil, season and roast for 10 minutes.

  2. Remove the butter from the roasting vegetables, then tumble them and the rosemary from the pack in the chicken juices. Season. Roast for 35-40 minutes until the chicken is golden, with no pink meat and the juices run clear. Add the lemon zest and juice to the tray for the final 5 minutes of cooking time.

  3. Melt the butter in a large pan, then tear in the kale, leaving out any large stems and toss for 3-5 minutes until tender. Serve with the chicken and vegetables.

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