Traybaked chicken with Savoy cabbage & Dijon mustard

Name: Traybaked chicken with Savoy cabbage & Dijon mustard
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium onions, sliced; 300 g Charlotte potatoes, cut into 5mm slices; 1 tsp caraway seeds; 2 tsp olive oil; 4 British chicken legs, trimmed of excess fat; 1 Small Savoy cabbage (500g), base trimmed; 2 tbsp Dijon mustard; 3 tbsp reduced-fat pouring cream

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 medium onions, sliced
300g Charlotte potatoes, cut into 5mm slices
1 tsp caraway seeds
2 tsp olive oil
4 British chicken legs, trimmed of excess fat
1 Small Savoy cabbage (500g), base trimmed
2 tbsp Dijon mustard
3 tbsp reduced-fat pouring cream

Method

Preheat the oven to 200°C, gas mark 6. Toss the onions, potatoes and caraway seeds in a roasting tray with the oil. Lay the chicken legs on top, season everything and roast for 25 minutes, stirring the vegetables halfway through.
Remove the outer leaves from the cabbage and cut into 8 wedges, trimming any tough bits of core. Remove the tray from the oven and set the chicken on a plate. Stir the cabbage wedges into the onions and potatoes. Lay the chicken back on top and roast for another 10 minutes. Mix the mustard and cream in a bowl. Check the chicken is thoroughly cooked, the juices run clear and there is no pink meat.
Remove the tray from the oven and place a chicken leg on each plate. Stir the mustard cream through the vegetables until well coated, check the seasoning and serve alongside the chicken.