Sunday Roast Chicken Traybake

Method

1. 1

   Heat the oven to 220°C (425°F). Toss the potatoes, carrots, parsnips and onion with 1 tbsp of the oil, salt and pepper on a large roasting tray and roast.

   20 min
2. 2

   Rub the chicken with the remaining oil, chopped rosemary and thyme, salt and pepper. Nestle the chicken and garlic among the veg, turning the veg as you go.

3. 3

   Roast until the chicken is cooked through (75°C / 165°F inside) and the potatoes are golden.

   25 min
4. 4

   Add the broccoli to the tray for the last 8–10 minutes, or steam it separately.

   8 min
5. 5

   Lift everything onto a platter. Squeeze the roasted garlic into the tray, add the stock and mustard and scrape up the sticky bits over a medium heat. Stir in the cornflour mixed with cold water and bubble until thickened.

   4 min
6. 6

   Serve the chicken and veg with the gravy poured over.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  How To Cook An Easy Chicken Traybake Dinner

  Jamie Oliver · YouTube

• 

  Nigella Lawson's One Pan Chicken Dinner | Nigella Bites

  Nigella Lawson · YouTube

Substitutions

• Use chicken breast for a leaner tray (about 4 g less fat per serving); add it 5 minutes later so it stays juicy.
• Lower-carb: swap the potatoes for chunks of swede (rutabaga) or celeriac to save about 20 g carbs per serving.
• Vegetarian: roast thick slices of halloumi or a can of drained chickpeas instead of chicken for the last 15 minutes.