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Chicken, cider and parsnip bake

Chicken, cider and parsnip bake


Looking for an easy midweek meal? This chicken, cider and parsnip traybake is comforting and simple

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    1718kj 416kcal
  • Fat
    Med 30%
  • Saturates
    Med 30%
  • Sugar
    Low 6%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 23g

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Big Bag Option


  • 8 Co-op British chicken thighs
  • 500g Co-op British parsnips, peeled, quartered and cut into 4cm lengths
  • 1 tbsp Co-op olive oil
  • 1 broccoli head, broken into small florets, stem roughly chopped
  • 300ml Co-op Tillington Hills British cider
  • 100ml Co-op reduced fat crème fraîche
  • 100ml chicken stock, made with 1/2 stock cube
  • 1 1/2 tbsp Co-op Dijon mustard
  • 3 tbsp chopped flat leaf parsley


  1. Preheat the oven to 200°C/fan 180°C/gas 6. Place the chicken thighs and parsnips on a large baking tray. Season, drizzle with the olive oil, then roast for 30 mins
  2. Remove the tray from the oven and add the broccoli
  3. Pour the cider into the tray around the chicken (avoiding the skin) and place back into the oven for 20 mins, until the chicken is golden, crisp and cooked through
  4. Meanwhile, mix the crème fraîche, stock and Dijon mustard in a jug
  5. Remove the tray from the oven, then stir the crème fraîche mixture through the cider and pan juices until fully combined
  6. Season with black pepper and scatter over the chopped parsley before serving

Drink responsibly. For more information visit drinkaware.co.uk

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