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Roast chicken traybake

Roast chicken traybake


Save time and effort with this delicious and budget-friendly roast chicken traybake recipe.

  • Feeds 4 Feeds 4
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    2139kj 513kcal
  • Fat
    High 42%
  • Saturates
    Low 29%
  • Sugar
    Low 9%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 37.4g

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  • 6 tbsps olive oil
  • 4 chicken legs
  • 1 onion, peeled and cut into eighths
  • 3 large maris pipers, peeled and roughly chopped
  • 1 tsp dried sage
  • 1 stock cube, crushed
  • ½ savoy cabbage, sliced into wedges
  • Salt and pepper


  1. Preheat the oven to 190 FAN
  2. Put the chicken legs in your oven tray, then surround with the chopped potatoes and onions
  3. Drizzle the oil over and rub it all over the veg and chicken skin. Sprinkle plenty of salt and pepper onto the chicken legs
  4. Dust the veg with the dried sage and stock cube and mix well
  5. Pop into the highest shelf in the oven to roast for 45 minutes
  6. After 45 minutes, remove the chicken legs to rest, turn up the oven to 200 and add the cabbage to the tray
  7. Return the tray to the oven to wilt the cabbage for 10 more minutes
  8. Serve the chicken with the roast potatoes, onion and cabbage

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