Chicken and stuffing traybake recipe
Created by The Tesco Recipes team
Cooking a roast has never been easier with this chicken and stuffing traybake recipe. All the best elements of a Sunday roast are cooked on one tray – crispy chicken, golden roasties, colourful veg and herby stuffing balls – for a clever way to make a roast a simple midweek meal.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
Ingredients
- 1kg chicken thighs
- 3 tbsp olive oil
- 800g potatoes, peeled and cut into chunks
- 400g parsnips, peeled and quartered
- 500g carrots, peeled and cut into batons
- 2 x 170g packs sage and onion stuffing mix
- 200g frozen peas
- 4 tsp chicken gravy granules
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken thighs in a large deep baking tray, drizzle over 1 tbsp olive oil and season. Roast for 15 mins.
- Boil the potatoes in a large pan of boiling water for 10 mins. Add the carrots and parsnips to the pan and boil for a further 5 mins; drain.
- Put a sachet of the stuffing mix into a heatproof bowl. Pour over 400ml boiling water and mix well. Leave to stand for 5 mins. Roll the stuffing into 12-14 golf-ball-sized balls.
- Remove the chicken tray from the oven and add the veg and stuffing balls. Drizzle with the remaining oil and season the veg. Roast for 25-30 mins until the roast potatoes are golden and crunchy, the vegetables are tender and the chicken is cooked through.
- Meanwhile, add the peas to a pan of boiling water and cook for 5 mins until tender.
- Put the gravy granules into a heatproof jug and pour over 280ml boiling water. Whisk with a fork until smooth. Add more water if you prefer a thinner gravy. Serve with the roast chicken and veg.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
