Reasons to choose chicken leg traybake
A chicken leg traybake is perfect for people who want a delicious dinner with very little washing up. You just put everything onto one tray and let the oven do all the hard work. The skin on the chicken becomes crispy while the potatoes stay soft inside. It is a reliable recipe that works every time you need a warm and filling meal.
Follow these 4 steps for chicken leg traybake
Prepare the vegetables: Preheat your oven to 200 degrees Celsius. Wash the potatoes and cut any larger ones in half so they cook evenly. Peel the red onions and cut them into thick wedges. Slice the peppers into large chunks and place all the vegetables into a large bowl.
Season the ingredients: Drizzle half of the olive oil over the vegetables in the bowl. Add half of the dried thyme along with some salt and pepper. Toss everything together until the vegetables are well coated. Spread the mixture out in a single layer on a large baking tray.
Add the chicken: Place the chicken legs on top of the vegetables on the tray. Brush the remaining olive oil over the skin of the chicken. Sprinkle the rest of the thyme and seasonings over the top. Make sure there is enough space between the pieces so they can roast properly.
Roast and serve: Put the tray in the middle of the preheated oven. Bake for forty five minutes until the chicken is cooked through and the skin is golden brown. The potatoes should be tender when pierced with a knife. Remove the tray from the oven and let it rest for a few minutes before serving.
Extra tips for chicken leg traybake
To get the best results with your chicken leg traybake, make sure the vegetables are cut into similar sizes. This helps everything finish cooking at the same time. If the potatoes are too large, they might stay hard while the chicken overcooks. You can also add other root vegetables like carrots or parsnips if you have them in the fridge. Putting the chicken on top of the vegetables allows the fat to drip down and add more flavour. Check that the chicken is fully cooked by ensuring the juices run clear when the thickest part is pierced. Let the tray rest for five minutes to keep the chicken juicy.
Always use a large enough tray so the ingredients are not crowded together. If the tray is too full, the vegetables will steam instead of roasting and becoming crisp. This chicken leg traybake is very flexible, so feel free to use seasonal vegetables whenever you like.
You may also like
classic pork belly with apples,
classic tuna mousse or
veal with white wine sauce.
