Chicken and veg traybake

Name: Chicken and veg traybake
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1.2kg mixed root vegetables cut into 2cm chunks (we used 3 leeks, 3 raw beetroot and 2 sweet potatoes); 8 free-range chicken thighs; 200ml dry white wine; 80g blue cheese; For the glaze; 2 tbsp olive oil; 2 tbsp balsamic vinegar; 2 tbsp runny honey; 1 tbsp wholegrain mustard

Published: 7 Nov 17
Updated: 18 Mar 24

Test kitchen approved

The root vegetables in this traybake cook till caramelised, in the chicken juices and wine. The end result is sticky and scrumptious.

Serves 4
Hands-on time 15 min, oven time 50 min

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Ingredients

1.2kg mixed root vegetables cut into 2cm chunks (we used 3 leeks, 3 raw beetroot and 2 sweet potatoes)
8 free-range chicken thighs
200ml dry white wine
80g blue cheese

For the glaze

2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp runny honey
1 tbsp wholegrain mustard

Method

Heat the oven to 200°C/180°C fan/gas 6. Put all the vegetables and chicken in a large roasting tin.
Mix together the glaze ingredients, then drizzle over the chicken and veg, tossing to coat.
Pour the wine into the tin and season well with salt and pepper. Roast for 30 minutes, then toss the vegetables with a spatula and crumble over the blue cheese. Return to the oven for another 20 minutes or until the chicken has cooked through (the juices will run clear when pierced in the thickest part with a skewer) and the vegetables are tender.

Recipe from October 2017 Issue

Nutrition

Nutrition: per serving

Calories: 611kcals
Fat: 21.9g (7.9g saturated)
Protein: 43.8g
Carbohydrates: 46.3g (23g sugars)
Fibre: 9.2g
Salt: 1.1g

delicious. tips

Next time, top with feta or taleggio instead of blue cheese. Use any vegetables you have.

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