Chicken, satsuma and sherry traybake

Name: Chicken, satsuma and sherry traybake
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 British free-range chicken legs; 2 tbsp olive oil; 1 onion, finely sliced; 2 garlic cloves, sliced; 4 satsumas, peeled and thinly sliced; A few fresh thyme or rosemary sprigs; 500g maris piper potatoes, cut into 2cm cubes; 1 large fennel bulb, sliced into wedges; 250ml fino sherry (or dry white wine); 500ml chicken stock

Easy
December 2017

Easy
December 2017

Test kitchen approved

Serves 4
Hands-on time 10 min, oven time 40 min

This easy chicken dinner is one of those delightful recipes where you chuck everything in a tray and let the oven do the rest.

Dairy-free recipes
Gluten-free recipes

Nutrition: per serving

Calories: 429kcals
Fat: 11.9g (2.7g saturated)
Protein: 30.1g
Carbohydrates: 30.7g (7.9g sugars)
Fibre: 4.8g
Salt: 0.6g

Nutrition: per serving

Calories: 429kcals
Fat: 11.9g (2.7g saturated)
Protein: 30.1g
Carbohydrates: 30.7g (7.9g sugars)
Fibre: 4.8g
Salt: 0.6g

Save recipe

Save

Save recipe Print

Rate

Ingredients

4 British free-range chicken legs
2 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, sliced
4 satsumas, peeled and thinly sliced
A few fresh thyme or rosemary sprigs
500g maris piper potatoes, cut into 2cm cubes
1 large fennel bulb, sliced into wedges
250ml fino sherry (or dry white wine)
500ml chicken stock

Method

Heat the oven to 220°C/200°C fan/gas 7. Put the chicken legs, olive oil, onion, garlic, satsumas, herbs, potatoes and fennel in a large bowl, season with salt and black pepper and mix everything together well.
Divide the chicken and vegetables evenly between 2 large roasting tins and pour over equal amounts of the sherry and stock. Roast for 40 minutes or until the chicken is cooked through and the skin is crisp. Serve with a green salad, if you like.

delicious. tips

For smaller appetites cut the chicken legs into thigh and drumstick portions. Next time, swap the fennel for 4 halved heads of chicory, or 6 peeled banana shallots

Fancy getting a copy in print?

Subscribe to our magazine