Chicken, satsuma and sherry traybake

Chicken, satsuma and sherry traybake
  • Serves icon Serves 4
  • Time icon 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.

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

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

  1. 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.
  2. 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

  1. 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

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