Roast chicken, sage and onion traybake

Roast chicken, sage and onion traybake
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 30 min

Soft and caramelised chunks of pumpkin are roasted with onions, chicken thighs and bacon in this tempting traybake.

The secret behind it is roasting everything in a tasty garlic gravy for the last 20 minutes. Give it a go and see for yourself.

Nutrition: per serving

Calories
310kcals
Fat
11.7g (3.7g saturated)
Protein
30.6g
Carbohydrates
19g (6g sugars)
Fibre
3.3g
Salt
1.6g
Calories
310kcals
Fat
11.7g (3.7g saturated)
Protein
30.6g
Carbohydrates
19g (6g sugars)
Fibre
3.3g
Salt
1.6g

Ingredients

  • 500g pumpkin or squash,sliced into wedges
  • 2 small onions, cut into wedges
  • 1 tbsp olive oil, plus extra to drizzle
  • 4 large free-range skin-on chicken thighs
  • 4 rashers smoked streaky bacon, chopped
  • Large handful fresh sage leaves
  • 2 fat garlic cloves, chopped
  • 200ml good quality chicken gravy
  • Large handful fresh flatleaf parsley, chopped
  • 75g sourdough bread, torn

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Toss the pumpkin/squash and onion with 2 tsp oil in a large roasting tin. Roast for 15 minutes or until beginning to soften and lightly char.
  2. Meanwhile, heat the remaining oil in a large frying pan over a medium heat and cook the chicken, skin-side down, for 10 minutes or until the skin is golden and the fat has rendered. Add the chopped bacon and cook for 2 minutes. Stir in most of the sage leaves then, using a slotted spoon, transfer the chicken, bacon and sage to the roasting tin with the vegetables. Keep the frying pan with cooking juices to hand. Return the chicken and veg to the oven and roast for 15 minutes or until the chicken is just cooked through and the vegetables are tender.
  3. Meanwhile, make the sauce. Add the garlic to the reserved frying pan with the chicken and bacon juices and stir over a medium-low heat until fragrant. Add the gravy, stirring to scrape up any crusty bits, then pour over the chicken and put back in the oven until piping hot.
  4. Roughly chop the remaining sage leaves and toss with the chopped parsley, sourdough and a drizzle of oil. Scatter over the chicken and vegetables in the tray and roast for a final 5 minutes until toasted. Serve the traybake with extra gravy and mash, if you like.

delicious. tips

  1. For a nutty twist, scatter the traybake with a sprinkling of toasted hazelnuts when you add the torn sourdough.

  2. Make up to the end of step 3 up to 2 days ahead. Cool, cover and chill. Reheat until piping hot to complete the recipe.

     

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