Chicken and stuffing traybake recipe

Chicken and stuffing traybake recipe

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Cooking a roast has never been easier with this chicken and stuffing traybake recipe. All the best elements of a Sunday roast are cooked on one tray – crispy chicken, golden roasties, colourful veg and herby stuffing balls – for a clever way to make a roast a simple midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook


  • 1kg chicken thighs
  • 3 tbsp olive oil
  • 800g potatoes, peeled and cut into chunks
  • 400g parsnips, peeled and quartered 
  • 500g carrots, peeled and cut into batons
  • 2 x 170g packs sage and onion stuffing mix
  • 200g frozen peas
  • 4 tsp chicken gravy granules


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken thighs in a large deep baking tray, drizzle over 1 tbsp olive oil and season. Roast for 15 mins.
  2. Boil the potatoes in a large pan of boiling water for 10 mins. Add the carrots and parsnips to the pan and boil for a further 5 mins; drain.
  3. Put a sachet of the stuffing mix into a heatproof bowl. Pour over 400ml boiling water and mix well. Leave to stand for 5 mins. Roll the stuffing into 12-14 golf-ball-sized balls.
  4. Remove the chicken tray from the oven and add the veg and stuffing balls. Drizzle with the remaining oil and season the veg. Roast for 25-30 mins until the roast potatoes are golden and crunchy, the vegetables are tender and the chicken is cooked through.
  5. Meanwhile, add the peas to a pan of boiling water and cook for 5 mins until tender.
  6. Put the gravy granules into a heatproof jug and pour over 280ml boiling water. Whisk with a fork until smooth. Add more water if you prefer a thinner gravy. Serve with the roast chicken and veg.

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