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Chicken and stuffing traybake recipe

59 ratings

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

Ingredients

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

Method

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.
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.
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.
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.
Meanwhile, add the peas to a pan of boiling water and cook for 5 mins until tender.
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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.