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Chicken drumstick traybake recipe

Chicken drumstick traybake recipe

197 ratings

Easy, filling, and all about affordable everyday ingredients – this tasty, one-dish supper is an ideal mid-week meal. See method

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 517 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1kg (2lb) Willow Farms chicken drumsticks
  • 3 small red onions, cut into quarters
  • 2 peppers, seeded and chopped into chunks
  • 400g (13oz) small baby potatoes, halved
  • 2 tbsp olive oil
  • 2 tsp herbes de Provence
  • 250g cherry tomatoes
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 21%
  • Sugars

    6g 7%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 21.1g Protein 66.4g Fibre 4.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  2. In a large bowl, toss the chicken, onions, peppers and potatoes with the oil and herbes de provence. Spread out on a large baking tray (or two smaller ones) and roast in the oven for 30 mins.
  3. After 30 mins, add the tomatoes to the tray and cook for another 15 minutes or until the chicken is cooked through with no pink meat showing.
  4. Divide between plates and drizzle over the tray juices to serve.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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.

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