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Cheat's Chicken Sunday Roast Traybake

with Roasted Potatoes, Carrots, Parsnip, Peas and Red Currant Gravy
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
558 kcal
Protein
: 
42.9g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

2 unit(s)

Carrot

1 unit(s)

Parsnip

2 unit(s)

British Chicken Breasts

15 grams

Red Wine Jus Paste

(Contains: Sulphites, Celery)

37.5 grams

Redcurrant Jelly

120 grams

Peas

Not included in your delivery

150 milliliter(s)

Water for the Jus

1 tbsp

Honey

Energy (kJ)2334 kJ
Energy (kcal)558 kcal
Fat7.6 g
of which saturates2 g
Carbohydrate87.8 g
of which sugars23.6 g
Dietary Fibre15 g
Protein42.9 g
Salt1.1 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Tray
•Small sauce pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half the mixed herbs, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

Meanwhile, trim the carrot (no need to peel) and parsnip. Cut into roughly 1cm wide, 5cm long batons. Pop onto one side of a large baking tray. 

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Lay the chicken onto the other side of the baking tray, drizzle with oil, sprinkle over the remaining mixed herbs and season with salt and pepper. 

3

Roast the chicken and root veg on the top shelf of your oven until cooked through, 27-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle. Turn the veg halfway through.

4

When the chicken has 10 mins remaining, pour the water for the jus (see pantry for amount) into a small saucepan, bring to the boil on high heat.

Stir in the red wine jus paste, then reduce the heat to medium-high. Allow the sauce to bubble and thicken, stirring regularly, 5-6 mins.

Once thickened, stir in the redcurrant jelly. Remove from the heat and cover with a lid to keep warm.

5

When the potatoes have 5 mins left, add the peas to the other side of the baking tray. Return to the oven for the remaining roast time, until cooked through.

When the root veg has roasted drizzle over the honey (see pantry for amount).

6

Transfer the roasted chicken to your serving plates. Serve the roasted potatoes, honey-roast veg and peas alongside. Pour over the red wine jus to finish.

Enjoy!

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