Cheat's Chicken Sunday Roast Traybake
with Roasted Potatoes, Root Veg, Peas and Redcurrant Gravy
For those days you want a roast, just without the faff. Treat yourself to this cheat's version by baking chicken breasts, potatoes, root veg and even the peas in the oven. All you need to do is make a quick redcurrant infused jus on the hob and you've got a taste of Sunday ready for any day of the week.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutritional information
Utensils
Instructions
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.
Meanwhile, trim the carrots (no need to peel) and parsnip. Cut into roughly 1cm wide, 5cm long batons. Pop onto one side of a large baking tray.
Drizzle the root veg 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.
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. It's cooked when no longer pink in the middle.
Turn the veg halfway through.
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 thicken, stirring, 5-6 mins. TIP: If your red wine jus paste has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once thickened, stir in the redcurrant jelly. Taste and season if needed. Add a splash of water if it's a little too thick.
Remove from the heat and cover with a lid to keep warm.
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).
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!
Explore Similar Recipes
