Chicken and Veg Traybake
with Buttery Onion Sauce
In this traybake, we're roasting potatoes, carrots, onion, chicken and apples on trays in the oven, giving you time to make an easy but delicious buttery sauce to spoon over the top once it's all ready.
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
3 unit(s)
Carrot
2 unit(s)
British Chicken Breasts
1 unit(s)
Apple
1 bunch(es)
Sage
40 grams
Onion Marmalade
10 grams
Chicken Stock Paste
Not included in your delivery
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
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 potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, 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, 40-50 mins. Turn halfway through.
Meanwhile, halve and peel the red onion, then chop each half into quarters. Separate the layers.
Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the onion and carrots onto another large baking tray and drizzle with oil. Season with salt and pepper, toss to coat, then spread out in a single layer.
Place the chicken breasts alongside the veg. Drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Roast on the top shelf until the veg is tender and the chicken is cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Meanwhile, halve the apple, remove the core and chop each half into four wedges (no need to peel). Pick the sage leaves from their stalks and roughly chop (see ingredients for amount, discard the stalks).
Halfway through cooking, remove the chicken tray from the oven.
Add the apple and sage to the veg. Add a drizzle of oil if it's a little dry. Toss to combine, then return to the oven and roast for the remaining time.
Make kid friendly: If your kids would prefer their apples without sage, only mix the sage with some of the veg on the baking tray and keep the rest of the veg sage-free.
When the chicken and veg have 5 mins remaining, pop a small saucepan on medium heat.
Add the onion marmalade, chicken stock paste and water for the sauce (see pantry for amount). Stir to combine, bring to the boil and simmer until thickened slightly, 1-2 mins. Remove from the heat and stir through the butter (see pantry for amount) until melted.
Taste and season with salt and pepper if needed.
Share the chicken, roasted potatoes and veg between your plates.
Spoon over the buttery sauce to finish for anyone that wants it.
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