0 0
Chicken leg traybake

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 sweet potatoes, cut into small chunks
1 tbsp olive oil
2 chicken legs
1/2 tbsp smoked paprika
1 tsp runny honey
8 radishes
1/2 yellow pepper, deseeded and cut into large chunks
1/2 green pepper, deseeded and cut into large chunks
1/2 tsp dried oregano
12 tomatoes on the vine

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Chicken leg traybake

Roasting paprika-spiced chicken on a grill rack with a load of vegetables below is an absolute game-changer. When the chicken fat drips down, it creates the best kind of seasoning and brings this colourful traybake to life.

Features:
  • Spicy
  • 45 Mins
  • Serves 2
  • Easy

Ingredients

Directions

Share
  1. Coat the sweet potato in half the olive oil and some seasoning and spread out on a baking tray with the garlic bulb.

  2. Rub the chicken legs with the smoked paprika, the rest of the oil and salt and pepper. Arrange on a rack which is just larger than the baking tray and place on top so the juices drip down. Roast in a preheated oven at 200C for 20 minutes.

  3. Drizzle the chicken legs with honey and give the potatoes a good shake. Add the radishes, peppers and dried oregano to the roasting tin and bake for 10 minutes before adding the vine tomatoes.

  4. Cook for another 15 minutes or until the potatoes are soft and chicken is cooked through.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Curried Bulgur Wheat with Roasted Cauliflower and Chickpeas
previous
Curried bulgur wheat with roasted cauliflower and chickpeas
Shakshuka
next
Shakshuka
Curried Bulgur Wheat with Roasted Cauliflower and Chickpeas
previous
Curried bulgur wheat with roasted cauliflower and chickpeas
Shakshuka
next
Shakshuka

Add Your Comment