Chicken & autumn veg traybake
Shortcut to a delicious meal for two with just four ingredients
Ingreadient
- 2 essential Waitrose British Chicken Legs
- 1 pack Sweet kingdom carrot, butternut squash, parsnip & red onion
- 1 pack Cooks’ Ingredients Unwaxed Lemons
- 1 pack Pentland Brig kale
Step by step
- Preheat the oven to 200ºC, gas mark 6. Put the chicken into a medium roasting tray, skin-side up. Drizzle with 1 tbsp olive oil, season and roast for 10 minutes.
- Remove the butter from the roasting vegetables, then tumble them and the rosemary from the pack in the chicken juices. Season. Roast for 35-40 minutes until the chicken is golden, with no pink meat and the juices run clear. Add the lemon zest and juice to the tray for the final 5 minutes of cooking time.
- Melt the butter in a large pan, then tear in the kale, leaving out any large stems and toss for 3-5 minutes until tender. Serve with the chicken and vegetables.