Summer Sunday roast chicken traybake

Summery Sunday roast

  • serves 4
  • Easy

A quicker recipe for roast dinner. Using chicken legs is quick and delicious option for a Sunday roast. Serve this traybake with fresh green summer vegetables.



  • potatoes 800g, peeled and cubed
  • olive oil
  • chicken legs 4
  • garlic 2 whole heads, halved horizontally
  • rosemary 3 sprigs


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Toss the potatoes in a little olive oil and season. Arrange the chicken and potatoes in a large roasting dish, big enough to fit everything in one layer. Add the garlic, cut-side up and the sprigs of rosemary. Drizzle with more oil, then season the chicken with plenty of salt for a crisp skin.

  • Step 2

    Roast for around 1 hour, or until the chicken is cooked through, Turning potatoes occasionally. Serve straight from the roasting dish – good served with fresh peas and sweetcorn.

Nutritional Information

  • Kcals 529
  • Carbs 35.4g
  • Protein 33g
  • Fat 29.4g
  • Salt 0.35g
  • Fibre 2.8g