Herby chicken traybake – frugal feeding

Herby chicken traybake

Ok, so as the photo shows I’ve unceremoniously burnt my potatoes, so why am I publishing this? Well, I want this blog to be honest, down-to-earth and, above all, relevant. These are frugal and uncertain times we find ourselves in so Jamie Oliver’s Herby Chicken Traybake fits the bill when we can no longer pick and choose what we want to eat.

This recipe uses just 5 base ingredients and can be prepped in less than 10 minutes. Chicken legs are cheaper than breast and I had some potatoes lurking at the bottom of my fridge and a lonely lemon. It wouldn’t be my first choice of meal, but it was probably one of the most satisfying ones I’ve made recently, even if my spuds were a little too ‘well done’.

Recipe: Herby chicken traybake

Calories: 490 calories per portion

Serves: 2

Book: Jamie Oliver – 5 ingredients

Prep time: Approx 10 minutes

Cooking time: Approx 50 minutes

Ingredients: 1/2 tbsp olive oil, 400g potatoes, 2 x200g chicken legs, 6 cloves of garlic, 2 sprigs of fresh rosemary, 1 lemon, sea salt, black pepper

Cost per portion: Approx £1.10

Method: Preheat the oven to 180 degrees / 350 Fahrenheit / Gas 4. Scrub the potatoes, slice just under 1/2cm thick, and place on a 25cm x 30cm roasting tray with the chicken, ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.

Lightly squash and add the unpeeled garlic cloves, toss well, then arrange the spuds in a fairly even layer. Sit the chicken legs directly on the bars of the oven, skin side up, with the tray of potatoes directly underneath. Bake for 40 minutes.

When the time’s up, mix up the potatoes in the tasty tray juices, then sit the chicken on top. Strip the rosemary leaves off the sprigs, use a speed-peeler to peel strips of lemon zest, then toss both in 1 teaspoon of olive oil and sprinkle into the tray. Squeeze over half the lemon juice, then return to the oven for a final 10 minutes, or until the chicken is tender and super-golden.


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