Sunday Roast Chicken Traybake
We’re not kidding when we say this Sunday Roast Chicken Traybake is a weekend gamechanger! Every bit of your next roast dinner can be cooked all on one baking tray – and that even includes the gravy. Don’t skip the step of soaking the spuds in cold water; it helps remove the starch for fluffier roasties. The juicy chicken, tender veggies and fluffy potatoes taste so much better when you can enjoy them knowing there’s hardly any cleaning up to do after you’ve eaten!
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3 comments
See what others have to say
LisaTuesday 28th October 2025
We use floury potatoes such as
Maris Piper or King Edward as
they will be soft and fluffy inside
after roasting.
Cut the vegetables evenly and
to a uniform size according to
the dimensions stated. This will
ensure everything is cooked
properly in the timings given.
We remove the skin from the
chicken thighs; you can leave
it on if you prefer chicken with
crispy skin (though you might
want to pour the gravy mix
around the chicken rather than
over it, to keep the skin crisp). If
you’re concerned about calories,
you will need to adjust them
accordingly as this will increase
the calories.
Make sure to use a large baking
tray that has raised sides. It will
need to be a minimum of 2cm
(3/4in) deep to contain the gravy
and avoid spillages!
Lorna MarriottTuesday 14th January 2025
I made the Sunday chicken traybake and it was delicious. The book says it is freezer friendly but I am unsure how to cook the portion in the freezer. Can you help?
HollyWednesday 15th January 2025
Hey Lorna, So glad to hear you enjoyed this recipe! Fro freezing cool divide into portions. Defrost overnight in the fridge, then cover and microwave until piping hot. You can also store in the fridge for up to 2 days and reheat from chilled. Hope that helps!
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