Spiced Chicken Tray Bake

This hearty chicken tray bake recipe is a good way to satisfy big appetites

By The Good Housekeeping Cookery TeamUpdated: 31 July 2019

This chicken tray bake recipe is given a spicy kick with equal part chilli flakes, cumin seeds and curry powder and half a teaspoon of tumeric ground together in a pestle and mortar.

We've used chicken legs but you could also used chicken thighs, just ensure the chicken is fully coated in the spice mix.

Serve with rice and some oregano which will go perfectly with the roasted cauliflower, red onion and swede.

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Yields:

4 - 8

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hr

Cal/Serv:

372

Ingredients

250 g
(9oz) cauliflower, cut into florets
200 g
(7oz) swede, cut into 2cm (3⁄4in) cubes
1 tsp.
each cumin seeds, chilli flakes and curry powder
1⁄2 tsp turmeric
3 Tbsp.
vegetable oil
2 Tbsp.
fresh oregano leaves
8 chicken legs
1
large red onion, cut into 10 wedges
100 ml
(31⁄2fl oz) hot chicken stock

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Bring a large pan of water to the boil. Cook cauliflower and swede for 3-5min until almost tender. Drain.
2. Step 2
  Use a pestle and mortar to pound the spices together. Season well, then stir in the oil and three-quarters of the oregano.
3. Step 3
  Put chicken, onion and cooked veg into a large roasting tin. Drizzle spice mix over, making sure chicken is well coated. Add stock and cook for 35-40min until the chicken is cooked through and the vegetables are tender. Serve with plain steamed rice and remaining oregano.

Per Serving:

Calories: 372
Total carbs: 7 g
Sugars: 6 g
Total fat: 28 g
Saturated fat: 6 g

The best tray-bake trays as recommended by the GHI

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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