Chicken legs traybake with root veg is the easy British one-tray dinner when you want crispy chicken skin over roast potatoes, carrots and onions. Roast Chicken Legs 900g-1.1kg (Frozen) hot with the veg until golden. Shop Chicken Thighs and Chicken for butcher chicken legs and drumsticks.
Ingredients
- 900g–1.1kg chicken legs (thawed if frozen)
- 600g potatoes, chunked; 3 carrots, chunked; 2 onions, wedged
- 2 tbsp oil; 1 tsp dried thyme or rosemary; salt and pepper
- Optional: garlic cloves; lemon wedges
Method
- Heat oven to 200°C fan. Toss potatoes, carrots and onions with oil, herbs, salt and pepper on a large tray.
- Nestle chicken legs skin-side up among the veg. Season the skin.
- Roast 45–55 minutes, turning veg once, until chicken is cooked through (75°C at the thickest point) and skin is crisp.
- Rest 5 minutes. Squeeze lemon over if using.
- Serve chicken legs traybake with root veg — one tray, proper British midweek dinner.
Prefer drumsticks? Chicken Drumsticks 900g-1.1kg (Frozen) roast the same way on the tray. Browse Chicken for more chicken packs.
