Chicken Drumstick Traybake
This chicken drumstick traybake is a delicious and easy chicken traybake that combines oven baked chicken drumsticks with herby potatoes and vibrant vegetables. It’s the perfect one tray chicken dinner, making dinner time a breeze!
Ingredients
- 1kg (2lb) Willow Farms chicken drumsticks
- 3 small red onions, cut into quarters
- 2 peppers, seeded and chopped into chunks
- 400g (13oz) small baby potatoes, halved
- 2 tbsp olive oil
- 2 tsp herbes de Provence
- 250g cherry tomatoes
Instructions
- Preheat your oven to Gas 6, 200°C, or fan 180°C.
- In a large mixing bowl, combine the chicken drumsticks, red onions, peppers, and baby potatoes. Drizzle with olive oil and sprinkle with herbes de Provence. Toss everything together to ensure the flavors are evenly distributed.
- Spread the mixture out in a single layer on a large baking tray. You can use two trays if needed, making sure not to overcrowd the pan to allow for even roasting.
- Roast in the preheated oven for 30 minutes. The chicken skin should begin to turn crispy and golden.
- Remove the tray from the oven, scatter the cherry tomatoes over the top, and return it to the oven. Cook for an additional 15 minutes, or until the chicken is fully cooked with no pink meat and the juices run clear.
- Serve the traybake hot, dividing the food between plates and drizzling the delicious tray juices on top for added flavor. Enjoy!
Notes
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal, and freeze for up to 1-3 months. To serve, please be sure to defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.