Traybaked chicken salad



Serves 4


For the chicken:

  • 4 chicken legs, cut into thighs and drumsticks (giving you 8 pieces)
  • 500g new or baby potatoes (Jersey Royals or Alexandra’s are best)
  • Juice of 1/2 lemon
  • 1 teaspoon sumac
  • Pinch Maldon sea salt
  • Freshly ground black pepper
  • 1 tablespoon rapeseed oil


For the salad:

  • 200g mixed leaves (mix of any of the following: rocket, watercress, spinach, salad, beetroot, baby kale), washed and dried
  • 16 cherry tomatoes, cut in half horizontally
  • 2 tablespoons pumpkin seeds
  • 3 spring onions, sliced
  • 35g Parmesan, grated
  • 2 large handfuls of fresh coriander (leaves and stalks), roughly chopped


Prep time: 5 minutes
Cooking time: 55 minutes
Total time: 1 hour

Traybaked chicken salad

This may sound simple (it is!) but ooooh it’s scrumptious. The warm juices from the chicken over the fragrant coriander leaves, tart spring onions, tasty tomatoes and fresh salad green are sublime. And then grate over the Parmesan for a little salty creaminess – yum! Perfect for an easy midweek throw-together meal.


Preheat the oven to 180/350/gas 4. Place the chicken thighs and drumsticks flat in a large roasting tray with potatoes. Drizzle over the rapeseed oil and sprinkle over the sumac, salt and pepper. Squeeze over the lemon juice. Bake in the oven for 55 minutes.

Meanwhile prepare the salad. Wash and spin the salad leaves. Combine with the halved tomatoes, pumpkin seeds, spring onion slices, coriander leaves and grated Parmesan.

Once the chicken has cooked, pour the juices in to a jug to use instead of a dressing for the salad. Serve while the chicken and potatoes are still hot.



A hot dressing releases the flavours in a salad leaving you with delicious aromas and textures.”

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