Traybaked chicken with butternut and courgettes



Serves 4


  • 1 whole chicken, cut into eight or 4 drumsticks and 4 thighs
  • 1/2 teaspoon sumac
  • 1 teaspoon paprika
  • 100ml cooking white wine
  • 1 tablespoon rapeseed oil
  • 1 butternut, peeled deseeded and cut into chunks
  • 3 courgettes, quartered lenghtways and chopped into chunks
  • 20cm chunk of chorizo, sliced thickly
  • Handful of dried or fresh chopped base herbs (oregano, thyme or rosemary)
  • 1 bay leaf
  • Pinch Maldon sea salt
  • Freshly ground black pepper


Prep time: 10 minutes
Cooking time: 1 hour
Total time: 1 hour 10 minutes

Traybaked chicken with butternut and courgettes

Traybakes are legendary. They are the ultimate busy-persons answer to cooking. Preheat the oven, throw your ingredients into a roasting tray, roast in the oven and enjoy. No fuss. No pans. No unnecessary washing up. Easy cooking at it’s best. This particular traybake is a combination of my most favourite ingredients: butternut, chorizo, courgettes, sumac, and paprika.


Preheat the oven to 180/350/gas 4.

Place the vegetables, chorizo and bay leaf in a large roasting tray and pour over the cooking wine. Place the chicken pieces on top. Sprinkle over the sumac, paprika, salt, pepper and herbs and drizzle over the rapeseed oil.

Bake for 55 minutes – 1 hour, depending on how large your chicken pieces are. You can tell chicken is done when the meat starts to come away from the bone on the drumsticks or the juices all run clear.

Serve with a lovely green salad and a sharp dressing.



Don’t forget to keep the bones (or carcass if you have one) to make a stock.”Β 

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