Potato, Leek and Chicken Traybake

Time: 1 hour(s), 15 mins
Serves: 4
Tags: Dairy Free, Family, Gluten Free, Healthy


Simple but flavour packed, this Potato, Leek and Chicken Traybake is the perfect mid-week meal for a busy household. Throw the ingredients in a dish when you get home, pop the tray in the oven and leave to cook. Packed with delicious flavours, a traybake also creates little washing up… bonus!


  • 4 Chicken Legs
  • 400 g Baby Potatoes
  • 3 Leeks, washed & tougher outer leaves removed
  • 1 Small Onion, sliced
  • 3 Garlic Cloves, crushed
  • Sea Salt & Ground Black Pepper, to season


  1. Pre-heat the oven to 210°C.
  2. Chop the washed leeks into large chunks.
  3. Add the whole potatoes to a large roasting tray. Drizzle with a little olive oil and season with salt & pepper. Roast for 20 minutes.
  4. Once the potatoes have been roasting for 20 minutes, remove the tray and add the onion, garlic and leeks. Give the veg a mix and then place the chicken legs on top.
  5. Drizzle the whole mixture with a little more oil and season generously before popping the tray in the oven.
  6. Roast the whole mixture for 45 minutes.

Top Tip

If you’ve got any leftover veg in the fridge or the cupboards, why not add to the traybake before adding the chicken? This recipe is a great way to use up leftovers!

This traybake recipe has been made exclusively for Blas y Tir by food blogger SimplyFoodbyMandy. You can find out more by visiting her Instagram and popping onto her website!

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