Modern Irish Chicken and Leek Traybake with Wholegrain Mustard
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Ingredients
- 8 bone-in chicken thighs
- 2 leeks, sliced
- 500 g baby new potatoes, halved
- 1 tbsp wholegrain mustard
- 100 ml double cream
- 150 ml chicken stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 740 kcal
- Protein
- 47.1 g
- Carbohydrate
- 22.5 g
- of which sugars
- 3.7 g
- Fat
- 51 g
- of which saturates
- 17.4 g
- Fibre
- 3.7 g
- Salt
- 0.97 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes and leeks with the olive oil in a roasting tray.
- 2
Rub the chicken with salt and black pepper and arrange skin-side up among the vegetables.
- 3
Roast for 35-40 minutes until the chicken is cooked through with no pink remaining and the potatoes are tender.
- 4
Mix the mustard, cream and chicken stock together and pour over the tray for the last 10 minutes of cooking.
- 5
Serve straight from the tray.
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