Tray-Baked Chicken with Vegetables

Tray-baked chicken is a truly comforting Sunday dish: everything bakes in a single tray, yet you get rich, melded flavours.

1. Preheat the oven to 200 °C. Blot the chicken legs dry with kitchen paper, then salt and pepper both sides thoroughly.

2. Peel the potatoes and cut them into larger, even wedges, slice the carrots into rounds, cut the onion into thicker slices – it is important that the pieces are roughly the same size, so they cook at the same time.

3. Scatter the vegetables into a large tray, drizzle them with half of the oil, salt and pepper them, and toss them so it coats them all over.

4. Lay the chicken legs on top of the vegetables, skin-side up, and drizzle them with the remaining oil.

5. Push it into the hot oven, and bake it for 55-60 minutes. Halfway through cooking, toss the vegetables, and baste the chicken with the pan juices collected in the tray.

6. For the last 10 minutes turn to a higher setting (about 220 °C), so the chicken skin browns crisp and takes on a nice golden brown colour.

Tip: It is perfect when a clear, translucent juice runs from a knife inserted into the thickest part of the leg – if it is still pink, bake it for a few minutes more.