This easy chicken legs and chips traybake is a no-fuss, all-in-one dinner with crispy chicken, golden homemade chips, and delicious roasted flavours. Perfect for busy weeknights.
With minimal washing up, this dish is a family budget-friendly one that is simple to prepare and cook. The crispy skin and juices dripping onto the homemade chips are delicious!
Make it your own with trying different herbs and spices on the chicken and/or chips, and add some veggies along with the chips, if you like.
Tips
- Seasonings for the chips – toss the uncooked chips in spices like paprika, cayenne, Cajun or chipotle. Or garnish with rosemary, thyme or parsley once the chips are cooked. For cheesy garlic chips, toss the cooked chips in grated parmesan and garlic butter.
- Optional vegetables – try adding chopped onion, peppers or cherry tomatoes to roast alongside for colour and sweetness. Root veg like carrots or parsnips will provide extra bulk.
- Flavour variations:
- Spicy – add chilli flakes or Cajun seasoning.
- BBQ – coat the chicken in barbecue sauce for the last 10 minutes of cooking.
- Garlic and herb – rub the chicken with crushed garlic, rosemary and lemon zest.
- Mediterranean – add olives, cherry tomatoes and oregano to the chips.
- This easy chicken legs and chips traybake recipe is easily adapted if you’re cooking for less or more people. For doubling the recipe, use a large roasting tin or 2 medium ones.
Frequently Asked Questions
Yes – boneless thighs work well and cook faster. Cook the chips for 10 minutes before adding the chicken for the last 20 to 25 minutes.
It’s best served fresh, but leftovers can be cooled, stored, and reheated in the oven or air fryer.
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HOW TO MAKE THIS EASY CHICKEN LEGS AND CHIPS TRAYBAKE
Ingredients
- 2 chicken legs
- salt
- 2.5 tsp vegetable oil
- 400g potatoes (I like Maris Piper or King Edward), peeled if you wish and cut into 1cm wide slices, then into 1cm sticks.
- freshly ground black pepper
- additional seasonings of your choice (optional – see Tips)
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Put a medium roasting tin pan over a medium high heat and wait a couple of minutes for it to heat up. Season the chicken legs all over with salt.
- When the tin is hot, add 1 tsp of the vegetable oil, swirl it and put the legs in, skin-side down. Fry, without moving, for 5 minutes. The chicken skin should be crisp and golden (don’t be tempted to move the legs before this happens, but if some parts are taking longer to brown than others you can press down on them with a spatula). Once the skin is crisp, the legs should easily release from the tin. Remove from the heat and transfer the legs to a plate.
- Add the remaining 1.5 tsp of vegetable oil to the tin, then add the chips and season with salt and freshly ground black pepper. Toss to coat the chips in the oil and seasoning.
- Place a cooling/grilling rack over the tin of chips then place the browned chicken legs on the rack (skin side up). Cook in the oven for 15 minutes, remove from the oven and carefully remove the rack with chicken legs onto a board, or the hob, while you toss the chips. Replace the rack and legs onto the tin then return it to be the oven for another 15 minutes. You can check that the chicken is cooked (74C) using a meat thermometer.
- Serve with your choice of coleslaw and salads or vegetable side dishes.
Serving Suggestions
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Easy Chicken Legs and Chips Traybake
Ingredients
- 2 chicken legs
- salt
- 2.5 tsp vegetable oil
- 400 g (14.1 oz) potatoes (I like Maris Piper or King Edward) peeled if you wish and cut into 1cm wide slices, then into 1cm sticks.
- freshly ground black pepper
- additional seasonings of your choice (optional – see Notes)
Instructions
- Heat the oven to 200C/fan 180C/gas 6. Put a medium roasting tin pan over a medium high heat and wait a couple of minutes for it to heat up. Season the chicken legs all over with salt.
- When the tin is hot, add 1 tsp of the vegetable oil, swirl it and put the legs in, skin-side down. Fry, without moving, for 5 minutes. The chicken skin should be crisp and golden (don’t be tempted to move the legs before this happens, but if some parts are taking longer to brown than others you can press down on them with a spatula). Once the skin is crisp, the legs should easily release from the tin. Remove from the heat and transfer the legs to a plate.
- Add the remaining 1.5 tsp of vegetable oil to the tin, then add the chips and season with salt and freshly ground black pepper. Toss to coat the chips in the oil and seasoning.
- Place a cooling/grilling rack over the tin of chips then place the browned chicken legs on the rack (skin side up). Cook in the oven for 15 minutes, remove from the oven and carefully remove the rack with chicken legs onto a board, or the hob, while you toss the chips. Replace the rack and legs onto the tin then return it to be the oven for another 15 minutes. You can check that the chicken is cooked to 74C using a meat thermometer.
- Serve with your choice of coleslaw and salads or vegetable side dishes.
Notes
- Seasonings for the chips – toss the uncooked chips in spices like paprika, cayenne, Cajun or chipotle. Or garnish with rosemary, thyme or parsley once the chips are cooked. For cheesy garlic chips, toss the cooked chips in grated parmesan and garlic butter.
- Optional vegetables – try adding chopped onion, peppers or cherry tomatoes to roast alongside for colour and sweetness. Root veg like carrots or parsnips will provide extra bulk.
- Flavour variations:
- Spicy – add chilli flakes or Cajun seasoning.
- BBQ – coat the chicken in barbecue sauce for the last 10 minutes of cooking.
- Garlic and herb – rub the chicken with crushed garlic, rosemary and lemon zest.
- Mediterranean – add olives, cherry tomatoes and oregano to the chips.
- This easy chicken legs and chips traybake recipe is easily adapted if you’re cooking for less or more people. For doubling the recipe, use a large roasting tin or 2 medium ones.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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