Roast chicken & roots with lemon & poppy seed sauce

Roast chicken & roots with lemon & poppy seed sauce

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(7 ratings)


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Cooking time

Prep: 5 mins Cook: 50 mins

Skill level



Serves 2

A simple but vibrant traybake for two- the creamy, bright orange sauce lifts the dish with citrus and paprika flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

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For the sauce

  • 1 shallot, finely chopped
  • 1 tbsp poppy seeds
  • 1 tsp sweet paprika
  • 200ml chicken stock (made from ½ a stock cube)
  • 1 tbsp clear honey
  • zest 1 lemon, plus juice of ½
  • 150ml pot soured cream
  • ½ small pack parsley

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  1. Heat oven to 200C/180C fan/gas 6. Put the chicken on a large baking tray, drizzle with 1 tsp oil and season well. Cook for 20 mins.
  2. Toss the veg in the remaining 2 tsp oil and some seasoning, scatter around the chicken and return to the oven for 30 mins.
  3. Meanwhile, prepare the sauce. Heat the remaining 1 tsp oil in a pan, add the shallot and poppy seeds, and cook for 5 mins. Add the paprika, chicken stock, honey, lemon zest and juice, and simmer until the liquid has reduced by half. Add the soured cream and some seasoning, bubble for 2 mins, then add half the parsley and keep warm until the chicken is ready. Remove the chicken and veg from the oven, scatter with the remaining parsley and serve with the sauce.

Recipe from Good Food magazine, September 2013

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Show comments
katmam's picture

Traybakes can be a little bland, but I loved the zingy, unusual sauce in this one! I have never baked beetroot before and I really enjoyed it. I agree with the previous review regarding the cooking times; I cooked the veg for 40 mins. Half an onion was fine instead of a shallot.

highwaycrossingfrog's picture
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I made this purely because I needed a chicken leg recipe and I had all the ingredients (with the exception of sour cream and parsley - I used garlic & herb low fat Philadelphia). The chicken and veg were delicious, but the star of the dish is the amazing sauce. I halved the chicken and veg for 1 but made the sauce as in the recipe for 2 and ended up eating almost all of it! I will definitely be making this again. My only criticism is that the veggies ended up crispy on the outside but slightly underdone, even though I took the chicken out after the stated time and gave them an extra 10 minutes - next time I will either chop them smaller or set the oven 20 degrees lower and cook them for longer.

tastytitbits's picture
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I used a large orange as I had used up all my lemons on the lemon drizzle cakes. The result was very good and tasty, Will definitely make again with lemon or orange.

georginagreen_368's picture

Had for dinner last week, Very tasty & simple to make

eleanormayo's picture
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We loved this, especially the unusual sauce, although I have to say that the sauce was nowhere near as vibrant in colour as it is in the picture!