Roast chicken & roots with lemon & poppy seed sauce

Roast chicken & roots with lemon & poppy seed sauce

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(9 ratings)

Prep: 5 mins Cook: 50 mins


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: per serving

  • kcal576
  • fat39g
  • saturates15g
  • carbs37g
  • sugars36g
  • fibre9g
  • protein24g
  • salt1.3g
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  • 2 chicken legs
  • 1 tbsp olive oil, plus 1 tsp for the sauce
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 carrots, cut into long chunky pieces



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 large beetroot, cut into wedges



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

For the sauce

  • 1 shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp poppy seeds
  • 1 tsp sweet paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 200ml chicken stock (made from ½ a stock cube)
  • 1 tbsp clear honey
  • zest 1 lemon, plus juice of ½



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 150ml pot soured cream
  • ½ small pack parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…


  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.

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Comments, questions and tips

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31st Aug, 2019
It's the sauce that makes this dish so heavenly good. OMG! Maybe I'll try next time without the parsley in the sauce as it didn't add much. Go and have a try, well worth. Veggies need more times to bake though.
29th Aug, 2014
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.
9th Jul, 2014
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.
30th Sep, 2013
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.
22nd Sep, 2013
Had for dinner last week, Very tasty & simple to make
5th Sep, 2013
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!
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