Creamy Chicken & Leek Tray Bake

You can’t beat a traybake for a weeknight meal – they’re easy to make, tasty to eat and there’s less washing up! With just a few ingredients this comforting chicken traybake is great for an easy meal and is perfect to serve with our Roasted Vegetable Couscous for a satisfying dinner.


Heat the oven to 200c/180Cfan/gas 6

Put the chicken thighs skin side up in a large baking tray. Season with salt and pepper. Roast for 20 minutes. Add the leeks to the tray and toss in the juices. Bake for 10 minutes then pour in the stock and cook for another 10 minutes. Mix the mustard with the crème fraiche. Add to the pan with peas and stir. Return to the oven for a final 5 minutes.

Meanwhile prepare the couscous according to the packet instructions.

Divide the couscous between 2 plates, place the chicken on top and spoon over the sauce.



  • 4 chicken thighs, skin on, bone in
  • salt and pepper
  • 1 medium leek . cleaned, trimmed, cut into 2cm rings
  • 200ml chicken stock
  • 1 tbsp grain mustard
  • 150ml crème fraiche
  • 75g frozen peas
  • 1 packet Ainsley Harriott Roasted Vegetable Couscous