Recipe: An ‘all-in-one’ dinner... fresh and tasty

Here's an easy tray bake by Di Curtin, made with fresh and tasty but extremely convenient ingredients
Recipe: An ‘all-in-one’ dinner... fresh and tasty
TASTY: All-in-one Chicken Tray Bake by Di Curtin

COVID-19 has given us plenty of time to spend in the kitchen. But #stayathome restrictions have created the need to think wisely when shopping.

If you’re trying to make one weekly run to the shops as I am, in order to comply with social distancing and making less journeys, planning meals ahead is essential.

You’ve got to think about versatility of ingredients and those that won’t go off too quickly. Also those that can be frozen, or that you can buy frozen already.

This weekend’s main course is an all-in-one dinner made with fresh and tasty but extremely convenient ingredients. Chicken legs are versatile and economical. You can oven roast, stew or casserole them. They freeze well, but you must remember to defrost thoroughly by taking them out of the freezer the night before, and leaving them in a cool kitchen or pantry overnight.

I’ve also used butternut squash in this dish. Not terribly seasonal this time of year, being more associated with autumn. Nevertheless, it’s readily available and will last weeks in the veg basket. Add to that some normal or sweet potatoes which also store well in a dry cool place. Onions are good keepers, from the small powerful organic ones to colourful red ones and big mild Spanish onions.

For the freezer, I always buy frozen peas and frozen beans, I find these the handiest for a quick side veg or for adding to casseroles, curries, fried rice dishes etc. You can use them to serve on the side with this weekend’s main course, but I prefer to serve this with a salad and garlic mayo.

I’m combining the chicken legs with squash and normal or sweet potato wedges in a quick oven baked all in one dish.


Ingredients (Serves 4)

2 tsp wholegrain mustard 

3 tbsp olive oil 

Sea salt and freshly ground black pepper 

4 fresh chicken legs 

For the veggies:

1 small to medium butternut squash, peeled, seeded and in big wedges 

2 red onions, peeled and in wedges 

4 medium normal or sweet potatoes, scrubbed and in wedges 

2 cloves garlic, peeled and crushed 

Olive oil for drizzling 


  • Mix mustard, oil and seasoning in a bowl and rub all over the chicken legs in a shallow dish.
  • Leave in the fridge to marinate for an hour or as long as you can.
  • Pop the chicken on a large non-stick tray and cook in a pre-heated oven Gas 5 375 190C for about 15 minutes, or until starting to brown and caramelize.
  • Season the prepared veggies in a large bowl with garlic and drizzle with oil. Season and toss together, to coat evenly. When the chicken has begun to brown, remove it from the oven and strew the veggies around and underneath the meat.
  • Return to the oven for about 25 minutes, or till the chicken is cooked through and the veggies are tender. Cover with foil if the veggies are getting too brown. Test the chicken by piercing the thickest part of the thigh. Juices should be clear with no sign of pinkness.
  • Serve immediately with a big salad and garlic mayo on the side.


Chicken legs 900g €2.79

Butternut Squash (whole squash 89c)

Red Onions 500g net €1.59

Sweet Potatoes 750g €1.19

Total: €6.46

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