Chicken and Sausage Traybake With Roasted beetroot
This hearty chicken and sausage traybake is the perfect balance of comfort and flavour, with minimal fuss. Juicy chicken thighs are marinated in a fragrant sage and onion blend, then roasted alongside earthy beetroot and golden sausages for a dish that’s as colourful as it is satisfying. Everything cooks together on one tray, allowing the flavours to mingle beautifully while keeping cleanup simple—ideal for a cozy family dinner or an easy midweek meal.
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Ingredients
- 6-8 Boneless Chicken Thighs
- 4 Beetroots (cut into 2 cm chunks)
- 6-8 Sausages
- 2 tbsp Fresh Sage (Fresh or dried)
- 1 Onions (Roughly chopped in large pieces)
Chicken Thigh Marinade
- 2 tsp Mustard (from a jar)
- 1 tsp Salt
- 125 ml Olive Oil
- 1 Lemon – the juice of (or a splash of apple cider vinegar)
- 1 tbsp Worcestershire Sauce
- Pepper
Sage and Onion Chicken and Sausage Traybake
In a bowl add the chicken and chopped onion. Add the marinade ingredients and mix together so everything is covered. Leave for 3-4 hours or overnight.
Preheat the oven to 220℃/200℃FAN/GAS MARK 7/425℉.
Cut the sausages into 3cm pieces with some scissors and add them to the roasting tin. Add the beetroot chunk and the bowl of chicken.
Cook in the oven for 40 minutes or until the beetroot is cooked and the chicken is tender.
What To Serve With Chicken and Sausage Traybake
You can serve with extra vegetables like peas and broccoli. I made some homemade Yorkshire puddings and these were the perfect addition to this easy dish. Add a little gravy and it’s like having a chicken roast dinner without all the extra pots and pans!
How To Store Leftover Chicken and Sausage
Any leftovers you have you can either keep in the tin or transfer to a bowl and cover with cling film. Keep in the fridge for up to 3 days.
Re-heat in the microwave for 4-5 minutes, making sure the chicken is hot before serving.
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Chicken and Sausage Traybake With Sage And Onion
Equipment
Ingredients
- 6-8 Boneless Chicken Thighs
- 4 Beetroots (cut into 2 cm chunks)
- 6-8 Sausages
- 2 tbsp Fresh Sage (Fresh or dried)
- 1 Onions (Roughly chopped in large pieces)
Chicken Thigh Marinade
- 2 tsp Mustard (from a jar)
- 1 tsp Salt
- 125 ml Olive Oil
- 1 Lemon – the juice of (or a splash of apple cider vinegar)
- 1 tbsp Worcestershire Sauce
- Pepper
Instructions
- In a bowl add the chicken and chopped onion. Add the marinade ingredients and mix together so everything is covered. Leave for 3-4 hours or overnight.6-8 Boneless Chicken Thighs, 2 tbsp Fresh Sage, 1 Onions, 2 tsp Mustard, 1 tsp Salt, 125 ml Olive Oil, 1 Lemon – the juice of, 1 tbsp Worcestershire Sauce, Pepper
- Preheat the oven to 220℃/200℃FAN/GAS MARK 7/425℉.
- Cut the sausages into 3cm pieces with some scissors and add them to the roasting tin. Add the beetroot chunk and the bowl of chicken.6-8 Sausages, 4 Beetroots
- Cook in the oven for 40 minutes or until the beetroot is cooked and the chicken is tender.