Garlicky Chicken Traybake with Pickled Celery
By OcadoLife
Published on 11 December 2025
You can’t beat a traybake for faff-free family meals, and this healthy, gluten-free Garlicky Chicken Traybake with Pickled Celery – from Masterchef finalist and cookbook author Dean Edwards – is up there with the best of them. It’s full of zip and zing, with a lovely piquancy.
Time and servings
1 hr 5 minsTotal time
4Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 400g carrots, cut into chunks
- 600g white potatoes, diced
- 8 chicken drumsticks
- 6 (approx.) large garlic cloves, crushed or grated
- 2 tbsp olive oil
- 40g sliced green jalapeños, from a jar, plus 50ml brine
- ½ lemon, zested
- 1 celery stick, finely sliced
- 1 small handful flat-leaf parsley sprigs
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Parboil the carrots and potatoes in a large pan of boiling salted water for 5 mins, then drain well.Step 2
Combine the chicken, carrots, potatoes and garlic in a large roasting tin. Drizzle with the oil and season well. Scatter over the jalapeños and lemon zest, then roast for 50 mins or until cooked through and golden, giving the tin a shake halfway through.Step 3
Meanwhile, put the celery in a small bowl and cover with the jalapeño brine. Set aside for 30 mins or so, then drain.Step 4
Remove the roasting tin from the oven. Scatter over the parsley and pickled celery, then serve.