Chicken Tray Bake

After about a year of blogging I have not yet been able to establish this blog’s main “identity” for myself. My aim each week is to have an interesting and tasty recipe that works but I want readers to love the photographs more than anything else. That is after all the main purpose of the blog, essentially a vehicle for me to grow my craft as a very new to the scene food photographer.

Chicken Tray Bake

The one identity I know this blog is not, is a treasure trove of midweek meals.  I try to eat pretty sensible during the week and since I am just cooking for myself, week day meals are straight forward and hardly blog worthy. But saying that, I do think this chicken tray bake is the perfect mid week meal. It does not take any effort to get it all together and the oven does the rest of the work. Roast some veggies in another tray and make some cauliflower mash to soak up the gravy, and you have a very satisfying meal ready within an hour. Good enough to invite a few friends over for a comforting winter meal with a bottle of Flat Roof Manor Merlot.

Chicken Tray Bake

Remember the dish will only be as good as the ingredients. So good quality free range chicken and good quality, flavourful sausages are an absolute must.

Chicken Tray Bake


  • 6 pieces of chicken with skin
  • 6 individual sausages (good quality pork, beef or lamb)
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • 1 tbs of your favourite herb and spice mix for chicken
  • ½ cup Flat Roof Manor Shiraz
  • 4 cloves of garlic, bashed
  • 1 onion, cut in half horizontally and then quartered
  • 1 stem fresh rosemary, cut in smaller pieces
  • handful of baby tomatoes


  1. Preheat the oven to 200 degrees C.
  2. Place the chicken in a ziplock bag, add the salt, pepper and herb & spice mix and give it a good shake to coat the chicken. (I used a mixture of salt, pepper, chicken spice, baharat, dried chilli flakes).
  3. Pour the wine in a baking tray. Place the garlic, chicken, sausages and onions on top of the red wine. Dot with the cut sprigs of rosemary and sprinkle the baby tomatoes on top.
  4. Bake for 20 minutes covered in foil, remove the foil and bake for a further 30 – 40 minutes until the chicken and sausages are cooked and the chicken skin is golden brown and crisp. Pop it under the grill for a few minutes to crisp up further if needed.
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 * This recipe forms part of the Flat Roof Manor Food and Wine Pairing Series

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