The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chick’n & rosemary traybake
Our classic herby traybake swaps in tender chunks of chick’n to boost the plant power – and what a result. Roasted carrots, onions, broccoli and potatoes get a flavour boost with garlic paste, mustard, rosemary and Henderson’s Relish, then bake in a savoury stock. De-lish!
SWK: High protein
Plants 4
SWK: High fibre
one tray
Serving size
Ingredients
- 1 onion
- 400g baby potatoes
- 2 carrot
- 1 handful of fresh rosemary
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 1 handful of fresh flat-leaf parsley
- 90g Tenderstem broccoli
- 160g vegan chick'n chunks (Soya, Barley, Cereals Containing Gluten, Eggs, Oats, Rye, Wheat) (soy based chicken-style chunks)
Nutritional Information
Calories: 396
Protein: 25g
Carbs: 58g
Fat: 5.7g
Ingredients
- 800g baby potatoes
- 4 carrot
- 2 onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh rosemary
- 320g vegan chick'n chunks (Soya, Barley, Cereals Containing Gluten, Eggs, Oats, Rye, Wheat) (soy based chicken-style chunks)
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 12 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 180g Tenderstem broccoli
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 383
Protein: 24g
Carbs: 56g
Fat: 5.3g
Chick’n & rosemary traybake
Our classic herby traybake swaps in tender chunks of chick’n to boost the plant power – and what a result. Roasted carrots, onions, broccoli and potatoes get a flavour boost with garlic paste, mustard, rosemary and Henderson’s Relish, then bake in a savoury stock. De-lish!
Cook time:
50 mins
Cuisine:
British
Food group:
Vegan
Allergens: Mustard, Celery, Soya
Cooking Instructions
Before you start
- 1 oven proof baking dish
Prep the veg
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Quarter the potatoes, and dice the carrots into 3cm cubes. Peel the onions and cut each into 8 wedges.
Get roasting!
- Place the potatoes, carrots and onions into an ovenproof dish, spritz with cooking spray and roast for 25 mins.
- Meanwhile, dissolve half the stock cube in 400ml boiled water (500ml for 4 portions).
Add some oomph
- Finely chop the rosemary leaves.
- Add the rosemary, chick'n, mustard, garlic paste and Henderson's Relish to the dish. Pour in the stock, stir well and return to the oven for 10 mins, until the potatoes are soft.
Sort your greens & serve
- Trim the broccoli, then place it on top of the bake and cook for 10 mins.
- Finely chop the parsley and stir it through the dish.
- Spoon out the bake and serve.