Chicken and leek tray bake

This easy tray bake recipe sees budget-friendly chicken drumsticks paired with white wine, oregano and leeks to create a subtle yet flavourful dinner

  • 10 mins preparation
  • 50 mins cooking
  • Serves 4
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  • 1 tablespoon olive oil
  • 8 chicken drumsticks
  • 1 cup white wine
  • 1 cup chicken stock
  • 2-3 leeks, trimmed, quartered lengthways
  • 1 red capsicum, seeded, cut into 3cm pieces
  • 1 cup olives
  • 1 bunch oregano
  • 2 tablespoon extra virgin olive oil
  • couscous, lemon wedges to serve


  • 1
    Preheat oven to moderate, 180°C.
  • 2
    In a large frying pan, heat oil on high. Cook drumsticks for 4-5 minutes, turning, until well browned.
  • 3
    Pour wine and stock into a large baking dish. Arrange chicken, leek, capsicum, olives and half the oregano sprigs in dish. Season and drizzle with oil.
  • 4
    Bake for 40-45 minutes until chicken is cooked through. Serve chicken and juices scattered with remaining oregano. Accompany with couscous and lemon wedges.


  • Prepare couscous according to the packet instructions. - It’s important to trim and wash leek thoroughly to remove grit in the layers before using. - If liked, add some potato chunks to the dish in Step 3.