Chicken & sausage traybake with red cabbage & rosemary

Chicken & sausage traybake with red cabbage & rosemary

This dish brings together tender roasted chicken thighs, apple, pecan and sausage meat stuffing balls, and roasted vegetables in a rich, cinnamon, garlic and ginger spiced sauce. It is finished with fragrant rosemary and can be complemented by a generous portion of mashed potatoes. 

3 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

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  • 2 red onions, peeled and cut into wedges
  • 1 small red cabbage, cut into wedges
  • 400g squash, deseeded and cut into wedges
  • 4 chicken thighs
  • 2 tbsp olive oil
  • 1 sprig/s thyme, leaves only, plus extra to garnish
  • 2 sprig/s rosemary, leaves only

For the sausage balls

  • 4 sausages
  • 1 eating apple (Cox or similar), peeled, cored and chopped
  • 40g pecans, chopped

For the sauce

  • 75ml red wine
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 50ml chicken stock or water
  • 3 garlic cloves, crushed
  • 30g piece ginger, peeled and grated
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves


  1. Preheat the oven to 200ºC, gas mark 6. Arrange the vegetables over a large roasting tin and tuck in the chicken thighs – don’t worry if they partially sit on top of the veg. Drizzle with the olive oil, rubbing some of it over the chicken skin. Season well, then sprinkle over the thyme. Roast in the oven for 20 minutes.

  2. Remove the sausages from their casings and mix with the apple and pecans. Form into 8 balls. Add the balls to the roasting tin and cook for a further 15 minutes.

  3. Mix all the sauce ingredients together, then pour into the roasting tin around the veg and baste the chicken thighs. Rearrange the vegetables if necessary to make sure the cabbage is exposed and can crisp up a bit, then sprinkle the rosemary over the top.

  4. Roast in the oven for a further 15 minutes. The chicken and sausages should be cooked through until the juices run clear and there is no pink meat. By this point the sauce should be reduced and slightly sticky. Serve immediately garnished with thyme, on its own, or with a large pile of mashed potatoes.


Typical values per serving when made using specific products in recipe


3,484kJ/ 838kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating