Serves 4–6
Throw it in. Let it roast. Get stuck in.
Loaded with HECK! Chicken, Red Pepper & Feta chipolatas, roasted veg and creamy feta, this easy traybake delivers bold, Mediterranean-inspired flavour with minimal effort. Just throw it in, let it do its thing, and serve.
Ingredients
- 1 pack HECK! Chicken, Red Pepper & Feta Chipolatas
- 1 red onion, cut into chunks
- 2 sweet red peppers, cut into chunks
- 400g baby potatoes, sliced
- 1 cauliflower, broken into florets
- 8 garlic cloves
- 150g vine tomatoes, halved
- 1 lemon, thinly sliced
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 tbsp olive oil
- Salt & pepper
- 400g feta, cubed
- 1 lemon, cut into wedges
- Fresh basil, to finish
Method
-
Preheat the oven
Preheat to 200°C (fan 180°C). -
Prep the tray
Add the potatoes, cauliflower, red onion, peppers, garlic and tomatoes to a large baking tray. Drizzle with olive oil, season with salt, pepper, paprika and garlic granules, then toss everything together. -
Add the flavour
Scatter over the lemon slices and feta cubes. -
Top with sausages
Lay the HECK! chipolatas on top, spacing them out evenly. -
Roast
Roast for 25–30 minutes, until the sausages are cooked through and everything is golden, soft and slightly crisp at the edges. -
Finish & serve
Squeeze over the fresh lemon wedges, scatter with basil and serve straight from the tray.
Top Tip
Let the edges catch slightly in the oven - those crispy bits are where the flavour’s at.