Chicken Thigh and Root Vegetable Traybake
Everything roasts in one tray while you do something else.
Ingredients
- Chicken thigh fillets800 g
- Potatoes700 g
- Carrots300 g
- Brown onions200 g
- Garlic20 g
- Olive oil30 ml
- Dried mixed herbs2 g
Method
- Heat the oven to 200C and cut the potatoes and carrots into rough 3cm chunks.
- Toss the vegetables and onion wedges with half the oil and the dried herbs, then spread over a large tray.
- Rub the chicken thighs with the remaining oil, season, and nestle them skin-side up among the vegetables.
- Roast for 40-45 minutes until the chicken is cooked through and the potatoes are crisp at the edges.
- Rest for 5 minutes, then serve straight from the tray.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
Salmon and Root Vegetable Traybake
- 600 g Salmon fillets instead of Chicken thigh fillets
Roast the vegetables alone for 30 minutes, then nestle in the salmon for the last 12 to 15 minutes.
Vegetarian
Halloumi and Root Vegetable Traybake
- 400 g Halloumi instead of Chicken thigh fillets
Roast the vegetables alone for 30 minutes, then add the thickly sliced halloumi for the last 12 to 15 minutes until golden.
Vegan
Chickpea and Root Vegetable Traybake
- 440 g Chickpeas instead of Chicken thigh fillets
Roast the vegetables alone for 20 minutes, then scatter the drained, dried chickpeas tossed in a little oil over the tray for the last 20 to 25 minutes.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Chicken thigh fillets · 800 g
- Potatoes · 700 g
- Carrots · 300 g
- Brown onions · 200 g
- Garlic · 20 g
- Olive oil · 30 ml
- Dried mixed herbs · 2 g