Chicken and vegetable traybake

Chicken and vegetable traybake

Category: Main meal | Serves: 4

Prep time: 15 minutes | Cooking time: 1 hour


2 red onions, cut into wedges

500g (1lb 2oz) new salad potatoes (such as Charlotte), cut in half lengthways

1 red pepper, deseeded and cut into chunks

1 yellow pepper, deseeded and cut into chunks

1 courgette, thickly sliced

8 cloves garlic, left unpeeled

5 tsp olive or rapeseed oil

8 chicken thighs (about 1kg/2 1/4 lb total weight with skin on and bones in), skin removed

1 tsp dried Italian herb seasoning

Freshly ground black pepper, to taste

4 tomatoes, halved

  1. Preheat oven to 200°C/180°C fan/gas mark 6. Arrange red onions, potatoes, peppers, courgette and garlic in a large, non-stick roasting tin. Drizzle over 3 teaspoons of the olive oil; toss to coat vegetables all over. Roast in oven for 15 minutes.
  2. Meanwhile, slash each chicken thigh a couple of times with a sharp knife. Place chicken in a bowl, drizzle over remaining oil, add dried herbs and black pepper; toss to coat chicken.
  3. Remove roasting tin from oven; nestle chicken thighs between vegetables. Tuck tomato halves, cut-sides up, around vegetables. Return to oven; roast for a further 45 minutes or so until chicken is fully cooked (see Cook’s tips).
  4. Serve immediately, squeezing garlic out of the skins as you eat. Serve with a mixed leaf side salad or crusty bread, if you like.

Cook's tips

  • To check if the chicken is cooked, insert a skewer into a chicken thigh – if juices run clear and there is no pink meat, it is cooked; if not, return to oven and roast for a
    further 5–10 minutes or until fully cooked.
  • Cool any leftovers and refrigerate overnight. Enjoy the next day, reheated until piping hot throughout.
  • Substitute dried mixed herbs for the Italian herb seasoning.

Nutritional information

Chicken Veg Tray Bake