A chicken thigh traybake with roast veg is the midweek supper that looks after itself in the oven. Bone-in Chicken Thighs 900g-1.1kg (Frozen) stay juicier than breast, and the tray juices make a quick gravy. Shop Chicken Thighs when you want thighs ready for a one-tray roast.
Ingredients
- 900g–1.1kg chicken thighs (bone-in, skin-on if available)
- 500g potatoes, chunked
- 2 carrots + 1 red onion, chunked
- 1 pepper, chunked (optional)
- 2 tbsp oil
- 1 tsp smoked paprika + 1 tsp dried thyme
- 2 garlic cloves, smashed
- Salt, pepper, lemon wedges to serve
- 100ml chicken stock for the tray (optional)
Method
- Heat oven to 200°C (fan 180°C). Toss potatoes, carrot and onion with oil, paprika, thyme, salt and pepper on a large tray.
- Nestle the chicken thighs skin-side up among the veg. Rub with a little oil and season well. Add garlic.
- Roast 40–50 minutes until thighs hit 75°C in the thickest part and the skin is golden. Splash stock into the tray for the last 10 minutes if you want more juices.
- Rest 5 minutes. Squeeze lemon over and spoon tray juices onto the plates.
- Serve with greens or a simple salad — one tray, proper supper.
Feeding a crowd? Step up to 2kg Chicken Thigh Value Pack. Keep Chicken bookmarked for drumsticks and wings next week.