Dinner ideas UK

Chicken & Veg Traybake

One tin, 10 minutes of work, feeds four. Serves 4, about 50 minutes.

Chicken & Veg Traybake - AI-generated illustration

Photo: AI-generated illustration of the dish.

You'll need

  • 8 chicken thighs (bone-in, skin-on)
  • 1kg baby potatoes, halved
  • 2 red peppers, thickly sliced
  • 2 red onions, cut into wedges
  • 3 carrots, cut into batons
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs
  • to taste salt and pepper

Method

How to make it

  1. Heat

    Heat the oven to 200C (180C fan, gas 6).

  2. Chop

    Halve the baby potatoes, slice the peppers thickly, cut the onions into wedges and the carrots into batons - roughly thumb-sized so everything cooks evenly.

  3. Toss

    Put all the veg in a large roasting tin, add the oil, herbs, salt and pepper, and toss with your hands until coated.

  4. Top

    Sit the thighs on top of the veg, skin side up, so the fat bastes the vegetables as it cooks.

  5. Roast

    Roast for 40 to 45 minutes. The chicken is done when the juices run clear and there is no pink at the thickest part, right by the bone.

  6. Serve

    Serve straight from the tin - two thighs and a quarter of the veg per adult portion.

Shopping list

  • Chicken thighs x8 (about 1.2kg)
  • Baby potatoes 1kg
  • Red peppers x2
  • Red onions x2
  • Carrots x3
  • Olive oil
  • Dried mixed herbs

What's in a portion

724kcalCalories (estimated)
46gProtein (estimated)
53gCarbs (estimated)
38gFat (estimated)
9.5gof which saturates (estimated)
14gof which sugars (estimated)

Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Dry spices and dried herbs are not included in the figures (not measured). How our recipes are made.

Allergens

Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.

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