Juicy chicken thighs roasted with crispy potatoes, carrots, and garlic make for the perfect one-pan family meal. Everything cooks together in the same tray, meaning less washing up and plenty of flavour.
This recipe uses bone-in, skin-on chicken thighs, which are a great budget-friendly option. They stay juicy during cooking and add lots of flavour to the vegetables as they roast.
What You Need
For exact measurements, check the recipe card at the bottom of the page. Here’s a quick look at what you’ll need and why.
Chicken Thighs
Bone-in, skin-on chicken thighs work best here. They’re cheaper than chicken breasts, stay juicy as they roast, and the skin crisps up beautifully.
Potatoes
Go for an all-rounder like Maris Piper or Desiree. Cut them into quarters or cubes, depending on their size so they cook evenly and crisp up nicely.
Carrots
Carrots add colour and natural sweetness. Cut them into thick slices or chunks so they roast at the same pace as the potatoes.
Onion
A large onion, quartered, softens and caramelises in the oven, adding lots of flavour to the dish.
Garlic
Whole garlic cloves roast until soft and sweet. You can mash them into the pan juices at the end to make a quick gravy.
Olive oil and seasoning
A drizzle of olive oil helps everything roast evenly. Season with sea salt, black pepper, garlic powder, mixed herbs, and a little paprika if you like a touch of colour and warmth.
Optional vegetables
Asparagus works really well added near the end, but you can swap it for green beans, broccoli, or even courgettes.
To serve
Optionally finish with some chopped herbs or a squeeze of lemon juice for freshness just before serving.
Making It
Start by preheating the oven to 200°C (180°C fan).
Wash and chop the potatoes and carrots so they’re roughly the same size, then peel and quarter the onion. Pat the chicken thighs dry with kitchen paper, this helps the skin go nice and crispy.
Add the chicken, potatoes, carrots, onion, and garlic to a large roasting tin. Drizzle everything with olive oil and sprinkle over the salt, pepper, garlic powder, paprika, and herbs. Use your hands or a spoon to toss it all together until it’s well coated.
Place the tray in the oven and roast for about 35 to 40 minutes, or until the chicken is golden and cooked through and the potatoes are tender. If you’re adding asparagus, pop it in for the last 10 to 15 minutes so it doesn’t overcook.
If you like extra crispy skin, you can finish the tray bake under the grill for a few minutes at the end, just keep an eye on it so it doesn’t burn.
Making a Quick Gravy
Once everything is cooked, you can make a simple gravy using the juices from the pan. Squeeze the roasted garlic out of its skins and mash it into the juices. Pour the liquid into a small saucepan and stir in a cornflour slurry (one tablespoon of cornflour mixed with two tablespoons of water). Simmer until thickened, or stir in a spoonful of instant chicken gravy granules for an even quicker option.
Notes and Tips
If you don’t have asparagus, try using broccoli or green beans instead. A teaspoon of rosemary or thyme works well for a herby twist.
Leftovers can be kept in the fridge for up to two days and reheated thoroughly before serving.
More Tray Bake Recipes
If you’re looking for more tray bake recipes check out these for inspiration:
- Sausage Tray Bake
- Salmon Tray Bake
- Mediterranean Chicken Tray Bake
- Harissa Chicken Tray Bake
- Chicken and Chorizo Tray Bake
Chicken and Potato Tray Bake
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Ingredients
- 8 chicken thights, bone-in, skin on
- 500 g potatoes
- 300 g carrots cut into 2–3cm chunks
- 1 large onion quartered
- 6 garlic cloves left whole
- 3 tbsp olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp dried mixed herbs
- 1 tsp garlic powder
- ½ tsp paprika optional
- A handful of asparagus spears optional, added near the end
- Fresh herbs or lemon wedges to serve (optional)
Instructions
- Preheat the oven to 200°C / 180°C Fan / Gas 6.
- Wash and chop the potatoes and carrots into even pieces, and peel and quarter the onion.
- Add the chicken, potatoes, carrots, onion, and garlic to a large roasting tin. Drizzle over the olive oil and sprinkle with salt, pepper, garlic powder, paprika (if using), and mixed herbs. Toss everything together so it’s well coated.
- Place the tray in the oven and roast for around 35 to 40 minutes, until the chicken is golden and cooked through and the potatoes are tender.
- If you’re adding asparagus, pop it into the tray for the last 10 to 15 minutes of cooking.
- For extra crispy skin, finish the tray bake under the grill for 3 to 5 minutes at the end (but keep a close eye on it).
- To make a quick gravy, squeeze the roasted garlic out of its skins and mash it into the pan juices. Pour the liquid into a small saucepan and stir in a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp water). Simmer until thickened, or add a spoonful of instant chicken gravy granules for extra flavour.
Nutrition information is automatically calculated, so should only be used as an estimate.