Chicken and Potato Tray Bake
Juicy chicken thighs roasted with crispy potatoes, carrots, and garlic, all cooked together in one pan for an easy, comforting family meal. Simple to prepare, budget-friendly, and full of flavour.
Servings: 4
Calories:
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.
