Chicken Thigh and Root Vegetable Traybake

Name: Chicken Thigh and Root Vegetable Traybake
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g Chicken thigh fillets; 700 g Potatoes; 300 g Carrots; 200 g Brown onions; 20 g Garlic; 30 ml Olive oil; 2 tsp Dried mixed herbs

Everything roasts in one tray while you do something else.

Serves 4 55 min 42g proteinKid-friendly

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Ingredients

Chicken thigh fillets800 g
Potatoes700 g
Carrots300 g
Brown onions200 g
Garlic20 g
Olive oil30 ml
Dried mixed herbs2 tsp

Method

Heat the oven to 200C and cut the potatoes and carrots into rough 3cm chunks.
Toss the vegetables and onion wedges with half the oil and the dried herbs, then spread over a large tray.
Rub the chicken thighs with the remaining oil, season, and nestle them skin-side up among the vegetables.
Roast for 40-45 minutes until the chicken is cooked through and the potatoes are crisp at the edges.
Rest for 5 minutes, then serve straight from the tray.