Chicken Thigh Traybake
Chicken thighs roasted on a tray with potatoes, onions and carrots until the skin is crisp. Four servings in 55 minutes.
Don't Make These Mistakes
Dry the skin well so it crisps in the oven.
If the vegetables are not browned when the chicken is done, lift the chicken off and roast the tray for 5 minutes more.
Use a large tray; crowded vegetables steam.
Check one thigh early at 35 minutes if your oven runs hot.
Cooking Chicken Thigh Traybake
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Heat the oven to 220°C / 430°F (200°C / 390°F fan). Toss the potatoes, onions and carrots with 2 tbsp oil and half the salt on a large tray.
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Pat the chicken dry. Rub with the remaining oil, salt, paprika and thyme.
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Set the chicken skin side up on top of the vegetables.
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Roast for 45 minutes until the skin is deep golden and the juices run clear. Rest for 5 minutes.
What's Going On Here
Keep the skin side up. That is most of the recipe, and the part people skip. It lets the fat run down over the vegetables and the skin crisp in the dry heat of the oven.
Bone-in thighs are cheaper than breasts and almost impossible to overcook. The bone and the fat keep the meat juicy even if the tray stays in for 10 minutes too long.
Cut the vegetables into similar sizes, about 3 cm. Potatoes take longest, so they go in smaller than the carrots.
Dry the skin with kitchen paper before oiling. Wet skin steams and stays flabby. The chicken is done when the juices run clear and the thickest part reads 75°C or the leg wobbles loose. Thighs are more forgiving than breasts and cost less, so this is a good dish for the weekday cook. The juices in the bottom of the tray flavour the vegetables, and spooning them over the plate acts as a simple sauce.
After You've Cooked It
Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 15 minutes.
Changing the Recipe
- Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.
Serving Chicken Thigh Traybake
- Green beans
- Gravy
- Side salad
- Crusty bread
Still Wondering?
How long does Chicken Thigh Traybake take to make?
About 55 minutes in total — 10 minutes of preparation and 45 minutes of cooking. The recipe serves 4.
What are the key tips for making Chicken Thigh Traybake?
Dry the skin well so it crisps in the oven. If the vegetables are not browned when the chicken is done, lift the chicken off and roast the tray for 5 minutes more. Use a large tray; crowded vegetables steam. Check one thigh early at 35 minutes if your oven runs hot.
What should I serve with Chicken Thigh Traybake?
Green beans; Gravy; Side salad; Crusty bread.
How should Chicken Thigh Traybake be stored?
Keeps in the fridge for up to 3 days. Reheat on a tray at 200°C for 15 minutes.
Is Chicken Thigh Traybake suitable for a special diet?
This recipe is gluten-free, high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Chicken Thigh Traybake?
About 809 kcal per serving, with 47 g protein, 45 g carbohydrate and 49 g fat. The figures are calculated from the ingredient list and are an estimate.
Chicken Thigh Traybake Nutrition
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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