Herb-Roasted Chicken Thighs and Veggies Traybake
Description
This is a simple, comforting, and flavorful one-pan dish. Juicy chicken thighs are roasted with a medley of seasonal vegetables, infused with aromatic herbs like rosemary, thyme, and garlic. The traybake method allows the chicken juices to mingle with the veggies, making everything tender, golden, and delicious. Perfect for weeknight dinners or a casual weekend meal.
Ingredients (Serves 4)
Chicken
8 bone-in, skin-on chicken thighs
2 tbsp olive oil
4 garlic cloves, minced
1 tsp salt
½ tsp black pepper
1 tsp paprika (smoked or sweet)
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
1 tbsp lemon juice
Vegetables
4 medium carrots, cut into sticks
2 medium red onions, cut into wedges
2 medium zucchinis, cut into thick slices
1 red bell pepper, sliced
1 yellow bell pepper, sliced
200 g baby potatoes, halved
2 tbsp olive oil
Salt and pepper, to taste
Optional: 1 tsp dried oregano
Preparation Time
Prep: 15–20 minutes
Cook: 35–45 minutes
Total: 50–65 minutes
Instructions
Preheat the oven to 200°C (390°F) / 180°C fan (400°F) / Gas Mark 6.
Prepare the chicken marinade:
In a small bowl, mix olive oil, minced garlic, salt, pepper, paprika, thyme, rosemary, and lemon juice.
Rub this mixture all over the chicken thighs, under the skin if possible for extra flavor.
Prepare the vegetables:
Place carrots, onions, zucchinis, bell peppers, and baby potatoes in a large bowl.
Drizzle with olive oil, season with salt, pepper, and oregano (if using), and toss well to coat evenly.
Arrange on a baking tray:
Spread the vegetables in a single layer on a large baking tray.
Nestle the chicken thighs on top of the vegetables, skin side up.
Roast in the oven:
Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 75°C (165°F) and the skin is golden and crisp.
Toss the vegetables halfway through cooking for even browning.
Optional broil for extra crispiness:
For crispier skin, broil (grill) the tray for 2–3 minutes at the end, keeping a close eye to prevent burning.
Serve:
Let the traybake rest for 5 minutes.
Serve the chicken thighs with the roasted vegetables. Optionally drizzle with fresh lemon juice or sprinkle with fresh herbs like parsley.
Tips & Tricks (Q&A)
Q: Can I use boneless chicken thighs instead?
A: Yes, but reduce cooking time to 25–30 minutes as they cook faster.
Q: Can I add other vegetables?
A: Absolutely! Sweet potatoes, parsnips, broccoli, or cherry tomatoes work well. Just adjust roasting times for softer or harder veggies.
Q: How do I make the chicken skin extra crispy?
A: Pat the skin dry before marinating and roast at a high temperature (200°C / 400°F). Broil for 2–3 minutes at the end if needed.
Q: Can I make this ahead of time?
A: Yes, you can marinate the chicken for a few hours or overnight. Roast veggies fresh for best texture.
Q: Is this freezer-friendly?
A: Cooked chicken and vegetables can be frozen separately. Reheat in the oven to retain crispness.