Why you should try chicken thigh traybake
Using a Chicken Thigh Traybake method means the juices from the chicken naturally season the vegetables as they cook together. This creates a deep and consistent flavour throughout the entire meal without needing many different pots and pans. You will find that the cleanup is very quick since everything happens on a single tray. It is a reliable way to achieve crispy chicken skin and soft roasted potatoes every single time.
How to cook chicken thigh traybake
Prepare the vegetables: Preheat your oven to 200 degrees Celsius and find a large roasting tin or baking tray. Wash the new potatoes and cut any larger ones in half so they are all roughly the same size. Peel the red onions and cut them into thick wedges before spreading them across the tray in an even layer.
Add the chicken: Place the chicken thighs onto the tray among the vegetables with the skin side facing upwards. Slice the lemon into thin rounds and tuck them between the pieces of meat and the potatoes. Peel and crush the garlic cloves then scatter them over the tray to add a lovely aroma to the dish.
Season the ingredients: Drizzle the olive oil over the chicken and the vegetables on the tray. Sprinkle the dried oregano, salt and black pepper evenly over everything to ensure a good flavour. You can use your hands to toss the vegetables slightly so they are well coated in the oil and herbs before roasting.
Roast until golden: Place the tray in the middle of the oven and bake for 45 minutes until the chicken is fully cooked. Check that the potatoes are soft and the chicken skin is golden and crispy before removing from the oven. Serve the Chicken Thigh Traybake immediately while it is hot and fresh.
The best tips for chicken thigh traybake
To get the best results from your Chicken Thigh Traybake, try to use bone-in thighs as they stay much juicier during the roasting process. You can easily adapt this recipe by adding other vegetables like bell peppers or courgettes depending on what you have in the fridge. Make sure the tray is large enough so the ingredients are not piled on top of each other. If the tray is too crowded, the vegetables will steam instead of roasting and they will not get those nice crispy edges.
If you prefer a stronger garlic flavour, you can leave the garlic cloves whole with their skins on for a sweeter roasted taste. Always ensure the chicken skin is dry before adding the oil to help it become extra crispy in the oven. Letting the Chicken Thigh Traybake rest for a few minutes after cooking allows the juices to settle for better flavour. Using a good quality olive oil will also make a noticeable difference to the final taste of the roasted vegetables.
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