Chicken Thigh Traybake
A chicken thigh traybake is hard to beat for a midweek dinner: chicken, new potatoes and red onions roast together on one tray, and the chicken fat seasons everything as it goes. Bone-in, skin-on thighs stay juicy during a long roast and the skin turns golden and crisp. You need about 15 minutes of preparation, then the oven does the rest for 45 minutes.
- Total
- 1 h 5 min
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Per serving
- 570kcal
Getting a good crust on chicken thigh traybake
Crisp skin depends on dryness and space. Pat the thighs dry, oil them lightly and give each piece room, because crowded chicken steams in its own juices. Keep the skin facing up and do not cover the tray with foil while it cooks. Bone-in thighs also give better flavour than boneless ones, and the bone helps the meat to stay juicy.
How to cook chicken thigh traybake
Tap a time to start a timer.
- Prepare the vegetables Preheat the oven to 200°C (180°C fan), gas 6. Halve the potatoes, or quarter any larger than a golf ball, so they are roughly 3–4cm. Put them on the tray with the onion wedges, 1 tbsp of the oil, half the oregano and a pinch of the salt, and toss well.
- Dry the chicken Pat the thighs thoroughly dry with kitchen paper, as dry skin crisps. Do not rinse it. Rub them with the remaining oil, oregano, salt and the pepper.
- Arrange the tray Nestle the thighs skin-side up among the vegetables, leaving gaps between the pieces so the air can circulate. Tuck the lemon wedges and whole garlic cloves around them.
- Roast Cook on the middle shelf for . After , turn the potatoes and onions in the juices on the tray, leaving the chicken skin side up.
- Check it is cooked Push a meat thermometer into the thickest part of a thigh, away from the bone. It should read at least 75°C, with no pink meat and the juices running clear. The potatoes should be tender when pierced with a knife. If not, return the tray for and check again.
- Rest and serve Rest the tray for . Squeeze the roasted lemon over everything and press the soft garlic out of its skins to spoon over the potatoes.
What to serve and how to change it
The tray is a full meal, but a green salad or steamed greens go well with the lemon and garlic juices. You can swap the red onions for peppers or courgettes cut into 3cm pieces, adding them for the last 25 minutes. For another version, try the chicken leg traybake.
Any leftover chicken, stripped from the bones, works in a pasta salad with chicken or a pitta bread with chicken.
Common problems and fixes for Chicken Thigh Traybake
- The chicken skin is pale and soft.
- The skin was damp or the tray was too crowded. Dry the thighs with kitchen paper, use a tray large enough to leave gaps and keep the chicken skin side up for the whole roast.
- The potatoes are still firm when the chicken is cooked.
- They were cut too big. Halve them, or quarter large ones, and keep the pieces to about 3–4cm. If they are not tender, leave them for 5–10 minutes more while the chicken rests.
- The garlic and lemon burn.
- Keep the garlic in its skins and leave the lemon in wedges. Both are tucked under or beside the chicken, which shields them from the direct heat.
Frequently asked questions about Chicken Thigh Traybake
How do I store and reheat leftovers?
Cool within an hour, keep covered in the fridge and eat within 2 days. Reheat in the oven at 200°C (180°C fan), gas 6, until steaming hot all the way through, which also helps crisp the skin again.
Can I use chicken breast instead?
Yes, but breasts dry out more easily than thighs. Use skin-on breasts, check them for 75°C after 30–35 minutes and take them out first if they are done before the potatoes.
Can I use boneless thighs?
Yes. Boneless, skin-on thighs need around 30–35 minutes at the same temperature, so give the potatoes a 10-minute head start on the tray.
How do I know when the potatoes are done?
They are ready when a knife slides into the middle with no resistance, which takes around 45 minutes for 3–4cm pieces. The edges should be golden.
How did you like the recipe?
4.6 / 5 · 75 ratings
