One-Pan Chicken and Vegetable Traybake
Chicken thighs roasted with potatoes and peppers on one tray.
Before You Start
The easiest kind of dinner: everything on one tray, into the oven, done. Bone-in thighs stay juicy and forgiving, and the potatoes crisp in the chicken fat. Use one big tray so the vegetables roast instead of steaming.
Instructions
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1
Heat the oven to 200°C / 400°F. Toss the potatoes, peppers and onion with 2 tablespoons of the oil, half the spices, salt and pepper, then spread on a large tray.
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2
Rub the chicken thighs with the rest of the oil and spices.
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3
Nestle the chicken skin side up among the vegetables, giving everything room.
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4
Roast for 35 to 45 minutes, until the chicken reads 74°C / 165°F and the potatoes are tender.
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5
Squeeze over the lemon and scatter with fresh herbs to serve.
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💡 Baker's tips
- Use one big tray, not a crowded one. Crowding steams the vegetables instead of roasting them.
- For extra-crisp potatoes, give them a 10 minute head start before adding the chicken.
🔀 Make it your own
- Swap in chicken drumsticks, or use sausages instead.
- Add cherry tomatoes and olives for the last 15 minutes for a Mediterranean version.
📦 Storing & freezing
Keeps 3 days in the fridge. Reheat in a hot oven to keep the chicken skin crisp.
❓ Frequently asked
What temperature is chicken done?
74°C / 165°F at the thickest part. Bone-in thighs are forgiving and stay juicy even a little past that.
Can I use chicken breast?
Yes, but add it partway through, since breast cooks faster and dries out if roasted the whole time.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
