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.
Everything you need
- 8 pieces bone-in chicken thighs
- 1 lb (500 g) baby potatoes, halved
- 2 bell peppers, in chunks
- 1 red onion, in wedges
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 lemon
- to taste salt and pepper
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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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.
For this step
- 1 lb (500 g) baby potatoes
- 2 bell peppers
- 1 red onion
- to taste salt and pepper
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Rub the chicken thighs with the rest of the oil and spices.
For this step
- 8 pieces bone-in chicken thighs
-
Nestle the chicken skin side up among the vegetables, giving everything room.
For this step
- 8 pieces bone-in chicken thighs
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Roast for 35 to 45 minutes, until the chicken reads 74°C / 165°F and the potatoes are tender.
For this step
- 8 pieces bone-in chicken thighs
- 1 lb (500 g) baby potatoes
-
Squeeze over the lemon and scatter with fresh herbs to serve.
For this step
- 1 lemon
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.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.