
Sunday Roast Traybake
Chicken thighs are succulent, economical, and cook in less time than a whole chicken. This traybake recipe is packed with flavours by rubbing thyme, garlic, and lemon-infused oil over the chicken skin. Cooked up in one tray, this Sunday roast traybake saves on time, energy, and washing up!
Serves 4
Prep time 10 minutes
Cook time 40 minutes
Ingredients
Lemon, Thyme and Garlic Roast Chicken
8 chicken thighs, skin on, bone in
Salt and black pepper
1 small lemon
1 tsp dried thyme
2 cloves garlic, grated
1 tbsp vegetable oil
Roast Vegetables
700g small new potatoes, scrubbed and halved lengthways
300g carrots, peeled and cut into batons
300g parsnips, peeled and cut into batons
1 medium red onion, halved, peeled and cut into wedges with the root intact
1½ tbsps vegetable oil
125g frozen garden peas, defrosted
Stuffing
170g pkt sage and onion stuffing
20g butter, optional
To Serve
Homemade chicken gravy
Method
- Heat the oven to 220C/Fan 200C/Gas mark 7. Meanwhile, place the chicken thighs on a plate, pat dry with kitchen paper and season with salt and black pepper. Zest the lemon, then add the lemon zest to a bowl with the thyme, garlic and oil, and mix well until combined.
- Put the prepared chicken, skin side up, into a large roasting tin then rub the lemon thyme oil evenly over the skin of each chicken thigh, using your hands.
- Wash your hands, then toss the potatoes, carrots, parsnips and red onion in a large bowl with 1 tbsp vegetable oil and season with salt and black pepper. Place the vegetables into the gaps around the chicken thighs, then roast on the middle shelf for 15 minutes.
- Meanwhile, to make the stuffing balls, empty the sachet of sage and onion stuffing into a bowl, add boiling water as directed on the packet instructions, and butter if desired, then mix well. Leave to stand for 5 minutes, then roll into 12 evenly sized stuffing balls. Wet your hands to prevent the stuffing from sticking.
- When the chicken and vegetables have been cooking for 15 minutes, pop the stuffing balls into the tray and continue to cook for a further 25 minutes, until the chicken skin is crisp and golden and the vegetables tender and roasted. When the traybake has about 3 minutes left to cook, add the peas to the roasting tray. Return to the oven for 2-3 minutes until the peas are hot.
- Serve the traybake on warm plates, with a drizzle of your favourite homemade chicken gravy.
Tip
Try wrapping the chicken thighs in bacon, as an alternative to the lemon and thyme.
Savings
1 hr 4 minutes
61p
