Sunday Roast Tray Bake

Sunday Roast Traybake

min read
Cooked up in one tray, this Sunday roast traybake saves on time, energy, and washing up!

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



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


170g pkt sage and onion stuffing

20g butter, optional


To Serve

Homemade chicken gravy



  1. 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.
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 
  6. Serve the traybake on warm plates, with a drizzle of your favourite homemade chicken gravy.


Try wrapping the chicken thighs in bacon, as an alternative to the lemon and thyme.


1 hr 4 minutes 


Sunday Roast Tray Bake