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Dinner recipe

Golden Chicken Traybake with Rosemary Potatoes and Carrots

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A classic traybake with chicken, potatoes, carrots, and herbs.

Start planningStart cookingIngredients
55 min620 kcal4 base servingsOne PanFamily FavouriteBatch Cook
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Recipe and nutrition estimates

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Focus ingredients: chicken, potatoes, carrots

Dietary fit: Gluten-free, Dairy-free

Serving tip: Cut the potatoes into even chunks so they roast at the same speed as the chicken.

Chicken Traybake Potatoes and Carrots plated and ready to serve.

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Ingredients

What you need

  • 800g chicken thighs
  • 800g potatoes
  • 3 carrots
  • 1 red onion
  • 1 bunch rosemary
  • 2 tbsp olive oil

You'll also need

oven, large roasting tray, chopping board

Method

Step by step

Up to 8 clear steps
  1. Chicken Traybake Potatoes and Carrots cooking step 1: Heat the oven.
    Step 1

    Heat the oven

    Heat 2 tablespoons olive oil, then heat the oven to 200C. Put a large roasting tray in the oven for 3 minutes while you chop, so the potatoes start roasting as soon as they hit the tray.

    3 min
  2. Chicken Traybake Potatoes and Carrots cooking step 2: Chop the veg.
    Step 2

    Chop the veg

    Cut the potatoes into 2cm chunks, slice the carrots into batons, and cut the red onion into wedges. Strip and roughly chop the rosemary leaves.

    7 min
  3. Chicken Traybake Potatoes and Carrots cooking step 3: Season the tray.
    Step 3

    Season the tray

    Add the potatoes, carrots, onion, rosemary, 1 tbsp oil, a pinch of salt, and black pepper to the hot tray. Toss well, then nestle the chicken thighs skin-side up between the veg.

    4 min
  4. Chicken Traybake Potatoes and Carrots cooking step 4: Roast until golden.
    Step 4

    Roast until golden

    Roast for 25 minutes, then turn the vegetables and spoon any tray juices over the chicken. Roast for 10 to 15 minutes more until the chicken skin is golden and the potatoes are crisp at the edges.

    40 min
  5. Chicken Traybake Potatoes and Carrots cooking step 5: Check and rest.
    Step 5

    Check and rest

    Check the chicken is piping hot with clear juices and no pink meat. Rest the tray for 5 minutes so the juices settle and the veg absorbs the rosemary oil.

    5 min
  6. Chicken Traybake Potatoes and Carrots cooking step 6: Serve with juices.
    Step 6

    Serve with juices

    Divide the chicken and vegetables between plates, spooning over the tray juices. Scrape up the sticky roasted onion bits for extra flavour.

    3 min