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Dinner recipe

Golden Chicken Traybake with Rosemary Potatoes and Carrots

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Boneless chicken thighs with rosemary potatoes, carrots and sweet roasted onion.

Start planningStart cookingIngredients
75 min485 kcal4 base servingsFamily FavouriteBatch Cook
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chicken, potatoes, carrots

Dietary fit: Gluten-free, Dairy-free

Serving tip: Cool leftovers in shallow containers and refrigerate within 1–2 hours at 0–5°C. Eat within 48 hours or the earliest ingredient use-by limit. Reheat only once until steaming hot throughout. For a larger household, use no more than two servings per 35 × 25cm tray and keep food in one layer. If the oven cannot fit all trays with air circulation, cook successive batches; allow another 45–55 minutes for each oven load. Keep piece sizes and oven temperature unchanged.

Chicken Traybake Potatoes and Carrots plated and ready to serve.

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Ingredients

What you need

  • 800g boneless chicken thigh fillets
  • 800g potatoes
  • 300g carrots
  • 150g red onion
  • 5g rosemary
  • 30ml olive oil

You'll also need

oven, two 35 × 25cm shallow metal roasting trays, knife, separate vegetable and raw-meat boards, scales, food thermometer, oven gloves

Method

Step by step

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

    Prepare the vegetables

    Heat the oven to 220°C conventional / 200°C fan. Set out two shallow metal roasting trays, each about 35 × 25cm. Scrub and cut the potatoes into 2cm pieces. Cut the prepared carrots into 1cm-thick batons and the onion into 2cm wedges. Strip and finely chop the rosemary leaves.

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

    Start the vegetables

    Toss the potatoes, carrots and onion with 20ml olive oil and all the chopped rosemary. Divide between the trays in a single layer. Roast for 20 minutes, with one tray on each shelf.

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

    Prepare the chicken

    While the vegetables roast, unfold the boneless, skinless chicken thighs and check for remaining bone. Do not wash raw chicken. Use a separate board and wash hands and utensils afterwards. Coat the chicken with the remaining 10ml olive oil.

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

    Roast together

    Turn the vegetables, then arrange the chicken evenly between the trays without overlapping the fillets. Roast for 25–30 minutes. Halfway through, swap the trays between shelves and turn the vegetables for more even browning.

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

    Check the centres

    Use a clean food thermometer to check the thickest chicken centres reach 75°C for 30 seconds. A knife should slide easily into the potato and carrot centres. If either check fails, roast for another 5 minutes and check again. Transfer any fully cooked chicken to a clean warm plate while vegetables finish. Rest the cooked chicken for 5 minutes.

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

    Serve

    Divide the chicken, potatoes, carrots and onion evenly between the planned servings and spoon over the tray juices. Serve promptly. Extra cooking or a second oven batch extends the stated time.