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Golden Chicken Traybake with Rosemary Potatoes and Carrots
Boneless chicken thighs with rosemary potatoes, carrots and sweet roasted onion.
75 min485 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
485 kcal
| Typical values | per serving |
|---|---|
| Energy | 485 kcal |
| Protein | 46g |
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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.