Best Roast Chicken Traybake Recipes

ROAST CHICKEN TRAYBAKE

Roast chicken traybake image

This healthy, easy chicken thigh one-pot needs just 10 minutes prep and saves on washing up, too. Lime, garlic, paprika and thyme add plenty of flavour

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 11

Ingredients

2 red onions (320g), sliced across into rings
1 large red pepper , deseeded and chopped into 3cm pieces
300g potatoes , peeled and cut into 3cm chunks
2 tbsp rapeseed oil
4 bone-in chicken thighs , skin and any fat removed
1 lime , zested and juiced
3 large garlic cloves , finely grated
1 tsp smoked paprika
1 tsp thyme leaves
2 tsp vegetable bouillon powder
200g long stem broccoli , stem cut into lengths if very thick

Steps:

Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don't dry out as it roasts for 40 mins.
As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.

Nutrition Facts : Calories 483 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 16 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 0.6 milligram of sodium

SUMMER ROAST CHICKEN TRAYBAKE

Summer roast chicken traybake image

Revamp your roast chicken for the summer months with just a few ingredients. Serve our easy traybake with salad or crusty bread for a winning chicken dinner

Provided by Esther Clark

Categories Dinner, Main course

Time 1h30m

Yield Serves 4-6

Number Of Ingredients 6

Ingredients

1 ½kg whole chicken
4 tbsp olive oil
600g frozen mixed roasted veg
2 x 400g cans cannellini beans , drained and rinsed
145g fresh pesto
400g cherry tomatoes on the vine

Steps:

Heat the oven to 190C/170C fan/gas 5. Rub the chicken with the oil, then generously season the skin and inside the cavity with salt and black pepper. Arrange the veg in a large roasting tin and sit the chicken on top. Roast for 1 hr, uncovered.
Tip the beans and pesto into the tin and stir through the veg. Add 150ml water and arrange the tomatoes over the beans and veg. Return the tin to the oven and cook for a further 20 mins, or until the chicken is cooked through and the juices run clear.
Remove from the oven, cover loosely with foil and rest for 20 mins before carving and serving.

Nutrition Facts : Calories 550 calories, Fat 33 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 0.9 milligram of sodium