I love tray bakes. They’re versatile, require minimal effort and create minimal washing up. I’d rather stick a fork in my eye than do a mountain of dishes. They are also great if you’re cooking for a crowd. Just use a huge tray and add more ingredients.
Melbourne has put on some impressively cold weather recently, so this is what I’ve been cooking for dinner. I use free-range chicken thighs from Cannings, which I buy in bulk and freeze in portions. Then I change up the root vegetables depending on what I have (i.e. what’s in season/cheapest at the grocer). So feel free to adjust the recipe to suit what you have, keeping in mind that larger pieces of meat will require longer cooking time.
Chicken & Root Vegetable Tray Bake
- 4 free-range skinless chicken thighs
- 1 sweet potato
- 2 small white potatoes (I used dutch cream ones)
- 1/4 teaspoon chilli powder
- Sea salt
- Black pepper
- Olive oil
- Fresh parsley, to serve
- Preheat your oven to 180°C (fan-forced).
- Place the chicken thighs in a large baking tray. Chop the potatoes into pieces about 3cm thick and arrange around the chicken. Drizzle everything with a good amount of olive oil and sprinkle over the chilli powder, some sea salt and cracked black pepper.
- Bake in the preheated oven for about 45 minutes until the chicken is cooked through and everything is browned.
- To serve, season with more sea salt and black pepper if required and top with torn up fresh parsley.
I used skinless chicken thighs, but if you’re using chicken with the skin on I would recommend searing the chicken skin-side down in a pan (or in the baking tray if it’s flame-proof) before baking to ensure that the skin goes crispy.
You might also like my One Pan Chicken & Cauliflower Hash.