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Simple Chicken Traybake

Tasty, healthy and really easy to make. This goes perfectly with new potatoes, rice or some crusty bread.

Dairy / soya / egg / nut / gluten free

Serves 2 adults & 2 children

Takes 60 mins

Storage: keeps covered in fridge for 2 days, not suitable for freezing


- 6 skin on chicken thighs

- 250g cherry tomatoes

- 1 red pepper

- 1 yellow pepper

- 4 cloves garlic

- 2 tbsp olive oil

- 1 lemon

- 1 tbsp dried mixed herbs

- Fresh parsley (optional)


  1. Pre-heat your oven to 180°c and take the chicken out of the fridge for 10 minutes before cooking

  2. Prep your veg - chop the peppers into bite sized pieces, halve the tomatoes and remove the garlic cloves from their skin (but keep whole)

  3. Place in a large roasting dish with the oil, herbs and juice of half a lemon. Mix well with your hands then add the chicken thighs and mix again so the chicken is coated in the oil. Position the chicken so it's skin side up and has some space around each one

  4. Cook for 40-45 mins until the chicken skin is crispy and the meat is cooked through. Remove the garlic cloves (or eat them - they're delicious!) and add slices of lemon and chopped fresh parsley.


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