Complete recipe
Herb chicken & potato traybake
Roasted chicken thighs with crisp-edged potatoes, sweet onion and fresh herbs.
60 minutes4 servingseasymoderate budget
Ingredients
- Chicken4 thighs · bone-in, skin-on, about 800 g total
- Potatoes700 g · cut into 2 cm pieces
- Onion2 medium · cut into wedges
- Parsley3 tbsp · chopped
- Lemon · optional1/2 · for serving
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Heat oven to 220°C / 425°F and set out a large roasting tray.
- Wash and cut potatoes, peel and wedge onions, and chop parsley.
- Pat chicken thighs dry on a separate board and season with salt and pepper.
- Toss potatoes and onions with enough oil to lightly coat. Spread on the tray and place the thighs among them, skin-side up.
- Roast for 35 minutes. Turn the vegetables, keeping the chicken skin facing upwards.
- Roast for 5–10 minutes more, until potatoes are tender and chicken reaches 165°F / 74°C in the thickest part without touching bone.
- Rest the chicken for 5 minutes, scatter with parsley and serve with lemon if using.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.