It Doesnt Get Easier Than This Herby Chicken and Root Vegetable Traybake

Recipe Introduction: Comfort Food Made Easy

Fancy a proper delicious dinner but haven't got all day? Ever feel like you need a hug in food form? I'm here to help, because It Doesn't Get Easier Than my Herby Chicken and Root Vegetable Traybake .

Seriously, this is the ultimate in weeknight comfort food. Trust me, you'll be hooked.

Why This Traybake Rocks

This recipe brings back memories of hearty Sunday lunches with my Nan. Roasted Chicken Thighs with crispy skin and sweet roasted veggies.

Originating as a peasant dish, it’s designed to be easy and super delicious! This Easy Traybake Recipe is dead simple and takes about 50 minutes total.

One pan, four generous servings, and minimal washing up. Win-win.

What Makes it Special?

This isn't just any Quick Chicken and Vegetable Recipe . The beauty of this dish is the balance of flavours. Earthy root vegetables, fragrant herbs, and juicy Easy Chicken Thighs , all come together in perfect harmony.

Plus, with a hefty dose of protein and plenty of vitamins from the veggies, it's a meal you can feel good about.

It is a perfect Weeknight Chicken Dinner !

Super Simple, Super Delicious

Honestly, this One Pan Chicken Dinner is the answer to that age-old question, "What's for dinner?" So grab your baking sheet, and let's get started! The magic of this Sheet Pan Chicken and Veggies lies in its simplicity.

And now that you are ready to get started, let's check out the ingredients.

Right, let's get down to brass tacks, shall we? If you are looking for a quick Easy Traybake Recipe then read on.

I want to share what you’ll need for my 'It Doesn't Get Easier Than' Herb Roasted Chicken Thighs Traybake. Honestly, this Simple Chicken Thigh Recipe is so easy, it almost feels like cheating!

My Nan used to say “ a good cook knows how to make something out of nothing ” and this recipe is the definition of that!

Ingredients & Equipment Breakdown

Before we jump in, I just wanted to give you some pointers, and talk about how this quick recipe will soon become one of your favourites because It Doesnt Get Easier Than our Traybake recipe for the whole family!

Main Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (about 600g / 21 oz ). Look for thighs that are plump and have a good colour. Quality is key for succulent Roasted Chicken Thighs .

• Potatoes: 500g (approx. 1 lb) baby potatoes. Halve them if they're big, quarter them if they're massive.

• Root Veg: 2 medium carrots, peeled and chopped into 1 inch bits. 2 parsnips, same deal.

• Onion & Garlic: 1 red onion, wedges. 2 cloves garlic, minced.

Seasoning Notes

This bit is crucial for a good Herb Roasted Chicken . It's my secret weapon.

• Herbs: 1 tablespoon fresh rosemary and thyme, plus 1 teaspoon dried oregano. If you haven't got fresh, dried will do in a pinch, but fresh is best.

• Salt & Pepper: Half a teaspoon of salt, quarter teaspoon of black pepper. Don't be shy! Taste and adjust. You can’t substitute those.

• Optional Glaze: 1 tablespoon honey or maple syrup, 1 tablespoon Dijon mustard. A little sweetness and tang. You can sub for brown sugar.

Equipment Needed

This is one of those One Pan Chicken Dinner recipes, so minimal faff is involved.

• Baking Sheet: A large one. A 13x18 inch is perfect. You don’t want to overcrowd this Sheet Pan Chicken and Veggies .

• Bowl: A big bowl for tossing everything together. You could use a plastic bag, but that's not as environmentally sound now, is it? I forgot the bowls once and had to use a clean garden bucket, lol!.

Honestly, this Weeknight Chicken Dinner is so simple it is sure to become one of your favourites.

It Doesn't Get Easier Than This Herby Chicken and Root Vegetable Traybake

Oh my gosh, you guys! Honestly, sometimes you just need a meal that’s both delicious and ridiculously easy, you know? That's exactly what this One Pan Chicken Dinner delivers.

Think of it as a hug in a pan.

Prep Steps That'll Save Your Sanity

• Essential mise en place: Get those veggies chopped! Easy Chicken Thighs come together so much faster if everything is prepped. Peel, chop, and set aside. It's like giving your future self a little gift.
• Time saving organization tips: Do you know? I like to chop the veggies while the oven is preheating. It saves a bit of time, and you feel like a kitchen ninja. Plus, everything is ready to go when it's time to assemble the traybake.
• Safety reminders: Just be careful with that knife, alright? We want you safe and sound to enjoy this Simple Chicken Thigh Recipe with us.

step-by-step To Deliciousness

1. Preheat your oven to 200° C ( 400° F). Make sure it’s ready to go.
2. Chop your veggies: Roughly the same size, to make sure everything cooks evenly. Baby potatoes halved, carrots and parsnips into 1 inch pieces, red onion into wedges.
3. Toss it all together: In a big bowl, mix those Herb Roasted Chicken Thighs and veggies with olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Get your hands in there!
4. Spread on the baking sheet: One layer, my friend. No overcrowding! If it's packed, use two trays.
5. Roast for 30 minutes. Then, if you want that extra oomph ...
6. Whisk together honey (or maple syrup) and Dijon mustard. This is your magic glaze!
7. Brush that glaze on everything! Then, back into the oven for 5-10 more minutes. The internal temperature should reach 74° C/ 165° F .
8. Rest for 5 minutes before diving in!

Pro Tips for A+ Roasted Chicken Thighs

• Don’t overcrowd that pan! Seriously, it’s the biggest mistake. Your veggies will steam instead of roast, and nobody wants that.
• For crispy skin, pat those Easy Chicken Thighs dry with paper towels before tossing with the herbs. Game changer!
• This Weeknight Chicken Dinner makes amazing leftovers. Store it in the fridge for up to 3 days and reheat.
• For a Quick Chicken and Vegetable Recipe , add chopped Broccoli florets for the last 15 minutes of cooking time.
• Think of these as Sheet Pan Chicken and Veggies
• If you want to prep ahead. Toss the chicken and One Pan Chicken Dinner vegetables with the herbs and oil and keep them in the fridge overnight.
• I bet this would be a nice Herb Roasted Chicken if you were to use the whole bird!
• This Easy Traybake Recipe is very similar to the delicious dish I made once with friends during a "come dine with me" night;

And there you have it, a delicious and easy peasy Herb Roasted Chicken Thighs and root vegetable traybake! From my kitchen to yours with love!

Recipe Notes: Nailing This Herb Roasted Chicken Thighs

Right then, you've got the recipe for my dead simple Herb Roasted Chicken Thighs . But before you get your pinny on, let's chat about a few bits and bobs to guarantee success.

Because honestly, It Doesnt Get Easier Than this Easy Traybake Recipe , but a little insider knowledge never hurt anyone, did it? Think of it as my nan's advice, passed down through generations of hungry mouths.

Serving Suggestions: Ace Presentation

Okay, so this One Pan Chicken Dinner is already a winner, but presentation counts. Plating is easy. Pile the Roasted Chicken Thighs high on a platter.

Drizzle some pan juices over the top. Garnish with extra fresh herbs. Boom! Insta worthy.

A crisp green salad is always a winner on the side. Something with a zingy lemon dressing. Or, if you're feeling a bit fancy, whip up some creamy mashed potatoes.

Seriously, what doesn't go with mashed potatoes? And a nice glass of crisp white wine? Perfect.

Storage Tips: Keeping it Fresh

Leftovers? If you're lucky enough to have any! This Simple Chicken Thigh Recipe is amazing the next day too.

For the fridge, pop the Sheet Pan Chicken and Veggies into an airtight container. It will last up to 3 days.

Freezing is totally an option. Portion it out into freezer safe bags. This will last up to 2 months. Defrost fully before reheating.

Reheating is a doddle. Oven at 180° C ( 350° F) for about 15 minutes. Or microwave if you're in a hurry.

Variations: Making it Your Own

Fancy a change? Loads of possibilities with this Quick Chicken and Vegetable Recipe .

For a low-carb version, ditch the potatoes and add extra broccoli or cauliflower.

Want a bit of spice? Chuck in some chilli flakes.

Seasonally, try different veg. Swap the carrots for sweet potatoes in autumn. Asparagus or courgette in the summer.

Nutrition Basics: Goodness in Every Bite

Okay, I'm no nutritionist, but this Weeknight Chicken Dinner is pretty good for you. Protein from the Easy Chicken Thighs , plus loads of vitamins from the veg.

Plus, you're using olive oil, which is a healthy fat. According to studies, diets high in olive oil have been shown to reduce the risk of heart disease by up to 30% .

So, you know, it's basically a health food. Alright, maybe not quite , but you get the idea.

So there you have it. All the tips and tricks for the best Herb Roasted Chicken of your life. Go on, give it a whirl. You’ll love it! Happy cooking, my friend!

Frequently Asked Questions

Is it really as easy as you say? Can anyone make "It Doesn't Get Easier Than" This Herby Chicken and Root Vegetable Traybake?

Absolutely! This recipe is designed with simplicity in mind. Even if you're a complete beginner in the kitchen, you can nail this. It's basically chopping, tossing, and baking easier than ordering a takeaway!

Can I use other vegetables? I'm not a big fan of parsnips.

Of course! Feel free to swap out the parsnips for other root vegetables like sweet potatoes, butternut squash, or even regular potatoes. Just make sure you cut them into similar sizes so they cook evenly.

Broccoli or cauliflower florets also work well, adding these in for the last 15-20 minutes of cooking to prevent them from becoming too soft.

What if I don't have fresh rosemary and thyme? Can I use dried herbs instead?

Yes, you can definitely use dried herbs! A good rule of thumb is to use about one teaspoon of dried herbs for every tablespoon of fresh herbs. So, for this recipe, you could use about 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, or 1 teaspoon of Italian mixed herbs as a handy alternative.

It won't be quite as vibrant as fresh, but it will still be delicious.

How do I make sure the chicken is cooked through properly? I'm always worried about undercooked chicken!

Safety first! The best way to ensure your chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. It should reach an internal temperature of 74°C/165°F.

If you don't have a thermometer, pierce the thickest part with a knife; the juices should run clear, not pink.

Can I prepare this ahead of time? I work long hours and want to save time in the evening.

You can definitely prep some of the components in advance! Chop all your vegetables and mix them with the herbs and oil in a bowl. You can also marinate the chicken thighs separately. Store both in the fridge, covered, for up to 24 hours. When you're ready to cook, simply toss everything together and bake as directed.

It Doesnt Get Easier Than That!

What's the best way to store leftovers, and how long will they last?

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Make sure the chicken and vegetables have cooled down completely before storing them. To reheat, you can use the microwave, but for best results, warm them up in the oven at a low temperature (around 180°C/350°F) to prevent them from drying out.

Adding a splash of chicken stock or water can help keep them moist.