Herb-Roasted Chicken & Vegetables Traybake 
Prep time: 10 min
Cook time: 45 min
Servings: 4
Calories: ~550 kcal
Ingredients6 chicken thighs (skin-on, bone-in)
500 g waxy potatoes, diced
1 red bell pepper, sliced
1 onion, cut into wedges
200 g broccoli
3 tbsp olive oil
Juice of 1/2 lemon
1 tsp dried thyme
1 tsp paprika
1 tsp garlic granules
Salt & freshly cracked black pepper
Chopped fresh herbs (optional)
MethodHeat the Oven: Preheat to 200°C/390°F.
Flavor the Chicken: Mix oil, garlic, thyme, paprika, salt, and pepper. Rub evenly over chicken thighs.
Prep the Veggies: Toss chopped potatoes, peppers, onion, and broccoli in a bowl with lemon juice, oil, salt, and pepper.
Layer in a Tray: Spread veggies in a baking dish. Place seasoned chicken thighs on top.
Bake: Roast in the oven for about 45 minutes, until chicken is cooked through and vegetables are golden and tender.
Finish & Serve: Let rest 5 minutes, then garnish with fresh herbs and serve directly in the tray.
