Chicken Provençal Traybake
Chicken thighs roast with courgettes, tomatoes, garlic and thyme for a sunny French style dinner.
- Time55 min
- LevelEasy
- Costabout £1.75 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put all the vegetables and the garlic in a large roasting tin with 2 tbsp of the oil, the thyme and pepper. Toss well.
- 2
Rub the chicken with the remaining oil and lay it skin side up on top.
- 3
Roast for 40 to 45 minutes, until the skin is crisp and golden and the vegetables are soft with brown edges.
42 min - 4
Check the thickest part of a thigh has no pink and the juices run clear.
- 5
Drizzle the vinegar over the vegetables, stir them into the tray juices and serve with crusty bread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.