Herby chicken and vegetable traybake with baby carrots

Name: Herby chicken and vegetable traybake with baby carrots
Total time: 55 min
Cuisine: British
Ingredients: 8 chicken thighs, skin on, bone in; 400g baby carrots; 3 parsnips, cut into batons; 2 red onions, cut into wedges; 6 garlic cloves, whole, unpeeled; 2 tbsp fresh thyme leaves; 2 tbsp rapeseed oil; 1 tsp black pepper; 1 lemon, halved

One tin, minimal washing up: chicken thighs roasted with sweet carrots, parsnips and thyme.

Time55 min
LevelEasy
Costabout £1.95 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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8chicken thighsskin on, bone in
400 gbaby carrots
3parsnipscut into batons
2red onionscut into wedges
6garlic cloveswhole, unpeeled
2 tbspfresh thyme leaves
2 tbsprapeseed oil
1 tspblack pepper
1lemonhalved

Method

1
Heat the oven to 200°C (180°C fan). Put the carrots, parsnips, onions and garlic in a large roasting tin with half the oil. Toss well.
2
Rub the chicken with the rest of the oil, the thyme and pepper. Place on top of the veg skin side up.
3
Squeeze the lemon over everything and add the squeezed halves to the tin.
4
Roast for 45 minutes until the skin is crisp and the chicken is cooked through.
45 min
5
Rest for 5 minutes. Squash the soft garlic out of its skins and stir it into the pan juices to serve.

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.