Rendang Chicken Thigh Traybake
Bone-in chicken thighs roasted in rendang paste and coconut milk with potatoes, an easy one tray dinner with crisp skin.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.40 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). In a large bowl, mix your ready made rendang paste (see the base recipe) with the oil. Add the chicken and rub the paste in well, getting under the skin.
- 2
Put the potatoes in a large roasting tin and toss with a pinch of salt. Nestle the chicken on top, skin side up.
- 3
Roast for 30 minutes.
30 min - 4
Pour the coconut milk around the chicken (not over the skin) and give the potatoes a stir. Roast for 20 minutes more.
20 min - 5
Add the green beans, stir them into the juices and roast for 10 minutes until the chicken is cooked through, with clear juices and no pink near the bone.
10 min - 6
Squeeze over the lime juice, scatter with coriander and serve with lime wedges.
Tips
- Rub some paste under the skin so the flesh gets the flavour and the skin stays crisp.
- Check chicken is cooked by piercing the thickest part. The juices must run clear and the meat should be at least 75 degrees C in the middle.
- Pour the coconut milk around the chicken, not over it, to keep the skin crisp.
Storing and freezing
Keeps 3 days in the fridge in a covered container once cooled within 2 hours. Reheat until steaming hot all the way through. Freeze the chicken in the sauce for up to 2 months.
Questions
Can I use chicken breast?
Yes, but breast dries out faster. Use 4 skin on breasts and roast for 35 to 40 minutes in total, adding the coconut milk after 20 minutes.
Can I marinate it overnight?
Yes. Rub the chicken with the paste and oil, cover and chill for up to 24 hours. Bring it out 30 minutes before roasting. It will taste deeper.
Is it very spicy?
It is medium, with the coconut milk balancing the heat. Use 60 g paste for a milder tray, and serve with cooling cucumber.
More made with rendang paste
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.