Salt and Pepper Roast Chicken Traybake

Becky Excell
45 - 60 mins

A roast dinner has never been more simple! You certainly won’t be left with a mountain of washing up to do either as you only need one baking tray to get started with this recipe. What you will get however, is lovely tender chicken with crispy skin and veg roasted to perfection - just add gravy. This one is so easy as all you really need to do is chop some veg! Team this up with homemade gluten-free Yorkshire puddings for a delicious meal. This recipe is brought to you by Becky Excell.

4 chicken thighs, on-the-bone, skin on
2 parsnips
3 carrots
3 medium potatoes
Garlic-infused olive oil
Salt and pepper
Parsley (optional)
Preheat your oven to 200C / 180C (fan).
Prepare all the veg by peeling your parsnips. There’s no need to peel your carrots or potatoes! Next chop your carrots into 2cm chunks, cut the parsnips in half if they’re not too chunky and chop your potatoes.
Grab a baking sheet and generously drizzle garlic-infused olive oil all over it. Place your chicken thighs onto the tray and season with salt and pepper. Turn them over a few times to ensure they’re totally covered in the oil and season once more with salt and pepper, leaving them skin-side up.
Add all of your chopped veg to the tray surrounding the chicken. Toss them around on the tray a little so they’re also covered in the oil. Lastly, drizzle a little oil over everything to ensure everything is nicely covered.
Pop your baking tray into the preheated oven for 55 minutes.
After 30 minutes, remove the tray from the oven. Leave the chicken, but turn all of the veg over and place back in the oven for another 25 minutes, or until the chicken skin is crisp and golden.
Remove from the oven serve up with gravy (gluten-free if you need it to be) and my homemade gluten-free Yorkshire puddings.