Easy Chicken Thigh Traybake

Easy peasy cooking at its finest! Just throw chicken thighs, sweet potatoes, peppers and red onions into a pan with some seasonings, then sit back as the oven works its magic and turns those ingredients into this delicious Easy Chicken Thigh Traybake.

Course Main Course, Traybake

Cuisine British, Fusion

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 696kcal

Author Eb Gargano

Ingredients

400 g sweet potato cut into 1cm cubes (no need to peel!)
3 (bell) peppers chopped into large pieces – roughly 2cm x 2cm (any colour – I like to do 1 yellow, 1 orange and 1 red)
2 small red onions peeled and cut into wedges (cut each onion into 6-8 wedges)
2 tablespoons olive oil
3 teaspoons Cajun seasoning (see Note 1)
6 small sprigs thyme plus extra for garnish (optional)
Salt and pepper to taste (see Note 2)
8 small chicken thighs skin on and bone in (roughly 125g / 4½ oz each)

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place the chopped sweet potatoes, peppers and onions in a very large roasting tin / sheet pan. The pan should be big enough to ensure all the veggies are in a single layer with a bit of room. (If the pan is too small the veggies won’t roast properly!)
Drizzle 1 tablespoon olive oil over the vegetables, scatter over 2 teaspoons of the Cajun seasoning and all of the thyme, then sprinkle over a little salt and pepper (see Note 2). Turn the veggies to ensure they are evenly coated (I find it easiest to do this with my hands, but you can use a large spoon if you prefer.) Then rearrange the veggies back into a single layer.
Place the chicken thighs on top of the vegetables. Scatter the remaining 1 tablespoon of Cajun seasoning over the chicken skins and drizzle the remaining 1 tablespoon of olive oil over the skins. Rub the seasoning and oil into the skins, using your fingers.
Place the roasting pan into your preheated oven and roast for 20 minutes.
After the 20 minutes is up, remove the pan from the oven and remove all the chicken thighs to a plate. Give the vegetables a good stir and then rearrange the veggies back into a single layer.
Place the chicken thighs back on top, then return the pan to the oven. Roast for a further 15 minutes.
Garnish with more sprigs of thyme (optional) and serve with a green side salad.

Notes

I like to use Cajun seasoning, but you can use any seasoning you like here. See above for alternative suggestions. Alternatively you can simply use smoked paprika. If you choose to use Cajun seasoning, I highly recommend Cape Herb & Spice Louisiana Cajun Rub
Check first to see if your Cajun seasoning contains salt. If so, don’t add salt at this point or the dish will be too salty.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition