Name: Roast Chicken Traybake with Vegetables and Lime Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 2 red onions (320g), sliced into rings; 1 large red pepper, deseeded and chopped into 3cm pieces; 300g potatoes, peeled and cut into 3cm chunks; 200g long stem broccoli, stem cut into lengths if very thick; 4 bone-in chicken thighs, skin and any fat removed; 2 tbsp rapeseed oil; 1 lime, zested and juiced; 3 large garlic cloves, finely grated; 1 tsp smoked paprika; 1 tsp thyme leaves; 2 tsp vegetable bouillon powder

Introduction

This roast chicken traybake is a delicious and easy one-pan meal packed with vibrant vegetables and fragrant seasonings. It combines tender chicken thighs with roasted potatoes, peppers, and broccoli, all enhanced by zesty lime and smoked paprika. Perfect for a comforting weeknight dinner with minimal fuss.

The image shows a baking tray filled with roasted chicken thighs and vegetables on a white marbled surface. The tray holds three pieces of golden-brown chicken with a slightly crispy texture on top. Around the chicken, there are irregular chunks of light golden potatoes, bright green broccolini stalks, halved cherry tomatoes with a red-orange color, and thick slices of purple onions. A silver spoon rests inside the tray, partially beneath some vegetables and chicken. The scene has a warm and inviting look with a rustic feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 red onions (320g), sliced into rings

1 large red pepper, deseeded and chopped into 3cm pieces

300g potatoes, peeled and cut into 3cm chunks

2 tbsp rapeseed oil

4 bone-in chicken thighs, skin and fat removed

1 lime, zested and juiced

3 large garlic cloves, finely grated

1 tsp smoked paprika

1 tsp thyme leaves

2 tsp vegetable bouillon powder

200g long stem broccoli, stems cut into lengths if very thick

Instructions

Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Place the sliced onions, chopped red pepper, potatoes, and rapeseed oil into a non-stick roasting tin. Toss everything together to coat the vegetables evenly.

Step 2: Roast the vegetables in the oven for 15 minutes. Meanwhile, rub the chicken thighs with lime zest, grated garlic, smoked paprika, and thyme to season well.

Step 3: Remove the roasting tin from the oven and stir the vegetables. Nestle the seasoned chicken thighs among the vegetables, covering them partly with onions to keep them moist. Return the tin to the oven and roast for 40 minutes.

Step 4: About 10 minutes before the roasting time is up, dissolve the vegetable bouillon powder in 200ml boiling water. Remove the roasting tin from the oven again, add the broccoli, and pour over the bouillon stock followed by the lime juice.

Step 5: Quickly cover the roasting tin with foil and return it to the oven for a final 10 minutes, until the broccoli is just tender and the chicken is cooked through.

Tips & Variations

For extra flavor, marinate the chicken with the lime, garlic, paprika, and thyme mixture for a few hours before cooking.

Swap rapeseed oil for olive oil if preferred for a richer taste.

Add other vegetables like cherry tomatoes or courgettes for more variety and color.

Bone-in chicken thighs keep the meat juicy, but you can use boneless if preferred—adjust cooking time accordingly.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts can be used but they may cook faster and can dry out. Reduce roasting time and keep an eye on the chicken to prevent overcooking.

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 75°C (165°F) and the juices run clear when pierced with a fork. The skin will be golden and the meat tender.