Description
A flavorful and healthy roast chicken traybake featuring juicy bone-in chicken thighs roasted alongside vibrant red onions, red pepper, potatoes, and tender long stem broccoli. Infused with zesty lime, smoked paprika, garlic, and thyme, this one-pan meal offers a perfect balance of savory and fresh tastes, ideal for a wholesome dinner.
Ingredients
Scale
Vegetables
- 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
Chicken
- 4 bone-in chicken thighs, skin and any fat removed
Seasonings and Others
- 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
Instructions
- Preheat and Prepare Vegetables: Heat the oven to 200°C (180°C fan) or gas mark 6. Place the sliced red onions, chopped red pepper, potatoes, and rapeseed oil in a non-stick roasting tin and toss together evenly.
- Initial Roast: Roast the vegetables in the preheated oven for 15 minutes.
- Prepare Chicken Rub: While the vegetables roast, rub the chicken thighs with lime zest, finely grated garlic, smoked paprika, and thyme leaves.
- Add Chicken to Tray: Remove the roasting tin from the oven, stir the vegetables, then nestle the seasoned chicken thighs among the vegetables. Cover some chicken pieces with onions to prevent drying out.
- Roast with Chicken: Return the roasting tin to the oven and roast for 40 minutes, allowing the chicken to cook through and vegetables to continue softening.
- Prepare Bouillon Stock: As roasting nears completion, mix the vegetable bouillon powder with 200ml boiling water to dissolve.
- Add Broccoli and Stock: Remove the tin from the oven, add the broccoli pieces over the other vegetables, and pour the hot vegetable stock over the contents followed by the lime juice.
- Final Roast: Quickly cover the tin with foil and return it to the oven for an additional 10 minutes, until the broccoli is just tender and all flavors meld beautifully.
Notes
- Removing the skin from chicken thighs reduces fat content but keeps them juicy due to bone-in preparation.
- Covering chicken with onions helps retain moisture during roasting.
- Using vegetable bouillon powder adds savory depth and enriches the roasting tray juices.
- If long stem broccoli is unavailable, regular broccoli florets can be used as a substitute.
- Adjust lime quantity to preference for more or less citrus tang.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: roast chicken traybake, healthy chicken recipe, oven baked chicken, one-pan dinner, vegetable and chicken bake, lime chicken, paprika chicken
