Roast Chicken Traybake with Potatoes, Vegetables, and Lime Recipe
Introduction
This roast chicken traybake is a simple, flavorful meal perfect for busy weeknights. Tender chicken thighs roast alongside vibrant vegetables infused with zesty lime and smoky paprika. It’s a wholesome dish that’s easy to prepare and packed with fresh, comforting flavors.
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 any 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, stem 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, potato chunks, and rapeseed oil into a non-stick roasting tin. Toss everything together to coat evenly, then roast for 15 minutes.
- Step 2: While the vegetables roast, rub the chicken thighs with lime zest, grated garlic, smoked paprika, and thyme leaves. After 15 minutes, stir the vegetables in the tin, then nestle the chicken thighs among them, covering with some onions to keep the meat moist. Return to the oven to roast for 40 minutes.
- Step 3: As the roasting nears completion, dissolve the vegetable bouillon powder into 200ml of boiling water. Remove the tin from the oven, add the broccoli, and pour the hot stock and lime juice over everything. Quickly cover the tin with foil and return to the oven for 10 minutes, until the broccoli is just tender.
Tips & Variations
- For a spicier kick, add a pinch of chili flakes to the chicken rub.
- Swap potatoes for sweet potatoes or carrots for a different flavor profile.
- If preferred, use chicken drumsticks instead of thighs, adjusting cooking time slightly as needed.
- Use fresh herbs like rosemary or oregano if thyme isn’t available.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until piping hot. To keep chicken skin crisp, reheat in a preheated oven rather than the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use skin-on chicken thighs for this recipe?
Yes, skin-on thighs can be used if you prefer. The skin will crisp up during roasting, adding extra flavor, but it may increase cooking time slightly.
What can I substitute for rapeseed oil?
Olive oil or vegetable oil can be used instead of rapeseed oil without affecting the dish’s flavor or cooking process.
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Roast Chicken Traybake with Potatoes, Vegetables, and Lime Recipe
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Roast Chicken Traybake is a flavorful and wholesome one-pan meal featuring tender chicken thighs roasted alongside vibrant vegetables and infused with aromatic lime, garlic, and smoked paprika. Perfect for a comforting weeknight dinner, it combines easy preparation with a nutritious balance of protein and vegetables.
Ingredients
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 and Marinade
- 4 bone-in chicken thighs, skin and any fat removed
- 1 lime, zested and juiced
- 3 large garlic cloves, finely grated
- 1 tsp smoked paprika
- 1 tsp thyme leaves
Other
- 2 tbsp rapeseed oil
- 2 tsp vegetable bouillon powder
Instructions
- Preheat and Prepare Vegetables: Heat the oven to 200C/180C fan/gas 6. Place the sliced onions, chopped red pepper, cut potatoes, and rapeseed oil into a non-stick roasting tin; toss well to combine and coat the vegetables evenly.
- Initial Roasting of Vegetables: Roast the vegetables in the oven for 15 minutes to begin softening and developing flavor.
- Season the Chicken: While the vegetables roast, rub the chicken thighs with lime zest, finely grated garlic, smoked paprika, and thyme leaves ensuring each piece is well coated for maximum flavor.
- Add Chicken to Vegetables: Remove the roasting tin from the oven, stir the vegetables to redistribute heat, then nestle the seasoned chicken thighs among the vegetables. Cover some of the chicken with onions to keep it moist during roasting.
- Roast Chicken and Vegetables: Return the tray to the oven and roast for 40 minutes until the chicken is cooked through and vegetables are tender.
- Prepare Broccoli and Bouillon: Near the end of cooking, mix 200ml boiling water with the vegetable bouillon powder.
- Add Broccoli and Finish Cooking: Remove the roasting tin from the oven and add the broccoli. Pour the hot bouillon mixture over the broccoli followed by the lime juice. Quickly cover the tray with foil and return to the oven for an additional 10 minutes until the broccoli is just tender.
Notes
- Removing the chicken skin reduces fat content, making this a leaner option.
- Covering chicken with onions helps keep it moist and adds sweetness.
- Using vegetable bouillon with hot water creates a flavorful broth that steams the broccoli perfectly.
- You can substitute rapeseed oil with olive oil for a different flavor profile.
- Ensure broccoli stems are cut thinner to allow even cooking.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: roast chicken, traybake, healthy dinner, one-pan meal, baked chicken thighs, vegetable roast, lime and garlic chicken, healthy diet
