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Chicken and root vegetables bake

One of our most popular family meals is tray baked chicken. This is not surprising, as it's easy to make, you can mix loads of veggies with it and add various spices/glazes/sauces - and most importantly it’s quick to prepare and hardly any washing-up is created! This chicken and root vegetables bake is perfect for lazy autumn evenings or weekends. Serve it with a crispy salad or slaw.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: EUROPE
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 chicken thighs
  • 2 parsnips
  • 2 medium sweet potatoes
  • 8 baby carrots or 2 large carrots cut into chunks
  • 1 red onion
  • 1 large beetroot
  • 2 large potatoes or 8 new potatoes
  • 8 sprigs of thyme
  • 1 lemon
  • 4 cloves of garlic
  • Olive oil
  • salt and pepper

Method
 

  1. Preheat the oven to 180°C. Peel the root vegetables and cut them into large chunks or wedges.
  2. Place the chicken in a large backing tray. Put the vegetables around the chicken.
  3. Lightly smash the garlic cloves with a tenderiser and tuck these between the chicken and veggies.
  4. Scatter the thyme leaves on top, then drizzle with olive oil and squeeze the juice of the lemon wedges juice all over. Put the lemon wedges in the tray then season everything with salt and pepper.
  5. Bake for 40-45 minutes, turning and basting the chicken and veggies a couple of times.
  6. When the vegetables are tender, and the chicken is golden and properly cooked through, take the tray out of the oven.
  7. Serve the chicken and veggies with their jus from the pan.