Crispy Chicken Tray Bake
Crispy Chicken Tray Bake
This gluten-free main meal will be super popular with the family. With deliciously roasted vegetables and crispy-skin chicken, it’s a perfect all-in-one meal.
Servings
4
Prep time
Cook time
Recipe
Gluten Free, Dairy Free
Ingredients
- 2–3 potatoes, diced 2cm
- 1 sweet potato, diced 2cm
- 3 tbsp extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
- 2 red onions, cut into eighths
- 1 red capsicum, diced
- 425g tin chickpeas, drained
- 1 tsp dried thyme
- 700g skin-on chicken thighs (boneless)
Method
- Preheat the oven to 200°C fan-forced.
- Place the diced potatoes, sweet potatoes, olive oil and seasoning in a large baking dish or ovenproof pan. Toss well to coat and roast for 20 mins.
- Add the red onion, red capsicum, drained chickpeas and thyme. Toss well and season again.
- Nestle the chicken thighs into the vegetables skinside up. Drizzle with more olive oil, season with salt and pepper and bake for 20–25 mins or until the chicken is cooked through.
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