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Chicken Thigh and Root Veg Traybake

Crispy chicken thighs roasted over potatoes, carrots and parsnips.

Ingredients

• 8 bone-in chicken thighs
• 600 g potatoes
• 3 carrots
• 2 parsnips
• 2 red onions
• 4 garlic cloves
• 2 tbsp olive oil
• 2 tsp dried thyme

Method

1. Heat the oven to 200C (180C fan). Peel the carrots and parsnips. Cut them, the potatoes and the onions into chunky pieces. Leave the garlic cloves whole.
2. Put the veg and garlic in a large roasting tray. Toss with half the oil and half the thyme and spread out.
3. Rub the chicken with the rest of the oil and thyme and season well with salt and pepper.
4. Place the chicken skin side up on top of the veg.
5. Roast for 45 to 50 minutes, until the skin is golden and crisp and the juices run clear with no pink near the bone.
6. Rest for 5 minutes, then serve with the veg and any juices from the tray.