I love a traybake as it means less washing up at the end and there’s no need to put the elbow grease in to clean a dirty stove. Instead, everything is chucked into 1 roasting tin and thrown into the oven whilst you sit back and relax.
What’s also great with a traybake is that there are hundreds of varieties which means you can pretty much throw anything you fancy in there. One of the first recipes I put on my blog was a chicken & chickpea traybake – albeit with terrible photos, this was delicious. This time, I am sticking to a more basic traybake using vegetables that you would (mostly) always have to hand. The pumpkin was a nice addition here and I find leaving the skin on is just easier as it is a nightmare to try and peel off. Please be careful when cutting up pumpkin – they are tough cookies so make sure your knife is sharp and your fingers are well protected!
I also used a salt that was gifted to me for my birthday this year – it’s part of a trio and comes from Mallorca. The trio includes: Black Olive Salt, Chilli Salt and the Lemon & Garlic Salt I used in this recipe. I chose to use this alongside standard salt as I wasn’t sure just how pungent the lemon/garlic combo would be and I didn’t want it to over power and I also didn’t want to over salt the dish. If you don’t have access to this salt, then feel free to just use standard salt and you can add a little extra garlic powder if you have it and a squeeze of lemon.
You will also notice that the chicken here is also very yellow in comparison to the chicken found in the UK. We buy our chicken from the local butcher and it is corn-fed, which gives it the yellow skin. It’s delicious but don’t be concerned if your chicken doesn’t look quite like mine.
Serves: 4-6 people
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
1 Courgette, roughly chopped
1 Large Red Pepper, roughly chopped
1 Large Red Onion, roughly chopped
200g Vine Tomatoes
2 Large Potatoes, peeled and roughly chopped
1/2 Small Pumpkin, skin on, deseeded and sliced into large chunks
3 Garlic Cloves, skin on and lightly crushed
6 Boneless Chicken Thighs, skin on
1 Tbsp Oregano
1 Tbsp Cumin Seeds
1 Tbsp Aleppo Pepper, optional
1 Tbsp Paprika
2 Tbsp Olive Oil
2 Tbsp Lemon & Garlic Salt
1 Tbsp Salt
1 Tbsp Pepper
Preheat the oven to 210°C /190°C Fan. In a large roasting tin, add zucchini, red pepper, onion, pumpkin, potatoes, garlic and place tomatoes on top.
Drizzle olive oil and season with salt (you can use ordinary salt if you don’t have lemon & garlic flavour), pepper, herbs and spices. Stir to combine, be careful not to break the tomatoes off the vine.
Season the chicken on both sides with lemon & garlic salt, pepper, herbs and spices. Drizzle a little olive oil and rub so all the seasoning is well dispersed. The chicken will release fat from the skin so you don’t need to add much oil here.
Lie the chicken on top of the vegetables and sprinkle a little paprika over the chicken only.
Place the tin in the oven for around 30 mins, then stir the vegetables and turn the chicken over for another 30 mins.
Remove the chicken and set aside, increase the heat of the oven to 225°C/ 205°C Fan and let the vegetables char for another 20-25 minutes. If you want your chicken a little crispy, you can add the chicken back in for around 15 mins.
Serve with a green salad.