Roasted Winter Vegetable and Chicken Traybake

Roasted Winter Vegetable and Chicken Traybake

Tossing everything in Crisp ‘n Dry helps keep the food moist whilst crisping up the edges. A satisfying and comforting family meal that is also gluten free.


2-3tbs Crisp ‘n Dry
6-8 chicken thighs, skin on and bone in
4 carrots, peeled and cut into chunky pieces
2 parsnips, peeled and cut into chunky pieces
1 tsp dried mixed herbs
Good pinch ground cinnamon
½ tsp sea salt
Black pepper
2 red onions, peeled and cut into chunky wedges
1 small butternut squash (about 750g) peeled and cut into chunks
Few sprigs fresh thyme

Step 1

Preheat the oven to 180ºC fan/200ºC conventional/gas 6.

Step 2

Place the chicken, carrots and parsnips into a large deep baking tin and drizzle over the Crisp ‘n Dry oil. Sprinkle over the dried herbs, cinnamon and salt then season generously with pepper. Toss everything together then place in the oven for 20 minutes.

Step 3

Remove from the oven and add the squash and onion wedges, then turn to coat in the oil and juices. Make sure the chicken thighs are on the top with skin side up so that it goes golden and crispy. Return to the oven for a further 40 minutes, basting occasionally in the oil and juices until the chicken is cooked and golden and the vegetables are tender and starting to caramelise around the edges. Scatter with the thyme before serving.


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