Weeknight roast chicken traybake

Name: Weeknight roast chicken traybake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1000 g Chicken thighs, 8 bone-in, skin-on; 1000 g Potatoes, peeled and cut into chunks; 400 g Carrots, cut into batons; 1 Onions, cut into wedges; 0.3 Garlic, 3 cloves, left whole in their skins; 2 g Dried thyme; 45 ml Vegetable oil; 2 g Salt; 1 g Black pepper; 300 g Frozen peas; 30 g Gravy granules, made up with 300ml boiling water

All the best bits of a roast dinner with none of the juggling: chicken thighs, crispy roast potatoes and sweet carrots cooked together in one tin, with gravy on the side.

Ingredients

1000 g Chicken thighs, 8 bone-in, skin-on
1000 g Potatoes, peeled and cut into chunks
400 g Carrots, cut into batons
1 Onions, cut into wedges
0.3 Garlic, 3 cloves, left whole in their skins
2 g Dried thyme
45 ml Vegetable oil
2 g Salt
1 g Black pepper
300 g Frozen peas
30 g Gravy granules, made up with 300ml boiling water

Method

Heat the oven to 220°C (200°C fan). Boil the potatoes in salted water for 6 minutes, then drain and shake in the colander to rough up the edges.
Toss the potatoes, carrots, onion and garlic with most of the oil, the thyme, salt and pepper in a large roasting tin. Rub the chicken with the last of the oil and sit it skin-side up on top, or in a second tin if it's crowded.
Roast until the chicken skin is crisp and golden, the juices run clear with no pink by the bone, and the potatoes are crunchy. Turn the potatoes once halfway.
For the last few minutes, cook the peas in boiling water and make up the gravy in a jug.
Serve straight from the tin, with the peas and gravy on the side.