Chicken Thigh and Root Vegetable Traybake
Everything roasts in one tray while you do something else.
Serves 4 55 min 42g proteinKid-friendly
chickenone-panbakebudget
Plan it this weekIngredients
- Chicken thigh fillets800 g
- Potatoes700 g
- Carrots300 g
- Brown onions200 g
- Garlic20 g
- Olive oil30 ml
- Dried mixed herbs2 g
Method
- Heat the oven to 200C and cut the potatoes and carrots into rough 3cm chunks.
- Toss the vegetables and onion wedges with half the oil and the dried herbs, then spread over a large tray.
- Rub the chicken thighs with the remaining oil, season, and nestle them skin-side up among the vegetables.
- Roast for 40-45 minutes until the chicken is cooked through and the potatoes are crisp at the edges.
- Rest for 5 minutes, then serve straight from the tray.
What it costs, and where to buy it
Shops to compare
Each item at whichever of your shops sells it cheapest.
- AldiBest choice$16.73 for all 7 items
$4.18a serve
$4.18 a serve, cheapest at Aldi
About $16.73 of ingredients used for 4 serves.
$35.24 across 3 shops · all 7 items priced · $4.25 more for bigger packs, 57% spare for later
AldiBest choice$16.73
7 of 7 ingredients
you'll pay $36.80 · $20.07 of it spare
Coles$21.02
7 of 7 ingredients · $4.29 more
you'll pay $38.27 · $17.25 of it spare
Woolworths$21.66
7 of 7 ingredients · $4.93 more
you'll pay $40.58 · $18.92 of it spare
