Chicken Traybake
One-tray chicken and roasted vegetables seasoned with herbs
Ingredients
- • 4 chicken thighs, 500g new potatoes, 2 carrots, 1 onion, 1 pepper, 1 clove garlic, 1 tsp herbs, 1 stock cube, 1 tbsp flour, oil, salt, pepper
Method
Chop the vegetables and place on a tray with the halved potatoes. Add garlic, herbs, oil, flour, salt, and pepper, and mix. Place chicken on top. Dissolve the stock cube in boiling water and pour over. Bake at 180°C for 40 minutes until chicken is cooked through (juices run clear) and vegetables are soft. Serve.
Safety notes
Children should cook with appropriate adult supervision. Take care around heat, sharp tools and allergens.
- • Use care with hot ovens and trays
- • Supervise chopping and use child-safe knives or scissors if needed
- • Wash hands and surfaces after handling raw chicken
Skills learned
Tips for grown-ups
- • Lots of substitutions work well (e.g. sweet potato instead of potatoes, courgette or broccoli instead of pepper, chicken breast instead of thighs)
- • Cut vegetables to similar sizes so they cook evenly
- • Brown the chicken thighs in an oiled pan first for extra flavour
- • Turn ingredients halfway through cooking for even browning
- • Great one-tray meal for building independence with minimal washing up
Allergens
Contains: gluten. Always check labels and supervise as needed.
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