Wingman Chicken Thigh Traybake
10 minutes
PREP TIME
40 minutes
COOK TIME
4 people
SERVINGS
Wingman Chicken Thigh Traybake
Smokey Rebel
4 people
10 minutes
40 minutes
British
One tray. Big flavour. No fuss.
This Wingman Chicken Thigh Traybake brings crispy skin, tender meat and roasted vegetables together in one simple oven dish.
Ingredients
8 bone-in, skin-on chicken thighs
1½ tbsp Wingman seasoning
1 tbsp olive oil
500g baby potatoes, halved
1 red onion, cut into wedges
1 red pepper, sliced
2 garlic cloves, smashed
Salt and black pepper or SPG
Directions
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Preheat oven to 200°C.
Place potatoes, onion, pepper and garlic on a large roasting tray.
Drizzle with olive oil and season lightly with salt and pepper or SPG. Toss to coat.
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Pat chicken thighs dry.
Rub lightly with olive oil.
Coat evenly with Wingman seasoning.
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Nestle chicken thighs skin-side up over the vegetables.
Roast for 35–40 minutes until skin is crisp and golden.
Turn vegetables halfway through for even browning.
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The chicken skin should be golden and crisp. Juices should run clear and internal temperature should reach 75°C. The potatoes should be tender inside with lightly browned edges.
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Serve straight from the tray with a simple green salad or steamed broccoli. Leftover chicken works well in wraps or sandwiches the next day.
