Name: Wingman Chicken Thigh Traybake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: British
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

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Wingman Chicken Thigh Traybake

10 minutes PREP TIME

40 minutes COOK TIME

4 people SERVINGS

Wingman Chicken Thigh Traybake

Rated 5.0 stars by 1 users

Cuisine

British

Author:

Smokey Rebel

Servings

4 people

Prep Time

10 minutes

Cook Time

40 minutes

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

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Directions

Preparation: Build the Tray

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.

Season the Chicken

Pat chicken thighs dry.
Rub lightly with olive oil.
Coat evenly with Wingman seasoning.

Roast

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.

What to Look For at the Finish

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.