One-tray roast chicken dinner

One-tray roast chicken dinner
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins


  • 6 chicken thighs
  • 6 potatoes, cut into wedges 
  • 1 sweet potato, cut into thick wedges
  • 3 small red onions, halved 
  • 10 cloves garlic, keep the skin on
  • 200g cherry tomatoes
  • 1 lemon, halved 
  • 2tbs fresh parsley or thyme leaves
  • Olive oil
  • Sea salt and black pepper

1 Preheat the oven to 220 degrees.

2 Drizzle a little olive oil on the largest oven tray you have. Place the potatoes, onion and garlic on the tray. Mix gently in the olive oil to coat, then arrange in a single layer. Top with the chicken thighs and dot the tomatoes and lemon halves between any gaps. Drizzle with a little extra oil and season generously with salt and pepper.

3 Bake for 30 minutes, until the chicken is cooked through, then remove the chicken, set aside and keep it warm. Remove the tomatoes now too if they look cooked enough.

4 Return the vegetables to the oven for a further five to 10 minutes so the potatoes get a chance to crisp at the edges. Scatter with the herbs and serve right away. Press the garlic cloves with your fork to release the creamy roast garlic inside.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer