Chicken and Spring Veg Traybake

Name: Chicken and Spring Veg Traybake
Yield: Serves 3–4
Ingredients: 3 leeks, trimmed, halved lengthways and sliced; 1 lemon, zested and cut into wedges to serve; 1 red onion, peeled and cut into 8 wedges; 500 g (1 lb 2 oz) baby potatoes, halved or quartered if large; 6–8 chicken thighs, skin-on and bone-in; 2 tablespoons olive oil; Salt and freshly ground black pepper; 2 tablespoons wholegrain mustard; 300 ml (10½ fl oz) chicken or vegetable stock; 2 bay leaves; 300 g (10½ oz) frozen peas; 3 tablespoons crème fraîche or sour cream; A few thyme or rosemary sprigs

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

There’s something very satisfying about a traybake, especially when you don’t need to make any sauce or sides to go with it. This all-in-one meal is ideal as a quick Sunday roast or for a relaxed evening dinner. Along with the other spring veg, the peas cheer up any plate.

Ingredients

6–8 chicken thighs, skin-on and bone-in
1 red onion, peeled and cut into 8 wedges
500 g (1

Dinner
Gluten-free
Spring

Method

Preheat the oven to 220°C/200°C fan/430°F/gas 7.

Put the chicken thighs, red onion and baby potatoes into a large roasting tin (sheet pan) or ovenproof dish. Drizzle over the oil and season well with salt and freshly ground black pepper. Mix everything together.<