herb-roasted chicken traybake.
Herb-Roasted Chicken Traybake A wholesome one-pan dinner ready in about 50 minutes, this traybake serves 3–4 and brings together tender chicken, sweet potatoes, and purple carrots with fragrant rosemary and thyme. Ingredients: 4 large skinless, boneless chicken thighs 2 medium purple carrots (or regular carrots), peeled and cut into batons 2 small sweet potatoes, peeled and cut into chunks 2 shallots, finely diced 3 cloves garlic, minced 1 tbsp fresh rosemary, finely chopped 1 tbsp fresh thyme leaves 100g wholegrain rice 300ml warm chicken stock 1 lemon (½ sliced, ½ juiced) Olive oil Salt & pepper to taste Method: Preheat the oven to 200°C fan. Season the chicken thighs generously with salt and pepper. In a deep ovenproof pan, heat a drizzle of olive oil and brown the chicken thighs on both sides. Remove and set aside. Add 1 tbsp water to deglaze the pan, then add the shallots, garlic, rosemary, and thyme. Sauté for 3–4 minutes until softened and fragrant. Stir in the carrots, sweet potatoes, and wholegrain rice. Pour over the warm chicken stock. Nestle the chicken thighs back on top and lay over a few slices of lemon. Transfer to the oven and bake uncovered for 35–40 minutes, until the chicken is cooked through and the vegetables (and rice, if added) are tender. Remove from the oven, squeeze over a little fresh lemon juice, scatter extra thyme or rosemary, then cover with a lid or foil and rest for 10 minutes before serving. Gut Health Benefits: Purple carrots are rich in anthocyanins, powerful plant compounds that may help reduce gut inflammation and support a balanced gut environment. Sweet potatoes contain resistant starch, which feeds beneficial bacteria in the gut and encourages the production of short-chain fatty acids that nourish the gut lining.
Herb-Roasted Chicken Traybake
A wholesome one-pan dinner ready in about 50 minutes, this traybake serves 3–4 and brings together tender chicken, sweet potatoes, and purple carrots with fragrant rosemary and thyme.
Ingredients:
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4 large skinless, boneless chicken thighs
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2 medium purple carrots (or regular carrots), peeled and cut into batons
-
2 small sweet potatoes, peeled and cut into chunks
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2 shallots, finely diced
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3 cloves garlic, minced
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1 tbsp fresh rosemary, finely chopped
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1 tbsp fresh thyme leaves
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100g wholegrain rice
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300ml warm chicken stock
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1 lemon (½ sliced, ½ juiced)
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Olive oil
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Salt & pepper to taste
Method:
Preheat the oven to 200°C fan.
Season the chicken thighs generously with salt and pepper. In a deep ovenproof pan, heat a drizzle of olive oil and brown the chicken thighs on both sides. Remove and set aside.
Add 1 tbsp water to deglaze the pan, then add the shallots, garlic, rosemary, and thyme. Sauté for 3–4 minutes until softened and fragrant.
Stir in the carrots, sweet potatoes, and wholegrain rice. Pour over the warm chicken stock. Nestle the chicken thighs back on top and lay over a few slices of lemon.
Transfer to the oven and bake uncovered for 35–40 minutes, until the chicken is cooked through and the vegetables (and rice, if added) are tender.
Remove from the oven, squeeze over a little fresh lemon juice, scatter extra thyme or rosemary, then cover with a lid or foil and rest for 10 minutes before serving.
Gut Health Benefits:
Purple carrots are rich in anthocyanins, powerful plant compounds that may help reduce gut inflammation and support a balanced gut environment. Sweet potatoes contain resistant starch, which feeds beneficial bacteria in the gut and encourages the production of short-chain fatty acids that nourish the gut lining.
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