I love any easy recipe that involves one piece of washing up. Which is why traybakes are such a great idea! You literally throw everything onto one tray and throwing it into the oven! My favourite type of cooking.

This Sunday I went with the flow and picked out some of my favourite veggies along with chicken thighs. Chicken thighs are incredibly good for value, plus they come with skin on sometimes so when you drizzle a little oil on it- you get that lovely crispy treat! This recipe uses six chicken thighs, assuming everyone has two each- I’ve done extra than I would normally do because Lee and I will use the chicken for wraps for lunch in the week. The perfect savvy way to make your meals stretch and be cost effective!


The Ingredients

(Serves 6 people)
– six chicken thighs, with skins on
– one leek cut up
– three sweet potatoes, peeled and cut into 1.5cm round disks
– one onion, peeled and chopped
– chicken/ veggie stock
– chicken seasoning, salt & pepper


Chop, chop, chop!

Pre-heat your oven to 200C. Add some oil into a roasting tray. Chop your sweet potato into 1.5cm round disks and scatter onto the tray. Add your chopped leek and onion. Toss together and add some salt & pepper. Place into the oven for 20 minutes.

Once the time is over, take the tray out and nestle the chicken thighs on top of the veggies. Sprinkle chicken seasoning on top. Drizzle some oil and add some more salt & pepper. Add boiling water to the stock, mixed together and then pour into the tray back until the chicken is slightly covered by liquid at the side.

Place back into the oven for a further 30 minutes or until the chicken is fully cooked. Served with some chunky bread to mop up the sauce.


It is the perfect lazy Sunday dinner if you are not up for making a full roast. You could even whip this up mid-week as a fancy treat since there’s hardly any prep involved. What do you think of the recipe?

Check out all my other recipe posts here on the blog.