Name: Chicken Thigh & Bacon Tray Bake
Prep time: 10 min
Cook time: 40 min
Yield: 4
Cuisine: British
Ingredients: 8 chicken thighs (bone-in, skin-on); 200g bacon lardons or chopped bacon; 600g potatoes, cut into chunks; 2 red peppers, cut into chunks; 1 red onion, cut into wedges; 2 tbsp cooking oil; 1 tsp garlic granules; 1 tsp dried mixed herbs; Salt & black pepper

Ingredients

Serves 4 people

8 chicken thighs (bone-in, skin-on)
200g bacon lardons or chopped bacon
600g potatoes, cut into chunks
2 red peppers, cut into chunks
1 red onion, cut into wedges
2 tbsp cooking oil
1 tsp garlic granules
1 tsp dried mixed herbs
Salt & black pepper

Method

Preheat the oven to 200°C (180°C fan).

Place the chicken thighs, potatoes, peppers and onion in a large roasting tin.

Drizzle over the oil, then sprinkle over the garlic granules, mixed herbs, salt and pepper. Toss everything together so the chicken and vegetables are well coated.

Scatter the bacon lardons over the top.

Roast for 35–40 minutes until the chicken is cooked through, the bacon is crispy and the potatoes are golden.

Serve straight from the tray.

Tips & Notes

Use bone-in thighs for the juiciest results.
Add extra veg like courgette or carrots if you like.
Great for batch cooking – leftovers reheat well.

Chicken Thigh & Bacon Tray Bake

Ingredients

Method

Tips & Notes

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