Chicken, Potato & Carrot Tray Bake

Start the vegetables first, then put boneless chicken thighs into the same oven on a separate tray. Two rimmed trays keep raw chicken juices away from the vegetables. Follow the thermometer checks even if the chicken looks browned.

Recipe at a glance

• Approximate servings: 2 servings, each with 2 thighs and half the vegetables
• Preparation estimate: 15–20 minutes
• Oven estimate: 40–55 minutes, plus any additional cooking needed to reach the temperature endpoint
• Oven setting: 200°C/400°F conventional, or 180°C fan
• Equipment: scales, knife, produce chopping board, mixing bowl, two rimmed metal roasting trays, approximately 40 × 30 cm for vegetables and 30 × 20 cm for chicken, oven gloves, raw-chicken tongs, clean serving utensils and a clean instant-read food thermometer suitable for thin foods

Ingredients

• 400 g potatoes, scrubbed and cut into approximately 2 cm cubes
• 250 g carrots, scrubbed, trimmed and cut into approximately 1 cm thick pieces
• 120 g onion, peeled and cut into approximately 2 cm wedges
• 2 tablespoons olive oil, approximately 30 ml, divided
• 1 teaspoon dried oregano, divided
• 1 teaspoon sweet paprika, divided
• ½ teaspoon fine salt, optional, divided
• ¼ teaspoon ground black pepper, divided
• 4 plain boneless, skinless chicken thighs, approximately 150 g each and 600 g in total, fresh or fully thawed in the refrigerator

Use similar-sized boneless thighs. Other cuts and frozen pieces need different cooking instructions. Keep chicken refrigerated until needed.

Method

1. Prepare the oven and vegetables. Heat the oven to the stated setting. Wash your hands and rinse the potatoes and carrots under running water before cutting. Toss the prepared vegetables with 1 tablespoon oil and half of each seasoning. Spread on the larger tray in one layer. Place on an upper-middle oven rack and roast for an estimated 20 minutes.
2. Prepare for handling chicken. Measure the remaining oil and seasonings before opening the chicken. Keep raw poultry and its juices away from other food. Do not wash the chicken. Use separate tongs for raw chicken and keep clean utensils ready for serving. FoodSafety.gov preparation guidance
3. Add the chicken tray. Turn the vegetables with a clean utensil. On the separate smaller tray, lay the thighs flat without overlapping and coat with the remaining oil and seasonings using the raw-chicken tongs. After handling the raw chicken, wash your hands and clean equipment and surfaces that contacted it before touching other food or clean oven gloves. Place the chicken tray on a rack below the vegetables so any accidental drips cannot fall onto them. Allow roughly 20–35 minutes for the chicken, with extra time if needed.
4. Check the temperature. Insert the thermometer from the side into the thickest centre of each thigh without touching the tray. Every piece must reach at least 165°F/74°C. Continue cooking any chicken below the endpoint and recheck with a cleaned probe. Do not use browning, clear juices or elapsed time as a substitute. FoodSafety.gov poultry temperature chart
5. Finish and serve. Check the vegetables for tenderness with a fork. If either tray finishes first, remove it and cover briefly while the other finishes. Serve promptly once all the chicken reaches its required temperature and the vegetables are tender. Use clean serving utensils, never the unwashed raw-chicken tongs.

Cooling, storage and reheating

Divide leftovers into shallow covered containers and refrigerate promptly at 40°F/4°C or below. Refrigerate within two hours of cooking, or one hour above 90°F/32°C; do not wait for the full tray to cool on the counter. FoodSafety.gov cooling guidance

Use refrigerated cooked chicken and its accompanying vegetables within 3–4 days. For reheating, use the oven setting above. Transfer a portion to an oven-safe dish, cover with an oven-safe lid or foil, and heat until the chicken and vegetables reach 165°F/74°C throughout, checking several places. FoodSafety.gov storage chart and temperature chart

Allergens and labels

Check the chicken package and every seasoning label, especially if using seasoned or marinated chicken instead of plain chicken. Added ingredients change the allergen assessment. This recipe is not an allergy-safety certification. FDA allergy guidance

Put it in your meal plan

Choose an evening when you can allow additional oven time if the thermometer requires it. Check your trays and thermometer before shopping. Plan leftovers within the refrigeration window.

Open Build My Meals and use this recipe as one of your chosen meals. Use the recipe quantities separately.

Sources and recipe notes

Published method comparison: Curried Chicken Thigh Traybake (HelloFresh). Our version uses separate trays, different seasoning and a lower oven temperature. Published timing does not transfer: every chicken thigh must reach 165°F/74°C on a thermometer. The instructions here are our own version; source ratings, nutrition values and timing claims do not describe it. Safety links support the handling advice. Times and servings are approximate; packet instructions and cooking endpoints take priority.