One-trays and one-pots are such glorious meals, and probably a little understated too. All those beautiful flavours collect in that one tray/pot and simmer away to themselves, plus one pot means minimal washing up, so everyone’s a winner.
This recipe’s so easy you could probably train a monkey to do it. I used chicken thigh because it stays super moist and the skin crisps up really nicely, but feel free to swap for another cut. (The only recommendation is that you use something with skin on so the chicken doesn’t dry out.) Thanks going out to my sister for introducing the fam to this one a good few years ago. Originally, it was honey-mustard chicken with potatoes and red peppers, but I always enjoy mixing up the types of veg I use in this dish. I’ve put measurements & quantities down on paper for the purpose of this recipe but, as always, feel free to swap any ingredients.
- 6 chicken thighs, skin on
(use more if you want more than one piece of chicken per portion)
- 1/2 punnet mushrooms
- 1 sweet potato
(we often use regular potato at home too)
- 2 carrots
- 1-2 red onions
- 1 aubergine
- 1-2 red peppers
- Seasonings: s&p, dried rosemary, thyme and oregano
- Olive oil
- 4 tbsp soy sauce
- 3 tbsp honey
- 2 tbsp dijon mustard
- crack of black pepper
- dribble of olive oil
To make this recipe gluten free: swap the soy sauce for gf soy sauce, olive oil, or something liquid-y of your choice. Add in a sprinkle of salt to compensate for the lack of soy sauce.
- Preheat your oven 180C fan.
- Chunk up all of your vegetables to a considerably chunky size (touch your middle and thumb fingertips together, you want your veg to be roughly about the size of that circle).
- Oil up your vegetables and season with salt, pepper and dried herbs of your choice. (I find the shaking in the ziploc bag method pretty successful.)
- Throw your veg into a roasting tray, then turn your attention to the chicken sauce. Simply mix everything until combined, adding the oil last.
- Place your chicken on the bed of vegetables, and brush the skin with the sauce. Use up all the honey-mustard dressing.
(Even better, leave your chicken to marinate in the sauce for a few hours if you have them to spare.)
- Throw that tray into the oven for 45-60minutes, covering with tin foil if the chicken appears to be browning too quickly (or even burning) but don’t worry, you want that skin to be nice and crispy. Well, I do anyway…
- Portion up and serve piping hot! Make sure to get those beautiful chicken-y-vegetable-y juices at the bottom. Soak up with a beautiful chunk of fresh bread for an extra little something delicious and comforting 🙂