Thai Red Curry Chicken Traybake
This Thai red curry chicken traybake is an easy oven dinner packed with bold curry paste, zesty lime, and tender roasted vegetables. Everything cooks on one tray, so you get crisp-skinned chicken and a flavorful, fuss-free meal with minimal cleanup.
Servings2 Portions
Prep Time10 Mins
Cook Time40 Mins
Difficulty
Easy
Ingredients
2
- chicken thighs, bone-in and skin-on4
- baby potatoes halved or cut into three if large300 g
- mixed vegetable pack200 g
- vegetable oil2 tbsp
- Thai red curry paste3 tbsp
- lime, zested and juiced1
Step-by-Step Instructions
01
Preheat the oven to 200C/180C fan/gas 6. Line a large roasting tray with baking paper. Spread the baby potatoes and mixed vegetables across the tray, then arrange the chicken thighs on top.
02
In a small jug, whisk together the vegetable oil, Thai red curry paste, lime zest, and lime juice. Season lightly with salt and black pepper. Spoon the mixture over the chicken and vegetables, then rub it well over the chicken, including under the skin if possible.
03
Cover the tray tightly with foil and roast for 35 minutes. Remove the foil, spoon some of the pan juices over the chicken, and switch the oven to grill on high. Grill for 5 to 10 minutes more, until the chicken skin is crisp and lightly charred and the potatoes are tender.
Chef's Tips
If your mixed vegetable pack includes quick-cooking vegetables, cut any larger pieces so everything roasts evenly. Boneless chicken thighs can be used, but check them earlier as they may cook faster. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for the best texture.
