Newcastle Sunday Roast-Style Chicken & Root Veg Traybake

Newcastle Sunday Roast-Style Chicken & Root Veg Traybake

Craving the hearty goodness of a Sunday roast but don't have the time for all the fuss? This Newcastle-inspired traybake brings all the comforting flavours to your table with minimal effort. Juicy, tender chicken thighs roast alongside perfectly caramelised potatoes, carrots, and parsnips, all infused with aromatic herbs. It’s a complete meal in one pan, making weeknight cooking a breeze and leaving you more time to enjoy a great pint!

Ingredients

• 8 bone-in, skin-on chicken thighs (approx. 1.2-1.5 kg total)
• 1 kg Maris Piper or King Edward potatoes, peeled and cut into 3-4 cm chunks
• 500g carrots, peeled and cut into 3-4 cm chunks
• 400g parsnips, peeled, cored (if large), and cut into 3-4 cm chunks
• 1 large red onion, cut into 8 wedges
• 4 cloves garlic, smashed but left unpeeled
• 3 tbsp olive oil
• 2 sprigs fresh rosemary, leaves picked and roughly chopped
• 4 sprigs fresh thyme, leaves picked
• 1 tsp sea salt
• ½ tsp black pepper
• 200 ml gluten-free chicken stock
• 1 tbsp cornflour (corn starch) (for optional gravy)
• 100 ml cold water (for optional gravy)

Instructions

1. Preheat Oven & Prep Veg: Preheat your oven to 200°C (180°C fan/Gas Mark 6). In a large roasting tray (or two if needed to avoid overcrowding), combine the chopped potatoes, carrots, parsnips, red onion wedges, and smashed garlic cloves.
2. Season Veg: Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with half of the chopped rosemary, thyme leaves, salt, and pepper. Toss well to ensure everything is evenly coated. Spread them out in a single layer.
3. Prepare Chicken: Pat the chicken thighs dry with kitchen paper – this helps the skin crisp up. Place the chicken thighs in a bowl. Drizzle with the remaining 1 tablespoon of olive oil, and sprinkle with the remaining rosemary, thyme, salt, and pepper. Rub the seasoning all over the chicken.
4. Assemble Traybake: Nest the seasoned chicken thighs amongst the vegetables in the roasting tray, skin-side up.
5. Roast: Place the traybake in the preheated oven and roast for 45-55 minutes, or until the chicken skin is golden brown and crispy, the chicken is cooked through (internal temperature reaches 74°C/165°F), and the vegetables are tender and slightly caramelised. Halfway through cooking (after about 25-30 minutes), gently toss the vegetables around the chicken to ensure even cooking, being careful not to disturb the chicken skin too much.
6. Rest: Once cooked, remove the traybake from the oven. Carefully transfer the chicken and vegetables to a warm serving platter. Cover loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist.
7. Optional Gravy: While the chicken rests, you can make a quick pan gravy. Pour any excess fat from the roasting tray, leaving the delicious pan juices. Place the roasting tray over a medium heat on the hob. In a small bowl, whisk together the cornflour and cold water until smooth. Pour the gluten-free chicken stock into the roasting tray and bring to a simmer, scraping up any browned bits from the bottom of the tray. Whisk in the cornflour slurry and cook, stirring constantly, until the gravy thickens to your desired consistency. Season with extra salt and pepper if needed.

Serving Suggestions

Serve the chicken and roasted vegetables directly from the platter. A simple side of steamed greens like broccoli or green beans would complement the meal beautifully. Don't forget a generous drizzle of the optional pan gravy!

Pairing Tips

This hearty traybake, with its rich chicken and caramelised root vegetables, calls for a drink that can stand up to its robust flavours without overpowering them. For beer lovers, a classic British Brown Ale or a smooth Amber Ale would be perfect, offering malty sweetness and a hint of nutty character that complements the roasted notes. A crisp, slightly hoppy English Pale Ale also works wonderfully, cutting through the richness. If you prefer a lager, a traditional German Märzen or a good quality Helles Lager would provide a clean, refreshing counterpoint. For cider enthusiasts, a medium-dry, traditional West Country cider with its earthy apple notes would also be a fantastic match.