Phil Vickery’s roasted chicken traybake

I love simplicity and this dish is a perfect example of how simple cooking can be a real winner. You have not only your five vegetables for the day but also a small amount of protein, bulked out by the veg. Personally, I leave the skin on the chicken, but you can remove if you want to reduce more calories, or just want a lower-fat dish.

roasted chicken traybake
Tara Fisher


3 large potatoes, peeled and cut into 1cm pieces
1 small butternut squash, peeled and cut into 1cm pieces
2 large carrots, peeled and cut into 1cm pieces
2 red onions, sliced
2 large leeks, cut into 4cm pieces
4 tbsp olive oil
salt and freshly ground black pepper
8 small chicken thighs, bone in

  1. Preheat the oven to 200C/gas 6.

2. Mix the potatoes and all the vegetables together in a bowl, then add the olive oil and some salt and pepper and mix well. Spread evenly in a baking tray, then pop it in the oven to heat through while you brown the chicken.

3. Season the chicken thighs, then heat a nonstick frying pan over a high heat. Add the seasoned chicken thighs, skin-side down, and fry for 2-3 minutes until they take on a little colour.

4. Transfer the thighs to the vegetable tray in the oven and cook for 45 minutes to 1 hour, or until the chicken is cooked through and all the vegetables are nicely cooked. Serve.


Phil Vickery Save Money Good Diet

Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit or call 0844 571 0640; p&p is free on orders over £15.