Autumn Traybake, a hearty and flavorful dish that showcases the rich, comforting flavors of fall. This dish is perfect for cooler weather and is full of seasonal vegetables, herbs, and a delicious roasted finish. Whether you serve it as a main or side dish, it’s an easy-to-make meal that’s packed with flavor.
Autumn Traybake Recipe
An Autumn Traybake is the perfect dish for when you want a simple, comforting, and hearty meal that brings together the flavors of the season. With roasted root vegetables, tender chicken, and a delicious mix of autumn herbs, this traybake captures all the best flavors that fall has to offer. Roasting everything together in one pan makes it incredibly easy and perfect for busy weeknights or relaxed weekend meals.
Ingredients
For the Traybake:
- 4 chicken thighs (bone-in, skin-on for extra flavor and crispness)
- 4 medium potatoes, peeled and cut into chunks (Yukon Gold or Russet work well)
- 2 medium carrots, peeled and cut into chunks
- 1 small butternut squash, peeled, deseeded, and cut into chunks
- 1 large red onion, cut into wedges
- 1 bulb of garlic, cloves separated but unpeeled
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or fresh thyme if you have it)
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh parsley (for garnish)
- 1 tablespoon balsamic vinegar (optional, for drizzling)
For the Marinade (for the chicken):
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- Salt and freshly ground black pepper, to taste
Instructions
1. Preheat and Prepare the Baking Tray
- Preheat your oven to 400°F (200°C) (fan oven: 180°C).
- Line a large baking tray or roasting pan with parchment paper or lightly grease it with olive oil to prevent sticking.
- Make sure your tray is big enough to hold all the vegetables and chicken in a single layer for even roasting.
2. Prepare the Marinade for the Chicken
- In a small bowl, combine 2 tablespoons olive oil, Dijon mustard, honey or maple syrup, apple cider vinegar, ground cinnamon, ground ginger, and a pinch of salt and pepper.
- Whisk until the marinade is smooth and well-combined.
- Coat the 4 chicken thighs with the marinade. You can either brush it onto the chicken or place the chicken thighs and marinade in a resealable bag and shake it to ensure that the chicken is evenly coated. Allow it to marinate for at least 15-20 minutes (you can marinate it for longer if you have time, even overnight, for deeper flavor).
3. Prepare the Vegetables
- While the chicken is marinating, prepare the vegetables.
- Potatoes: Peel and cut the potatoes into 1-inch chunks. If using new potatoes, you can leave the skin on for extra texture.
- Carrots: Peel and cut the carrots into similar-sized chunks as the potatoes.
- Butternut squash: Peel, de-seed, and chop the butternut squash into bite-sized chunks.
- Red onion: Cut the onion into wedges.
- Garlic: Break the garlic bulb into individual cloves, leaving the skins on. You’ll roast the garlic with the skin on to mellow out its flavor.
4. Assemble the Traybake
- In a large bowl, toss the potatoes, carrots, butternut squash, onion wedges, and garlic cloves with 1 tablespoon olive oil, smoked paprika, dried thyme, ground cumin, salt, and pepper. Make sure the vegetables are evenly coated with the oil and spices.
- Spread the seasoned vegetables evenly on the prepared baking tray, leaving space in the center for the chicken thighs.
5. Roast the Traybake
- Take the marinated chicken thighs and place them in the center of the tray, on top of the vegetables. This way, the chicken will roast and release its juices over the vegetables, adding even more flavor.
- Place the tray in the preheated oven and roast for about 40-50 minutes, or until the chicken is fully cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).
- Halfway through roasting (around the 20-minute mark), give the vegetables a gentle toss to ensure they roast evenly. You can also baste the chicken with its juices to keep it moist and flavorful.
6. Check for Doneness
- Once the chicken and vegetables are cooked, check that the chicken is crispy and golden on the outside. The vegetables should be fork-tender and caramelized at the edges, adding to their depth of flavor.
- If the chicken is not crisp enough, you can place the tray under the broiler for an additional 2-3 minutes to crisp up the skin.
7. Garnish and Serve
- Once everything is ready, remove the tray from the oven.
- Drizzle the chicken and vegetables with 1 tablespoon of balsamic vinegar (optional, but it adds a wonderful tang that balances the sweetness of the honey in the marinade).
- Garnish with freshly chopped parsley for a pop of color and freshness.
- Serve the traybake hot, straight from the oven. The chicken can be served on the side with the roasted vegetables, or you can serve it all together on a large platter.
Optional Add-Ins and Variations:
- Other Vegetables: Feel free to add other seasonal autumn vegetables, such as parsnips, Brussels sprouts, sweet potatoes, or cauliflower. Just make sure to cut everything into even-sized pieces for even roasting.
- Herb Variations: You can use fresh rosemary, sage, or oregano instead of dried thyme for a different flavor. Fresh herbs add a lovely fragrance to the dish.
- Adding Cheese: For an extra touch of richness, sprinkle some grated Parmesan cheese over the vegetables during the last 5 minutes of roasting.
- For a Vegan Option: Swap the chicken for chickpeas or tofu. Make sure to season them well and roast them until they’re golden and crispy.
- Spice it Up: Add some chili flakes or cayenne pepper to the vegetables for a little heat if you like some spice in your autumn dishes.
Tips for Success:
- Even Roasting: Try to cut all vegetables into uniform sizes so they cook at the same rate. This ensures that the traybake is evenly roasted and no vegetable is undercooked or burnt.
- Resting the Chicken: After removing the chicken from the oven, let it rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring moist chicken.
- Marinating Time: If you have more time, marinate the chicken for several hours or even overnight. The longer it marinates, the more flavorful the chicken will be.
Conclusion:
This Autumn Traybake is a wonderful, easy-to-make dish that perfectly captures the warmth and heartiness of fall. With a mix of seasonal vegetables, tender marinated chicken, and a deliciously roasted flavor, it’s the ultimate comfort food for cooler evenings. Plus, it’s made in just one pan, making cleanup a breeze. Whether you’re feeding your family or hosting friends, this autumn traybake is sure to be a hit!
Enjoy the warmth, depth of flavor, and simplicity of this dish. Perfect for any autumn meal!