Warmth • Cooking • Hot Water

Chicken Thighs Traybake with Champ

Chicken Thighs Traybake with Champ

This recipe uses ingredients that you will likely already have in your fridge. It’s minimum effort and really tasty which makes it perfect for a busy lifestyle.

Prep time: 20 minutes

Cook time: 1 hour



For the traybake:

  • 4 chicken thighs
  • 1 tbpsn olive oil
  • 2 tbspn smoked paprika
  • 2 tbspn paprika
  • 1 tspn mild chilli powder
  • 2 spigs of thyme
  • 4 carrots, chopped into long chunks
  • 2 parsnips, chopped into long chunks
  • 3 red onions
  • 300g passata
  • 300g cherry tomatoes
  • Black pepper

For the champ:

  • 1.35kg floury potatoes, well scrubbed, unpeeled
  • 250ml milk
  • 60g butter
  • salt and white pepper
  • 1 large bunch spring onions, finely chopped


  1. Preheat range to 200C.
  2. Place tray on the boiling plate with oil, smoked paprika, paprika and chilli powder. Once sizzling, place thighs into the tray to seal and turn once golden.
  3. Once the juices are sealed in, add in the carrots, parsnips and onions to the tray and place in the top oven for 40 minutes.
  4. While the traybake is in the oven, steam the potatoes on the hot plate.
  5. Peel the potatoes and place into a clean pot with the rest of the ingredients. Mash until smooth and creamy.
  6. Add in the passata, tomatoes, thyme and pepper to the traybake and place back in the range for a final 20 minutes.