Sourced SOURCED RECORD — the cooking facts below are summarized in this project's own words from the single source cited in this record, accessed 2026-09-14. No source text or photograph is reproduced. This record has been checked against its source by this project, but it has not been kitchen-tested here and has had no professional food-safety review. Cook to the cited temperature threshold rather than to the clock alone.

Americas sourced

Chicken Thigh Traybake

Easy Chicken Thigh Traybake · 鸡腿肉烤盘菜

Bone-in chicken thighs roasted on top of sweet potato, peppers and onion so the skin crisps while the vegetables take the fat. Skin-on, bone-in thighs are the forgiving cut here: they tolerate a few extra minutes without drying, and there is no jointing or carving.

Ingredients

8 small, roughly 125 g each Chicken thighs, skin on and bone in
400 g Sweet potato, cut into 1 cm cubesThe source does not peel them.
3 Bell peppers, cut into pieces about 2 cm by 2 cm
2 Small red onions, peeled and cut into 6 to 8 wedges each
2 tablespoons Olive oilUsed as 1 tablespoon on the vegetables and 1 tablespoon on the chicken skin.
3 teaspoons Cajun seasoning2 teaspoons go on the vegetables and the remainder on the chicken skin. Cajun blends vary; check the jar for allergens.
6 small Thyme sprigs
The source seasons the vegetables to taste and gives no weight. Salt and pepper

Yield: Serves 4, as stated by the source. Source times: 10 minutes preparation and 35 minutes cooking. The source gives no resting time, and none is invented here.

Method

Heat the oven to 220°C conventional, or 200°C fan (gas mark 7). Both figures are stated by the source; neither is a conversion made here.
Spread the sweet potato, peppers and onion over a very large roasting tin in a single layer.
Drizzle 1 tablespoon of the oil over the vegetables, scatter over 2 teaspoons of the Cajun seasoning and all the thyme, season, and turn everything to coat.
Sit the thighs skin up on top of the vegetables, scatter the remaining Cajun seasoning over the skins, drizzle the second tablespoon of oil over them and rub it in.
Roast for 20 minutes.
Take the tin out, lift the thighs onto a plate, stir the vegetables and spread them back into a single layer, then return the thighs on top.
Roast for a further 15 minutes, then check the thickest thigh at the centre, clear of the bone. Chicken pieces are safe at an internal 74°C (Health Canada, Safe cooking temperatures); the elapsed time is not the test.

Safety caveats

Poultry is the strictest case in this collection. The UK Food Standards Agency states that poultry can carry bacteria all the way through and must be cooked all the way through; Health Canada gives 74°C internal for poultry pieces. Pink juice near the bone is common in thighs and is not by itself a reliable test — measure.
Raw chicken contaminates everything it touches. Wash hands, board and knife after handling, and never put the cooked thighs back on the plate that held them raw.
The thighs are moved to a plate midway through step 6; use a clean plate, not the one the raw chicken came on.
Allergens depend on the Cajun blend you buy; the jar's label is the authority, not this record.
This record has had no professional food-safety review and has not been kitchen-tested by this project.

Safety review state: not-reviewed

Provenance, version and rights

Item ID: wr-oven-chicken-thigh-traybake
Collection: world-recipes
Record class: sourced — not publication-ready
Region label basis: editorial-facet — a presentation facet, not an attribution claim
Sources: Easy Chicken Thigh Traybake accessed 2026-09-14
Author: Eb Gargano. Publisher: Easy Peasy Foodie. Quantities, piece sizes, oven temperature and step timings are taken from this page.
Safe cooking temperatures accessed 2026-09-14
Health Canada. Source of the 74°C poultry-pieces threshold used above.
Source state: sources-recorded
Reviewed: 2026-09-14
Record version: 1.0.0
Content licence: Original editorial paraphrase of cooking facts, written for this repository. No source text or image is reproduced; rights in the cited page remain with its author and publisher. (review state not-reviewed)
Image rights: no-images-in-record — 0 image(s) in record
Translation: original language of this record

Change history

v1.0.0 2026-09-14
Record created from the cited source as part of the first sourced oven set.
Supersedes: nothing — initial entry