One-pan chicken, potatoes and veg
A simple, family-friendly traybake with chicken, potatoes and seasonal veg, all cooked together in one pan.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 7g sugars · 8g fibre. Diabetes-friendly: no added sugar, 45g carbs or less and plenty of fibre per serving. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken thighspack 1kg · use 600g | £2.99£0.30 per 100g | £5.50£0.37 per 100g |
| Maris Piper potatoespack 1kg · use 800g | £1.45£0.12 per 100g | £1.80£0.09 per 100g |
| Carrotspack 1kg · use 2 | £0.55£0.11 per 100g | £0.35500g |
| Brown onionspack 1kg · use 2 | £1.00£0.33 each | £0.95£0.32 each |
| Tesco Chopped Tomatoespack 400g · use 1 tin | £0.45227g | £0.45 |
| Basket total (full packs) | £6.44 | £9.05 |
| Cost of what this recipe uses | £4.05 | £4.14 |
| Per serving | £1.01 | £1.04 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Preheat the oven to 200 °C (fan 180 °C). While it heats, weigh 600 g of skin‑on chicken thighs and pat them dry with kitchen paper. Peel and dice 800 g Maris Piper potatoes into 2 cm chunks, peel and slice 2 carrots into similar pieces, and quarter 2 brown onions.
- Season the chicken thighs with 1 tsp salt, ½ tsp black pepper and 1 tbsp dried oregano, rubbing the spices into the skin for even flavour. Drizzle 1 tbsp vegetable oil over the meat and give it a quick toss to coat. Set aside while you prepare the veg.
- In a large mixing bowl combine the potato chunks, carrot pieces and onion quarters. Add 2 tbsp vegetable oil, the remaining ½ tsp salt and a pinch of black pepper, then toss until everything is lightly coated. This ensures the veg will crisp nicely in the oven.
- Arrange the seasoned chicken thighs skin‑side up on a rimmed baking tray (about 30 cm x 40 cm). Scatter the coated veg around the chicken, making sure the pieces lie in a single layer for even cooking. Drizzle the remaining 1 tbsp oil over the tray for extra moisture.
- Place the tray in the centre of the pre‑heated oven and roast for 25 minutes on high heat. After this time, check the potatoes – they should be beginning to turn golden at the edges and the chicken skin should be crisped but not burnt.
- Stir the veg gently, then pour the whole tin (400 g) of Tesco chopped tomatoes over everything, spreading it evenly. Return the tray to the oven and continue roasting for a further 15 minutes, or until the chicken reaches an internal temperature of 75 °C and the veg is tender.
- Remove the tray and let the dish rest for 5 minutes; this allows the juices to redistribute and the sauce to thicken slightly. Taste and finish with a final grind of black pepper and a sprinkle of fresh parsley if you have it, then give everything a gentle toss.
- Divide the one‑pan meal onto four plates, ensuring each serving gets a piece of chicken, a good handful of potatoes and carrots, and a spoonful of tomato sauce. Serve immediately while hot, accompanied by a simple green salad if desired.
- Cool any leftovers to room temperature within 1 hour, then transfer to airtight containers and refrigerate within 2 hours. Eat refrigerated leftovers within 48 hours, reheating only once on the hob over medium heat until steaming hot throughout.
Tips
- Swap chicken thighs for drumsticks or breast fillets to suit your budget, adjusting cooking time by ±5 minutes.
- Batch‑cook two trays and portion into four‑serving containers; freeze within 2 hours for up to 2 months.
- When reheating, use a saucepan on medium heat, stirring occasionally, until the centre is steaming hot throughout – reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken thighs · about 400g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Chicken and Sweet Potato Tray Bake, One-pot chicken and rice, Chicken Stroganoff. - Maris Piper potatoes · about 200g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: Chicken and Sweet Potato Tray Bake, Beef & Potato, Beef and Ale Pie. - Carrots · about 840g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, Sheet Pan Sausage & Veg. - Brown onions · about 700g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).