• Brittany Aldridge

Honey & Cumin Roasted Chicken Traybake

Updated: Aug 6, 2020

After seemingly never ending cold and rainy weather all weekend, this honey and cumin roasted chicken traybake was much needed. It’s moorish in its warming quality, spiced and sweetened liberally, and packed full of healthy veggies too. Read ahead for the recipe now!


  • 3 carrots, chopped

  • 1/2 butternut pumpkin, trimmed and chopped

  • 1/2 cauliflower, broken into florets

  • 4 small potatoes, chopped

  • 2 cloves garlic, finely diced

  • 1 tablespoon ground cumin

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons honey

  • 1 small bunch of thyme

  • 2 teaspoons salt

  • freshly cracked pepper, to taste

  • 5 skin-on chicken thighs


  • Preheat the oven to 200°C/180°C fan forced (400°F) and add all the veggies to a large tray. Pour over the olive oil and add the thyme, garlic, cumin, salt and pepper, then give everything a good mix with your hands. Lastly, add the chicken (skin side up) and lightly drizzle over some more olive oil plus the honey. Place in the oven and roast for at least 45 minutes to an hour (or until the chicken is cooked through, golden and crispy and the veggies are soft).

  • Remove tray from the oven. To serve, heap onto plates alongside a fresh salad. Please enjoy!

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