Easy | Prep: 10 min | Cook: 45 min | Serves: 2–3

The traybake is one of the great contributions of British weeknight cooking to the world. Everything in one tin, into the oven, done. This version leans into the classic pairing of chicken and leek — a combination that works because leeks caramelise and collapse into something almost melting when roasted, and their mild sweetness flatters the chicken without competing. Add mustard and a splash of cream and it becomes something properly good rather than just convenient.

Ingredients

  • 4–6 bone-in, skin-on chicken thighs
  • 2 large leeks, cut into 3cm rounds
  • 300g baby potatoes, halved
  • 4 garlic cloves, unpeeled
  • 1 tbsp wholegrain mustard
  • 1 tsp Dijon mustard
  • 150ml chicken stock
  • 3 tbsp double cream
  • 2 sprigs fresh thyme
  • Olive oil
  • Salt and black pepper

Method

  1. Preheat and prep Preheat the oven to 200°C. Toss the baby potatoes and leeks with olive oil, salt, and pepper in a large roasting tin. Scatter the garlic cloves and thyme through the vegetables.

  2. Season the chicken Pat the chicken thighs dry with kitchen paper — this is key for crispy skin. Rub them with a little olive oil, salt, and black pepper. Nestle them skin-side up among the vegetables.

  3. Mix the sauce Whisk together the two mustards and the chicken stock. Pour this around (not over) the chicken in the tin.

  4. Roast Roast for 40–45 minutes until the chicken skin is golden and crispy and the potatoes are tender. The leeks should be slightly charred at the edges. Check the chicken is cooked through — juices should run clear.

  5. Finish Remove the tin from the oven. Squeeze the roasted garlic out of its skin into the juices and stir in the double cream. Let the residual heat warm the cream through for a minute before serving.

Cook With Your Senses

Inspired by Ethan Chlebowski’s sensory approach to cooking — the idea that your senses should tell you more than a timer ever could.

  • Look: The chicken skin should be a deep golden brown, not pale. The leeks should have dark, caramelised edges. If the tin looks pale and steaming after 30 minutes, raise the oven temperature slightly.
  • Listen: A steady sizzle from the tin is good. If you hear nothing, the oven isn’t hot enough or the tin is too crowded.
  • Smell: Roasting leeks develop a sweet, slightly caramelised smell as their sugars cook down. The mustard will be noticeable without being sharp — it mellows dramatically in the oven.
  • Touch: Press the thickest part of a chicken thigh — it should feel firm throughout. Any give in the centre means it needs more time.
  • Taste: The cream at the end rounds out the mustard sharpness. If the sauce tastes thin, remove the chicken and reduce the tin juices on the hob for a few minutes before adding the cream.

Notes

  • Bone-in, skin-on thighs are non-negotiable. Breast would dry out; boneless thighs won’t give you the good tin juices that make the sauce.
  • The unpeeled garlic cloves roast into soft, sweet, jammy paste — squeezing them into the sauce is one of the best moments in cooking. Don’t skip them.
  • Add a handful of frozen peas for the last 5 minutes if you want more green in the tin.
  • This is excellent with crusty bread for mopping, or just as it is.

Inspiration

Adapted for Ryan’s kitchen. Original inspiration: deliciousmagazine.co.uk