Creamy Garlic Chicken Traybake with Roasted Potatoes
The ultimate comfort meal. Minimal dishes, maximum flavor, and perfectly crispy roasted potatoes.
The Best Weeknight Dinner Solution
Nothing beats a Creamy garlic chicken traybake with roasted potatoes when you need a quick dinner recipe. This dish relies on the magic of high-heat roasting to create crispy skins and tender centers, all while a savory garlic cream sauce develops right in the pan.
Whether you’re following a healthy eating plan or looking for restaurant-style food at home, this traybake delivers. For a complete feast, serve it with our yummy biscuits or follow it up with a decadent chocolate cake.
Ingredients for the Traybake
- 4-6 Chicken Thighs (Skin-on recommended)
- 1 lb Baby Potatoes (halved)
- 6-8 Garlic Cloves (smashed)
- 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1 tsp Dijon Mustard
- Fresh Rosemary & Thyme
- Salt, Pepper, and Paprika
How to Make It
- Prep the Tray: Preheat your oven to 400°F (200°C). Place your halved potatoes on a large baking tray, drizzle with olive oil, and season with salt and pepper.
- Season the Chicken: Rub the chicken thighs with salt, pepper, and paprika. Nestle them between the potatoes on the tray. Check our marinating guide for more spice blend ideas.
- The Creamy Garlic Pour: Whisk together the heavy cream, chicken broth, dijon mustard, and smashed garlic. Pour the mixture around the chicken and potatoes (not over the chicken skin to keep it crispy!).
- Roast: Add the fresh herbs to the tray. Roast for 30-35 minutes until the chicken reaches 165°F and the potatoes are golden and tender.
- Finish: Let it rest for 5 minutes. The sauce will thicken slightly as it cools. Garnish with more fresh herbs and serve straight from the tray!
Why You’ll Love This One-Pan Meal
Low Cleanup: Everything cooks on one tray, making this one of our favorite budget-friendly recipes for busy families.
Healthy & Whole: Use high-quality fats and fresh garlic for a nutrient-dense dinner that kids love too.
Even Roasting and Smooth Garlic Sauce
Cut potatoes into small, even pieces and give them a head start when necessary. Leave space around the chicken and vegetables so they roast instead of steaming. Confirm chicken reaches 165°F (74°C), then lower the heat before adding cream or cheese to keep the sauce smooth.
Storage and Serving
Refrigerate leftovers within two hours and use them within four days. Reheat gently until hot throughout. Try our roasted chicken traybake, paprika chicken, or Brussels sprouts.
Frequently Asked Questions
Can I use chicken breast? Yes, but reduce the cook time to 20-25 minutes to prevent drying out. Thighs are more forgiving for roasting.
What potatoes are best? Red-skinned or Yukon Gold potatoes are best as they hold their shape during the roasting process.
