Description
This Creamy Garlic Chicken Traybake with Roasted Potatoes & Cherry Tomatoes is an effortless, one-pan dinner bursting with flavor. Tender chicken thighs are smothered in a creamy garlic sauce and baked alongside crispy golden potatoes and blistered cherry tomatoes. It’s cozy, rich, and perfect for family dinners with minimal cleanup.
Ingredients
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4 bone-in, skin-on chicken thighs (or boneless if preferred)
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1.5 lbs baby potatoes, halved
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1 cup cherry tomatoes
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6 cloves garlic, minced
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1 tbsp olive oil
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1/2 cup heavy cream
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1/3 cup chicken broth
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1/4 cup grated Parmesan cheese
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1 tsp Italian seasoning
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1/2 tsp smoked paprika
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Salt & pepper to taste
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Fresh parsley or basil for garnish
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a large baking dish or tray.
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Season chicken: Pat chicken thighs dry. Rub with olive oil, garlic, paprika, salt, pepper, and Italian seasoning.
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Assemble traybake:
Spread the halved potatoes evenly in the tray. Nestle the seasoned chicken thighs on top. Pour in chicken broth and scatter cherry tomatoes around. -
Bake for 25 minutes, uncovered.
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Add creamy garlic sauce:
In a bowl, mix heavy cream, Parmesan, and a pinch more seasoning. Pour around the chicken and potatoes. Return to oven and bake for another 15–20 minutes or until chicken is golden and internal temp reaches 165°F. -
Broil for 2–3 minutes for extra crispness if desired.
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Garnish with herbs and serve hot — preferably straight from the tray!
Notes
You can substitute Greek yogurt or light cream for a healthier version. Swap cherry tomatoes for sun-dried tomatoes or add baby spinach during the final minutes of baking. Serve with crusty bread to soak up that creamy garlic goodness or a side salad for balance.
- Prep Time: 15 minutes
- Cook Time: 45 minutes