Syn Free Black Pepper Chicken Traybake

Make this delicious Black Pepper Chicken Traybake for dinner tonight, simple dish with roasted cauliflower and baby potatoes.

  • 2 tbsp black pepper ( I used coarse ground)
  • 1 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 6(14) oz. boneless skinless chicken thighs – 400g/14oz
  • 1 medium head of cauliflower, broken into florets
  • 21 oz baby potatoes, skin on
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 red onion
  • 1/2 cup (120ml) of chicken stock
  • 1 tbsp salt
  • 2-3 tbsp cooking oil spray
  • 1/2 cup fresh coriander, chopped
  1. Preheat oven to 200c/400f

  2. Add the potatoes to a saucepan and cover with water, bring to a boil, then turn off heat and leave in water for 5 mins. Drain and set aside.

  3. Add to the bowl the soy sauce, balsamic vinegar, garlic powder, onion powder and black pepper and whisk to combine.

  4. Add in the chicken thighs and toss to coat. 

  5. Scatter the potatoes, red onion and cauliflower on a large baking sheet lined with parchment paper.

  6. Season with salt.

  7. Place the chicken thighs between the veg evenly spaced out. 

  8. Pour into the tray the chicken stock.

  9. Spray over the top with cooking oil spray.

  10. Place in the oven and bake for 40 mins. take out half way to rotate the potato and cauliflower and scatter with some fresh chopped coriander.

  11. Serve and enjoy!!

This recipe is gluten free, dairy free, paleo, Whole 30, Slimming World and Weight Watchers friendly

Extra Easy – syn free per serving

Original/SP – syn free per serving (swap the potatoes for butternut squash)

WW Smart Points – 7 per serving

Gluten Free – use a gluten free soy sauce/stock

Whole 30 – use coconut aminos

Paleo – use coconut aminos and swap potatoes with butternut squash

Nutrition Information

Yield : 3

Serving Size

1 serving

Amount Per Serving


Main Course
American, Slimming world
Syn Free Chicken Traybake

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