Fire up the grill and thrill the taste buds with these golden, skin-on chicken thighs cooked low and slow on your gas BBQ. A straightforward seasoning of sea salt, cracked pepper, and olive oil caramelises beautifully into a crispy crust, while the meat stays perfectly juicy inside. With a quick rest before serving, this fuss-free recipe delivers BBQ restaurant quality at home—just in time for weekends, warm evenings, or when you need a main that does the talking.
All-in-one tray bakes are the unsung heroes of weeknight dinners—minimal prep, easy cleanup, and maximum flavor. These chicken legs roast surrounded by sweet, caramelising carrots and mellow, silky leeks, all bathed in the rivery sweetness of their own juices. In just a single sheet toward the oven, that humble combination transforms into something deeply satisfying: crispy, golden skin; tender veg infused with garlicky, herb-kissed goodness; and a pan-dripping base begging for crusty bread or buttery mash. It’s elegant enough for company, yet effortless enough for every night.