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Introducing my easy Chicken Thigh Tray Bake! This delicious meal is a healthy combination of chicken and vegetables, roasted to perfection in the oven. It is so easy to make and will be a hit with the family.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This Chicken Thigh Tray Bake with Potatoes is perfect all year round! It takes about an hour to prepare, but 50 minutes of that is cooking time. And you don’t even have to slave over the stove for that hour! Just pop it in the oven!
I love a good chicken dinner and this one does not disappoint! It will become one of your favourite dishes.
It’s also naturally gluten-free and dairy-free, which is a win for those with allergies!
Ingredients to make Chicken Thigh Tray Bake
- Chicken Thighs – I recommend skin-on, bone-in chicken thighs as they retain more juices, but if you prefer a boneless chicken thigh tray bake, that works great as well!
- Olive Oil – helps the chicken and veg to cook to perfection.
- New Potatoes – Be sure to scrub them before boiling them.
- Cherry Tomatoes – add a beautiful burst of flavour.
- Salt – is used to taste throughout.
- Black Pepper – gives a little bit of heat.
- Paprika Powder – can adjust the flavour based on the kind of paprika you use.
- Garlic Powder – brings the perfect umami flavour.
- Red Bell Pepper – is the ripest of the bell peppers, bringing a nice, sweet flavour.
- Green Bell Pepper – is the least ripe, keeping a more bitter flavour.
- Yellow Bell Pepper – is the happy medium between green and red, and also adds a great colour!
- Asparagus – is not only tasty, but is a great source of many vitamins.
- Fresh Thyme – You’ll just need the leaves for this recipe.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chicken Thighs – If you don’t like skin-on chicken thighs (or even chicken thighs altogether), chicken breasts or drumsticks would also work well for this recipe.
- New Potatoes – can be replaced with Yukon gold, red potatoes, or even sweet potatoes!
- Vegetables – You’re welcome to sub out or add veggies as you see fit! Some great options are red onion, zucchini, broccoli, and carrots.
- Herbs – Feel free to use whatever herbs you have on hand. Rosemary, basil, or oregano are great choices.
Variations
- Spicy – If you want a spicy chicken tray bake, try adding cajun seasoning or cumin to the chicken.
- Deluxe – Serve this traybake topped with fresh herbs, crumbled cheese, some pine nuts, or lemon wedges.
- Kid friendly – Simply adjust the veg to your child’s preferences to make this a kid-friendly dinner.
How to make Chicken Thigh Tray Bake
Step 1: Start by heating your oven to 230C (450°F). Line a baking sheet with parchment paper. Brush your chicken thighs with 1 tbsp of olive oil and season them with salt to taste, garlic powder, paprika powder, and half of the pepper. Place the chicken thighs into the baking tray while you prepare your vegetables.
Step 2: Add the potatoes to a saucepot and cover with water. Bring the potatoes to a boil and cook them for 5-7 minutes. Drain the potatoes and set aside to cool down a bit. Cut the potatoes into halves.
Step 3: Trim the asparagus ends by removing the wooden parts. Slice the bell peppers into wedges. Halve the cherry tomatoes.
Step 4: Add the potatoes, bell peppers, and cherry tomatoes into the baking tray with the chicken. Season the veggies with salt and the remaining pepper and drizzle with the remaining olive oil. Sprinkle the thyme leaves over the veggies and chicken. Bake the chicken and vegetables for 30 minutes.
Step 5: After 30 minutes, add the asparagus and snug them into the baking tray. Drizzle the asparagus with cooking liquid and roast for 15 minutes. Serve the chicken while still warm with veggies on the side.
Hint: If you don’t have as much time to make dinner, you can prep the veg and potatoes ahead of time and then throw them on the sheet pan to just focus on cooking.
Leftovers
This meal will keep in the fridge for 3-4 days in an airtight container. Reheat in the microwave or in an air fryer.
Recipe FAQs
Yes! Chicken will cook just fine if it is straight on a baking sheet. If you’d like to line it with tin foil, parchment paper, or a silicone tray to help with cleanup, that will also be fine.
A chicken tray bake is great by itself, but you could also serve itwith a side of rice, quinoa, orzo, a fresh rocket salad, or some fresh bread.
Yes! As long as everything reaches the appropriate internal temperature, chicken and veg can be absolutely delicious when cooked together!
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Chicken Thigh Tray Bake
Ingredients
- 4 chicken thighs, skin on, bone-in
- 3 tbsp olive oil
- 220 g new potatoes, scrubbed
- 200 g cherry tomatoes
- Salt, to taste
- ½ tsp pepper
- ½ tsp paprika powder
- ½ tsp garlic powder
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 1 small bunch asparagus, wooden parts trimmed
- few springs fresh thyme, leaves removed
Instructions
- Start by heating your oven to 230C (450°F). Line a baking sheet with parchment paper. Then, brush your chicken thighs with 1 tablespoon of olive oil and season it with salt, to taste, garlic powder, paprika powder half the pepper. Place the chicken thighs into the baking tray while you prepare your vegetables.
- Add the potatoes to a saucepot and cover with water. Bring the potatoes to a boil and cook them for 5-7 minutes. Drain the potatoes and set aside to cool down a bit. Cut the potatoes into halves.
- Trim the asparagus ends, by removing the wooden parts, and slice the bell peppers into wedges. Cut the cherry tomatoes into halves.
- Add the potatoes, bell peppers, and cherry tomatoes into the baking tray with the chicken. Season the veggies with salt and the remaining pepper and drizzle with the remaining olive oil. Scatter the thyme leaves over the veggies and chicken. Bake the chicken and vegetables for 30 minutes.
- After 30 minutes, add the asparagus and snug them into the baking tray. Drizzle the asparagus with cooking liquid and bake for 15 minutes. Serve the chicken while still warm with veggies on the side.
Had your chicken tray bake this evening & will be making it again, yummy
Also made your carrot & coriander soup, very good , will be making another batch tomorrow for the freezer my husband enjoyed both so much, thank you.
Thank you Dorothy 🙂
Cooked this Chicken tray bake last night really easy to do and was very tasty, filling and delicious .
Thank you for all your recipes’ James.
Thank you Rosey 🙂