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Introducing my Chicken Traybake recipe! This recipe is SO easy and absolutely delicious! It is chock-full of chunks of healthy and delicious vegetables and ready to eat in just 35 minutes. It is so full of flavour and yet still so good for you! This chicken and veg tray bake will become a new family weeknight favourite!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Traybakes are some of my favourite meals. I’m such a fan because so much of the cooking happens on its own and minimal washing up!
This chicken and potato traybake only takes about 10 minutes of prep time, and most of that is cutting up the veg! It is also incredibly versatile and packs 57g protein per serving.
You can use whatever veg you have on hand or easily cater to those picky eaters with this chicken and vegetable tray bake.
Ingredients to make Chicken Traybake
- Chicken Breasts – are the perfect meat for this chicken breast tray bake. Boneless skinless chicken breasts are the most fuss-free to work with.
- Garlic Cloves – add a delicious umami flavour to the veg.
- Paprika – is mild and sweet while still being a bit peppery.
- Baby Potatoes – are my favourite potato to use in this Mediterranean chicken tray bake.
- Carrots – are so delicious when they are roasted!
- Onion – adds a great depth of flavour to this dish.
- Red Bell Pepper – brings a pop of colour along with a great flavour.
- Green Bell Pepper – is another healthy addition.
- Broccoli Florets – are full of vitamins and minerals.
- Olive Oil – helps the veg and meat to roast up perfectly.
- Salt and Black Pepper – is used at your discretion to finish off the taste.
- Fresh Thyme Sprigs – have a fresh, earthy flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chicken Breasts – You can use chicken thighs, either with or without the bone, according to your preference. Adjust cooking times accordingly.
- Vegetables – This chicken breast traybake is super versatile! You can easily add or swap out veggies. Some good options would be sweet potato, cherry tomatoes, red onions, asparagus, courgette, pumpkin, or aubergine.
- Seasonings – While I like to keep my seasonings simple, you can try other flavours as well, whether on the chicken, veg, or both. You could try adding flavours such as honey, lemon juice, or dijon mustard.
Variations
- Spicy – Bring a kick to this chicken traybake with potatoes by adding cajun seasoning or red pepper flakes to the olive oil.
- Deluxe – Sprinkle some chopped fresh herbs at the end to give this dish a finished look.
- Kid friendly – This is a great way to get kids to try some new vegetables while enjoying some they already love. Adjust the veg ingredients to your family’s needs.
How to make Chicken Traybake
Step 1: Preheat your oven to 200C/400F. First, prepare your veggies; crush your garlic, peel the carrots, and cut them into 0.5cm rounds. Then, wash and quarter your potatoes, and cut the onion into wedges. Remove the seeds from the bell peppers and cut them into wedges or thick strips. Separate broccoli into florets. Set the broccoli aside.
Step 2: Add the veggies to the baking tray, except the broccoli. Drizzle the veggies with half the olive oil and season to taste with salt and pepper. Add garlic on top and toss gently to coat everything and roast for 10 minutes.
Step 3: Season the chicken with salt, pepper, and paprika. Add the remaining olive oil and coat the chicken.
Step 4: Meanwhile, cook broccoli in simmering water for 3 minutes. Drain the broccoli.
Step 5: When the 10 minutes are up, stir the veggies and push around the sides. Add chicken so it is in contact with the baking tray, and scatter the broccoli florets around. Roast for 15-20 minutes or until the chicken is cooked through.
Hint: The vegetables are what take most of the prep time. If you need to make this dinner in a shorter amount of time, prep the veg beforehand.
Leftovers
Leftover Chicken Traybake will keep in the fridge for 3 or 4 days in an airtight container. Reheat in the microwave or in an airfryer.
Recipe FAQs
It already has a lot of vegetables, but a nice fresh rocket salad would also go great with this traybake! You could also serve it alongside some rice or bread.
For a traybake, I like using a hotter temperature as it crisps up the veg and meat better. It also means that the food will be ready sooner!
More Chicken recipes
- Air Fryer Chicken Fajitas
- Chicken and Leek Pie
- Chicken Pasta Bake
- Chicken and Mushroom Risotto
- Chicken and Mushroom Pie
- Chicken Satay Salad
- Chicken and Sweetcorn Soup
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Chicken Traybake
Ingredients
- 2 chicken breasts
- 2 cloves garlic, crushed
- 1 tsp paprika powder
- 300 g baby potatoes, washed, quartered or halved
- 2 medium carrots, peeled and cut into coins
- 1 onion, cut into wedges
- 1 red bell pepper, cut into wedges
- 1 green bell pepper, cut into wedges
- 250 g broccoli florets, cut to florets
- 2 tbsp olive oil
- Salt and pepper, to taste
- 2-3 fresh thyme springs
Instructions
- Preheat your oven to 200°C/400°F. First, prepare your veggies; crush your garlic, peel the carrots, and cut them into 0.5cm rounds. Then, wash and quarter your potatoes, and cut the onion into wedges. Remove the seeds from the bell peppers and cut them into wedges or thick strips. Separate broccoli into florets. Set the broccoli aside.
- Add the veggies to the baking tray, except the broccoli. Drizzle the veggies with half the olive oil and season to taste with salt and pepper. Add garlic on top and toss gently to coat everything and roast for 10 minutes.
- Season the chicken with salt, pepper, and paprika. Add the remaining olive oil and coat the chicken.
- Meanwhile, cook broccoli in simmering water for 3 minutes. Drain the broccoli.
- When the 10 minutes are up, stir the veggies and push around the sides. Add chicken so it is in contact with the baking tray, and scatter the broccoli florets around. Roast for 15-20 minutes or until the chicken is cooked through.
