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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 about 50 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, alongside my Chicken Pasta Bake.

Chicken and vegetables in a baking tray.
James Wythe

Chicken Traybake at a Glance

James's tipCut the potatoes and carrots small and give them a head start, so everything is tender when the chicken is done.

10 minsPrep
40 minsCook
50 minsTotal
2Serves
Gluten freeDairy freeHigh proteinOne tray

Key ingredients

  • Chicken breasts
  • Baby potatoes
  • Carrots
  • Peppers
  • Broccoli
  • Paprika

Why you'll love it

  • About 57g protein
  • One tray, little washing up
  • Swap in any veg you have

Quick summary

This chicken traybake roasts baby potatoes, carrots, onion and peppers with garlic and thyme, then adds paprika chicken breasts and broccoli to the same tray. It takes 10 minutes of prep and about 40 minutes in the oven, serves 2 and has about 57g protein per serving. Naturally gluten free and dairy free.

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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

Ingredients to make Chicken Traybake.
  1. Chicken Breasts – are the perfect meat for this chicken breast tray bake. Boneless skinless chicken breasts are the most fuss-free to work with.
  2. Garlic Cloves – add a mellow, savoury flavour to the veg.
  3. Paprika – is mild and sweet while still being a bit peppery. I use it in my Air Fryer Chicken Fajitas too.
  4. Baby Potatoes – are my favourite potato to use in this chicken tray bake.
  5. Carrots – are so delicious when they are roasted!
  6. Onion – adds a great depth of flavour to this dish.
  7. Red Pepper – brings a pop of colour along with a great flavour.
  8. Green Pepper – is another healthy addition.
  9. Broccoli Florets – are full of vitamins and minerals.
  10. Olive Oil – helps the veg and meat to roast up perfectly.
  11. Salt and Black Pepper – is used at your discretion to finish off the taste.
  12. Fresh Thyme Sprigs – have a fresh, earthy flavour.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Chicken Breasts – You can make a Chicken Thigh Tray Bake instead, either with or without the bone, according to your preference. Boneless thighs take about the same time. Bone-in thighs need 35 to 40 minutes, so add them with the veg.
  • Vegetables – This chicken breast traybake is super versatile! You can easily add or swap the veg. Good options are sweet potato, cherry tomatoes, red onion, asparagus, courgette, pumpkin or aubergine. Got extra veg? Roast it as my Roasted Root Vegetables.
  • 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.
  • Protein – Swap the chicken for salmon fillets, added for the last 12 to 15 minutes, or follow my Salmon Tray Bake.

Variations

  • Spicy – Bring a kick to this chicken traybake with potatoes by adding Cajun seasoning or chilli 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 to your family’s needs. Kids also love my Sausage Tray Bake.
  • Fakeaway – Fancy something crispy instead? Try my Salt and Pepper Chicken.

How to make Chicken Traybake

Cut up vegetables on a cutting board.

Step 1: Preheat the oven to 200C (180C fan, gas 6). First, prepare your veg: 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 peppers and cut them into wedges or thick strips. Separate broccoli into florets. Set the broccoli aside.

Cut up vegetables on a baking tray.

Step 2: Add the veg to the baking tray, except the broccoli. Drizzle with half the olive oil and season to taste with salt and pepper. Add the garlic and thyme, toss gently to coat everything and roast for 20 minutes. Spread everything in a single layer. If your tray is small, use two, or the veg will steam instead of roast.

Seasoned chicken breast in a bowl.

Step 3: Season the chicken with salt, pepper, and paprika. Add the remaining olive oil and coat the chicken.

Broccoli in a cooking pan.

Step 4: Meanwhile, cook broccoli in simmering water for 3 minutes. Drain the broccoli.

Chicken breast and cut up vegetables in a baking tray.

Step 5: When the 20 minutes are up, stir the veg and push it to the sides. Add the chicken so it is in contact with the baking tray, and scatter the broccoli florets around. Roast for 20 to 25 minutes more, until the potatoes are tender and 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.

Hint: The chicken is done when the juices run clear and there is no pink in the thickest part (75C on a meat thermometer).

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 air fryer. It will also keep in the freezer for up to 1 month.

To get ahead: Chop the veg and season the chicken the night before, cover and chill, then tip onto the tray when you get home.

Cooking for one? Make the chicken and veg in the air fryer and serve with my Air Fryer Baby Potatoes.

Recipe FAQs

What goes with chicken traybake?

It already has a lot of vegetables, but a fresh Rocket Salad would also go great with this traybake! You could also serve it alongside some rice or bread.

Is it better to bake chicken at 180C or 200C?

For a traybake, I like using a hotter temperature (200C, or 180C fan) as it crisps up the veg and meat better. It also means that the food will be ready sooner!

What vegetables work best in a chicken and vegetable traybake?

I use baby potatoes, carrots, onion, red and green peppers and broccoli in this traybake, but it’s really versatile. Sweet potato, cherry tomatoes, courgette, red onion and asparagus all work well too. Just cut everything to a roughly even size so the veg cooks through at the same rate as the chicken.

Can I use dried thyme?

Yes. Use 1 tsp dried thyme in place of the fresh sprigs and toss it through the veg with the oil.

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Chicken and cut up vegetables in a baking tray.

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Chicken and vegetables in a baking tray.
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4.84 from 6 votes

Chicken Traybake

By: James Wythe
Simply season, bake, and enjoy – this chicken traybake is a hearty, no-mess dinner the whole family will love.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2

Equipment

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 pepper, cut into wedges
  • 1 green pepper, cut into wedges
  • 250 g broccoli florets, cut to florets
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 2-3 fresh thyme sprigs
Metric – US Customary

Instructions 

  • Preheat the oven to 200C (180C fan, gas 6). First, prepare your veg: 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 peppers and cut them into wedges or thick strips. Separate broccoli into florets. Set the broccoli aside.
  • Add the veg to the baking tray, except the broccoli. Drizzle with half the olive oil and season to taste with salt and pepper. Add the garlic and thyme, toss gently to coat everything, spread in a single layer and roast for 20 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 20 minutes are up, stir the veg and push it to the sides. Add the chicken so it is in contact with the baking tray, and scatter the broccoli florets around. Roast for 20 to 25 minutes more, until the potatoes are tender and the chicken is cooked through.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or in an air fryer.
To Freeze: Leftovers will keep in the freezer for up to 1 month. Defrost in the fridge and reheat in the microwave or air fryer.
Is it cooked? The chicken is done when the juices run clear and there is no pink in the thickest part (75C on a meat thermometer).
Tip 1: Traybakes are excellent with many meat and vegetable options. Try swapping out the chicken for another protein like beef, sausage, fish, tofu or pork.
Tip 2: If you want to enjoy this dish for one, you can make a mini version in an air fryer!
Tip 3: If you have a marinade you like, you’re welcome to marinade the chicken overnight if you prefer.

Nutrition

Calories: 622kcal | Carbohydrates: 54g | Protein: 57g | Fat: 21g | Saturated Fat: 4g | Fiber: 12g | Sugar: 13g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!

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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




8 Comments

  1. 5 stars
    Made this tonight. Really straightforward and my teenage kids loved it. Although we had to cook it for 20 minutes longer than stated to get all the veg cooked and the chicken brown. Thank you for a great recipe.

    Reply

  3. 5 stars
    It was tasty and straightforward. My only issue was the cooking time. I cooked the whole thing for about 10-15 mins longer than stated and the carrots, onions and potatoes were still hard.

    Reply

  5. 4 stars
    Nice quick and easy dish, you an mix up the veggies with anything really – good idea, thank you!!

    Reply