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–+ servings
Roasted chicken thighs with vegetables on a pan.
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5 from 4 votes

Chicken Thigh Tray Bake

A one-tray bake with juicy chicken and perfectly cooked vegetables for a easy dinner!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 2
Author: James Wythe

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, ½ tsp garlic powder, ½ tsp paprika powderd half the pepper. Place the 4 chicken thighs into the baking tray while you prepare your vegetables.
  • Add the 220 g new 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 1 small bunch asparagus ends, by removing the wooden parts, and slice the bell peppers into wedges. Cut the 200 g 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.

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 the fridge in an airtight container for up to four days. Reheat in the oven, microwave, or air fryer.
To Freeze: Freeze leftovers in an airtight container for up to three months. Defrost in the fridge and reheat in the oven, microwave, or an air fryer. 
Tip 1: If you want to add a marinade to your chicken, you could definitely do that! Some good options would be honey flavoured, lemon juice based, or a dijon mustard sauce. Follow the rest of the recipe as listed.
Tip 2: Other proteins are also great for a tray bake! You could try sausage, salmon, pork, lamb, or beef.
Tip 3: Another option to add some flavour would be to prepare a dipping sauce in a bowl to serve with the tray bake.

Nutrition

Calories: 854kcal | Carbohydrates: 38g | Protein: 46g | Fat: 59g | Saturated Fat: 13g | Fiber: 10g | Sugar: 10g