Chicken Thigh Tray Bake

Roasted chicken thighs with vegetables on a pan.

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4.80 from 5 votes

A one-tray bake with juicy chicken and perfectly cooked vegetables for a easy dinner!

Prep Time10

Cook Time50

Total Time1

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings:

Author: James Wythe

Equipment

Ingredients

4 chicken thighs skin on, bone-in, about 150g each
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 pepper
½ green pepper
½ yellow pepper
1 small bunch asparagus wooden parts trimmed
a few sprigs fresh thyme leaves removed

Instructions

Heat the oven to 220C (200C fan, gas 7). Line a baking tray with baking paper. Then brush your chicken thighs with 1 tablespoon of olive oil and season with salt, to taste, ½ tsp garlic powder, ½ tsp paprika powder and half the pepper. Place the 4 chicken thighs skin side up 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 peppers into wedges. Cut the 200 g cherry tomatoes into halves.
Add the potatoes, peppers and cherry tomatoes into the baking tray with the chicken. Season the veg with salt and the remaining pepper and drizzle with the remaining olive oil. Scatter the thyme leaves over the veg 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 veg on the side. The chicken is done when the juices run clear and the thickest part reads 75C on a meat thermometer.

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 until piping hot.

To Freeze: Freeze leftovers in an airtight container for up to three months. Defrost overnight in the fridge and reheat in the oven, microwave or an air fryer until piping hot.

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 my Maple Dijon Dressing as a marinade. 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