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–+ servings
Chicken and vegetables in a baking tray.
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4.67 from 3 votes

Chicken Traybake

Simply season, bake, and enjoy - this chicken traybake is a hearty, no-mess dinner the whole family will love.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free
Servings: 2
Author: James Wythe

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
Metric - US Customary

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.

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 3-4 days. Reheat in the microwave or in an air fryer.
To Freeze: Leftovers will keep in the freezer for about a month. Defrost in the fridge and reheat in the microwave or air fryer.
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