Chicken tray bake

An easy throw-it-in-the-oven method that cooks the colourful vegetables and chicken all together – and saves on washing-up.

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8  chicken thighs, skinned and boned

1 dessertspoon Chicken seasoning

1 pound/450g  new or waxy potatoes, scrubbed and cut in to bite sized-pieces

1   red pepper, de-seeded and cut in to pieces

1  yellow pepper, de-seeded and cut in to pieces

1  red onion, peeled and cut in to chunks

1  carrot, peeled and cut in to pieces

1 dessertspoon olive oil or spray oil

2  courgettes, topped and tailed and cut in to pieces

18  asparagus spears, trimmed

12 baby sweetcorn, cut in half

12 cherry tomatoes


Sprinkle the seasoning (or make your own mix of herbs and spices) over the chicken and place in the fridge.

Heat the oven to Gas 6(400F; 200C).

Place the potatoes in a pan of cold water and bring to the boil – simmer for a few minutes until just starting to soften.

Meanwhile, soften the peppers, onion and carrots in a little oil in a frying pan.

Place a little oil in the base of a large roasting pan and add the drained potatoes and softened vegetables plus the sweetcorn and courgettes, tossing them in the oil –or spraying with oil.

Cook in the oven for 20 minutes and then remove and stir.

Place the chicken, tomatoes and asparagus on top of the hot vegetables and spray or brush with a little oil.

Return the tray to the oven and cook for a further 30 minutes – the chicken should reach at least 70 degrees Centigrade.


My Tips:

This recipe came from WRNS Oppo Lyn – she recommends chicken thighs which have more flavour and stay moist and she lets people add salt and pepper to suit their own taste.

You could experiment with chicken seasoning: salt and pepper, paprika, crushed garlic, chilli, lemon zest, herbs – the variations are endless!

To be even lazier, I’d line the roasting pan with cooking foil to make the pan easy to clean.


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© 2024 - Penny Melville-Brown
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