Here’s a simple and flavorful Roasted Chicken Traybake with Potatoes and Vegetables—all cooked on one tray for minimal cleanup and maximum flavor.
Roasted Chicken Traybake with Potatoes and Vegetables
Servings: 4
Ingredients:
- 4 bone-in, skin-on chicken thighs or breasts
- 4 medium potatoes, cut into wedges or chunks
- 2 carrots, cut into sticks
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- Salt and black pepper, to taste
- Optional: fresh parsley, chopped, for garnish
Instructions:
- Preheat oven:
- 400°F (200°C). Line a baking tray with parchment paper or lightly grease.
- Prepare vegetables:
- In a large bowl, toss potatoes, carrots, peppers, and onion with 2 tablespoons olive oil, half of the garlic, paprika, thyme, salt, and pepper.
- Spread vegetables evenly on the tray.
- Prepare chicken:
- Rub chicken with remaining olive oil, garlic, salt, and pepper.
- Place chicken pieces on top of the vegetables.
- Roast:
- Roast in the oven for 35–45 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender.
- Optional: turn vegetables halfway through roasting for even browning.
- Serve:
- Transfer chicken and vegetables to a serving platter.
- Garnish with chopped fresh parsley if desired.
✅ Tips:
- For extra crisp skin, broil chicken for the last 2–3 minutes of cooking.
- You can add other vegetables like zucchini, broccoli, or cherry tomatoes for variation.
- For a flavor boost, drizzle a little lemon juice over the chicken before serving.
I can also provide a Mediterranean-style traybake version with olives, feta, and oregano for a different flavor profile.
Do you want me to provide that Mediterranean-style version?
