Crispy Herb-Roast Chicken Traybake with Vegetables

Introducing my Chicken Traybake recipe — super simple and delicious. Packed with generous chunks of wholesome vegetables, this traybake is ready in about 35 minutes. It’s full of flavour yet still nutritious, making it ideal for a busy family weeknight.

Recipe Difficulty – Very Easy

Why this recipe works

Traybakes are a favourite because they require minimal hands-on time and produce a comforting, complete meal with very little washing up. This chicken and potato traybake needs around 10 minutes of prep — most of that is chopping vegetables — and about 25 minutes to cook.

It’s adaptable, satisfying and high in protein. Use any vegetables you have to hand or adjust ingredients to suit picky eaters; it still delivers great flavour and texture.

Ingredients to make Chicken Traybake

1. Chicken breasts – boneless, skinless are easiest.
2. Garlic cloves – crushed to boost savoury flavour.
3. Paprika – mild, slightly sweet and peppery.
4. Baby potatoes – wash and halve or quarter depending on size.
5. Carrots – peeled and sliced into rounds.
6. Onion – cut into wedges for depth of flavour.
7. Red and green bell peppers – cut into wedges for colour and sweetness.
8. Broccoli florets – blanched briefly before adding.
9. Olive oil – to help roast the vegetables and chicken.
10. Salt and black pepper – to taste.
11. Fresh thyme sprigs – optional, for an earthy finish.

See the recipe card below for exact quantities and nutritional information.

Substitutions

• Chicken thighs: Use boneless or bone-in thighs if you prefer, adjusting cooking time.
• Vegetables: Swap or add sweet potato, cherry tomatoes, red onion, asparagus, courgette (zucchini), pumpkin or aubergine (eggplant).
• Seasonings: Try honey, lemon juice, Dijon mustard or a spice mix such as Cajun or smoked paprika for different flavour profiles.

Variations

• Spicy: Add Cajun seasoning or red pepper flakes to the oil for heat.
• Herby: Finish with chopped fresh parsley, basil or extra thyme for brightness.
• Kid-friendly: Use milder vegetables and familiar shapes to appeal to children.

How to make Chicken Traybake

Step 1: Preheat the oven to 200°C / 400°F. Prepare the vegetables: crush the garlic, peel and slice the carrots into 0.5 cm rounds, wash and quarter the baby potatoes, cut the onion into wedges, deseed and slice the peppers, and separate the broccoli into florets. Set the broccoli aside.

Step 2: Place all the vegetables except the broccoli on a baking tray. Drizzle with half the olive oil, season with salt and pepper, add the crushed garlic on top, and toss gently. Roast for 10 minutes.

Step 3: Season the chicken with salt, pepper and paprika. Drizzle or rub with the remaining olive oil so the chicken is evenly coated.

Step 4: While the vegetables roast, blanch the broccoli in simmering water for about 3 minutes, then drain.

Step 5: After the initial 10 minutes, stir the vegetables and move them to the edges of the tray. Place the seasoned chicken breasts on the tray so they touch the base, scatter the blanched broccoli around, and return to the oven. Roast for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender and golden.

Hint: Vegetable prep takes the most time. To save time on a busy night, chop the veg in advance.

Leftovers

Store leftover traybake in an airtight container in the fridge for 3–4 days. Reheat in the microwave or an air fryer. You can also freeze leftovers for about a month; thaw overnight in the fridge and reheat before serving.

Recipe FAQs

More Chicken recipes

• Air Fryer Chicken Fajitas
• Chicken and Leek Pie
• Chicken Pasta Bake
• Chicken and Mushroom Risotto
• Chicken and Mushroom Pie
• Chicken Satay Salad
• Chicken and Sweetcorn Soup

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4.67 from 3 votes

Chicken Traybake

By: James Wythe

Simply season, bake, and enjoy – this chicken traybake is a hearty, no-mess dinner the whole family will love.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 2

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
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2–3 fresh thyme sprigs

Metric – US Customary

Instructions

• Preheat your oven to 200°C/400°F. Prepare the vegetables: crush the garlic, slice the carrots into 0.5 cm rounds, wash and quarter the potatoes, cut the onion into wedges, deseed and slice the peppers, and separate the broccoli into florets. Set the broccoli aside.
• Add the vegetables (except broccoli) to a baking tray. Drizzle with half the olive oil, season with salt and pepper, add the crushed garlic on top, toss gently and roast for 10 minutes.
• Season the chicken with salt, pepper and paprika, then coat with the remaining olive oil.
• Blanch the broccoli in simmering water for 3 minutes and drain.
• After 10 minutes, stir the vegetables and push them to the edges of the tray. Place the chicken on the tray so it contacts the base, scatter the broccoli around and roast for 15–20 minutes or until the chicken is cooked through.

Notes

Step-by-Step Photos: The post includes step-by-step photos to guide you.

Substitutions & Variations: See the list in the post for options.

To Store: Refrigerate in an airtight container for 3–4 days. Reheat in the microwave or air fryer.

To Freeze: Freeze leftovers for up to a month; thaw overnight and reheat before serving.

Tip 1: Traybakes work with many proteins — try sausage, fish, tofu or pork as alternatives.

Tip 2: You can make smaller portions in an air fryer for one person.

Tip 3: Marinate the chicken overnight if you prefer stronger flavour.

Nutrition

Calories: 622 kcal |
Carbohydrates: 54 g |
Protein: 57 g |
Fat: 21 g |
Saturated Fat: 4 g |
Fiber: 12 g |
Sugar: 13 g

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