Herb-Roasted Chicken & Vegetables Traybake
A simple, all-in-one oven meal where juicy herb-rubbed chicken roasts alongside colorful vegetables until golden and tender. Everything cooks on one tray, making it perfect for busy weeknights, meal prep, or healthy family dinners. The herbs create deep flavor while the vegetables soak up the savory chicken juices.
Time & Servings
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
Servings: 3–4
Calories (per serving): ~480–520 kcal
Ingredients
For the Chicken
4 bone-in chicken thighs or 2 large chicken breasts
2½ tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
1 tsp lemon juice or vinegar
For the Vegetables
3 medium potatoes, cut into wedges
1 carrot, thick slices
1 red bell pepper, chunks
1 zucchini, thick slices
1 small onion, wedges
1½ tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp dried thyme or Italian seasoning
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat oven to 200°C (400°F). Line a large baking tray with parchment paper or lightly grease it.
Step 2: Season the Chicken
In a bowl, mix:
Olive oil
Salt, pepper
Garlic powder, paprika
Oregano, thyme, rosemary
Lemon juice
Rub this mixture all over the chicken. Let it sit for 5–10 minutes if time allows.
Step 3: Season the Vegetables
In another bowl, toss all chopped vegetables with:
Olive oil
Salt & pepper
Dried herbs
Step 4: Arrange the Tray
Spread vegetables on the tray first. Place chicken on top, skin-side up (if using thighs) for crispy skin.
Step 5: Roast
Roast uncovered for 40–45 minutes, flipping vegetables once halfway through. Chicken should reach:
Internal temp: 74°C (165°F)
Color: Golden brown & juicy
Step 6: Rest & Serve
Let rest for 5 minutes, then serve hot.
Serving Ideas
Serve with:
Steamed rice or buttered bread
Garlic yogurt sauce
Fresh green salad
Coleslaw or cucumber raita
Pro Tips for Best Results
Use bone-in chicken for maximum juiciness.
Cut vegetables uniformly so they roast evenly.
Add cherry tomatoes in last 10 minutes for freshness.
Broil for the final 3 minutes for extra crisp skin.
Variations
Spicy Version: Add 1 tsp chili flakes or peri-peri seasoning
Mediterranean Style: Add olives, cherry tomatoes, and feta at the end
Low-Carb: Replace potatoes with cauliflower or broccoli
Storage & Reheating
Fridge: Store in airtight container up to 3 days
Reheat: Oven at 180°C (350°F) for 10 minutes
Not ideal for freezing due to roasted vegetables
Questions & Answers (FAQ)
Q1: Can I use chicken breast instead of thighs?
Yes, but reduce cooking time to 25–30 minutes to avoid dryness.
Q2: Can I marinate the chicken overnight?
Absolutely! Overnight marination gives much deeper flavor.
Q3: Can I make this without an oven?
Yes! Use a large covered pan on stove:
Cook vegetables first (10–12 min)
Add chicken and cover (20–25 min)
Uncover last 5 minutes for browning
Q4: Is this recipe healthy?
Yes! It’s protein-rich, low in oil, gluten-free, and full of vegetables.
Q5: What herbs work best?
Best combination:
Thyme
Rosemary
Oregano
Paprika & garlic for depth