Mouthwatering Herb Roasted Chicken and Veggies Tray Bake
This one-pan meal brings together tender, juicy herb-marinated chicken and perfectly roasted vegetables with crispy edges and caramelized flavor. It’s simple, wholesome, and ideal for weeknights — minimal prep, minimal cleanup, maximum flavor.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
For the Chicken:
2 medium chicken breasts or 4 chicken thighs (bone-in or boneless)
2 tbsp olive oil
1 tbsp lemon juice
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
½ tsp salt
¼ tsp black pepper
Optional: ½ tsp honey or mustard for depth
For the Vegetables:
1 cup baby potatoes, halved (or small regular potatoes, cubed)
1 cup carrots, sliced into thick sticks
1 small zucchini, sliced
1 small red bell pepper, chopped
½ red onion, sliced
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried rosemary or Italian seasoning
Optional Garnish:
Fresh parsley or basil, chopped
Lemon wedges
Grated Parmesan (for a savory touch)
Instructions
1. Marinate the Chicken
1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
2. Add chicken and coat thoroughly.
3. Let it marinate for 20–30 minutes (or up to overnight for deeper flavor).
2. Prep the Veggies
1. Preheat oven to 425°F (220°C).
2. Line a large baking tray with parchment paper or lightly grease it.
3. In a large bowl, toss potatoes, carrots, zucchini, bell pepper, and onion with olive oil, garlic powder, rosemary, salt, and pepper.
4. Spread the veggies evenly on the tray.
3. Add the Chicken
1. Place marinated chicken pieces on top of the veggies.
2. Drizzle any leftover marinade over the tray.
4. Roast Everything
1. Bake in the preheated oven for 35–40 minutes, until the chicken is golden brown and the vegetables are tender.
2. Flip veggies halfway through for even roasting.
3. (Optional) Broil for 2–3 minutes at the end for crispier edges.
5. Serve & Garnish
1. Remove from oven and let rest for a few minutes.
2. Sprinkle with fresh parsley or basil.
3. Serve warm with lemon wedges on the side.
Notes & Tips
You can swap or add vegetables like broccoli, cherry tomatoes, or Brussels sprouts.
For extra flavor, toss the veggies in a splash of balsamic vinegar before baking.
Bone-in chicken pieces give deeper flavor, but boneless cooks faster.
Great for meal prep — lasts up to 3 days in the fridge.
❓ frequently asked questions FAQ
Q: Can I use frozen vegetables?
Yes — just thaw and pat them dry first to avoid excess moisture.
Q: Can I make this ahead?
Definitely. Marinate the chicken and chop veggies ahead, then bake when ready.
Q: What can I serve it with?
Try with herbed rice, garlic yogurt sauce, or warm pita bread for a Mediterranean touch.
Nutritional Information
Calories: ~490 kcal
Protein: 42 g
Carbohydrates: 28 g
Fiber: 6 g
Fat: 23 g