Chicken and Veggie Tray Bake
This easy chicken tray bake is perfect for busy weeknights. Everything cooks together in one pan, with simple ingredients and very little washing up.
Ingredients
- 800g chicken thigh fillets, trimmed
- 500g baby potatoes, halved
- 2 red capsicums, roughly chopped
- 1 large zucchini, thickly sliced
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- Salt and freshly ground black pepper
- Fresh parsley, to serve
Method
Preheat your oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
Place the chicken, potatoes, capsicum, zucchini, and onion onto the prepared tray.
Drizzle with olive oil and sprinkle over the oregano, smoked paprika, salt, and pepper. Toss everything together until well coated.
Spread the ingredients out in a single layer, ensuring the chicken is not covered by the veggies.
Bake for 35 minutes or until the chicken is cooked through and the potatoes are tender and golden.
Scatter with fresh parsley and serve immediately.
Recipe Notes
You can use chicken breast instead, but reduce the cooking time slightly so it doesn't dry out.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before eating.
- Add cherry tomatoes in the last 15 minutes of cooking.
- Swap oregano for a Moroccan spice blend.
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