One tray oven baked chicken and vegetables is your weekly go-to roast chicken dish. This easy to make one pan dinner is made with a delicious marinade and easy to prep vegetables.
I am all for easy to make dinners that involve minimal prep time.
Just like this baked chicken and vegetable meal that I adapted from Jamie Oliver's chicken tray baked recipe.
The flavours from the simple marinade are super delicious and the skin has a really nice crunch to it. It really is a truly amazing dinner that you can have during the week or even when hosting a dinner party.
HOW TO MAKE THIS TRAY BAKED CHICKEN AND VEGETABLE RECIPE
This recipe does not need much explanation on how to make it. It really is easy as and takes only a few steps.
- Pre-heat the oven.
- Chop up your vegetables
- Place the vegetables and chicken in a large baking tray
- Add the liquids and seasonings and mix through the vegetables and chicken.
- Place in the oven to cook for 1 hour.
Super easy right!!
This roast chicken and vegetables meals goes really well with garlic butter sweet potato fries or even pumpkin, beetroot and avocado salad.
You can even save some for leftovers, just make sure you properly cover it.
I recommend storing chicken in the refrigerator for up to 3-4 days or in the freezer (when properly sealed) for up to 4 months.
Enjoy
Ness x
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One Tray Oven Baked Chicken and Vegetables
One tray oven baked chicken and vegetables is your weekly go-to roast chicken dish. This easy to make one pan dinner is made with a delicious marinade and easy to prep vegetables.
Ingredients
- 4 chicken marylands
- 3 large ripe tomatoes, quartered
- 1 green pepper/capsicum, roughly chopped
- 1 yellow pepper/capsicum, roughly chopped
- 1 red onion, sliced into wedges
- 4 garlic cloves, squashed with back of knife (peel left on)
- ½ bunch fresh thyme, leaves picked off
- 1 tsp Hungarian paprika
- 2 Tbl olive oil
- 2 Tbl balsamic vinegar
- Pinch of sea salt
- Pinch of pepper
Instructions
- Preheat oven 180C/350F.
- Place the chicken marylands and vegetables in large baking dish or roasting tray.
- Add the olive oil, vinegar, thyme leaves, paprika, salt and pepper to the roasting and mix really well to coat.
- Spread the chicken and vegetables across the tray ensuring that the chicken is not covered by the vegetables.
- Roast for approximately 1 hour or until the chicken is golden and cooked through, making sure you turn and baste the chicken with the juices from the tray.
Notes
Serve this meal with one of my suggested sides: Pumpkin, Beetroot & Avocado Salad or Baked Garlic Butter Sweet Potato Fries.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 326Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 107mgCarbohydrates: 18gFiber: 3gSugar: 8gProtein: 23g
Kathleen Kelly says
This is a favorite of mine. So quick and easy and super tasty. Sometimes I just use chicken legs and serve on a bed of cauliflower mash. Luv it..
Thanks so much Ness...
Vanessa Vickery says
so glad to hear Kathleen. Having mash would be great 🙂