One Tray Oven Baked Chicken and Vegetables

One Tray Oven Baked Chicken and Vegetables

This One Tray Oven Baked Chicken and Vegetables dish is a fuss-free dinner solution featuring chicken marylands roasted alongside a medley of seasonal vegetables. With minimal prep and cleanup, this one-pan meal delivers maximum flavor, making it perfect for busy weeknights or relaxed weekend dinners.

4.55 from 22 votes

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Category: Main Course

Cuisine: Western

Keyword: baked dinner, chicken, easy dinner, roast chicken

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 326kcal

Author: Vanessa Gengaroli

Ingredients

4 chicken marylands bring to room temperature before baking
3 tomatoes large ripe, quartered
1 green peppers/capsicum roughly chopped
1 yellow peppers/capsicum roughly chopped
1 red onion sliced into wedges
4 garlic cloves squashed with back of knife (peel left on)
1/2 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 - Preheat oven 180C/350F.
Prepare Ingredients - Place the chicken marylands (skin side up) 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 - 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.

It also goes well with fresh salads, quinoa, steamed greens or even cauliflower mash

Nutrition