Description
Juicy chicken and a medley of vibrant veggies roasted together in one pan with garlic, herbs, and olive oil – this easy tray bake delivers flavor, comfort, and cleanup simplicity all in one crazy good dish!
Ingredients
For the tray bake:
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Bone-in or boneless chicken thighs or breasts ????
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Baby potatoes or chopped Yukon Golds ????
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Carrots (sliced) ????
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Bell peppers or zucchini (optional) ????????
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Red onion (wedged) ????
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Garlic cloves (whole or minced) ????
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Olive oil ????
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Fresh rosemary, thyme, or Italian seasoning ????
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Lemon slices ????
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Salt & pepper
Optional toppings:
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Crumbled feta or parmesan ????
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Fresh parsley ????
Instructions
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Preheat oven and line a large sheet pan. Toss chicken and chopped veggies with olive oil, garlic, herbs, salt, and pepper.
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Arrange everything on the tray in a single layer. Nestle lemon slices throughout.
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Roast until the chicken is golden and cooked through, and the veggies are caramelized and tender.
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Broil for extra crispiness if desired.
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Garnish with fresh herbs or cheese and serve hot straight from the pan!
Notes
Swap veggies seasonally—try sweet potatoes, broccoli, or mushrooms. Add a drizzle of balsamic glaze or serve over rice for a complete meal. Leftovers are amazing in wraps or salads!
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes