Crazy Good Herb-Roasted Chicken & Veggie Tray Bake Recipe

Introduction

This Crazy Good Herb-Roasted Chicken & Veggie Tray Bake is a delicious one-pan meal that combines juicy, flavorful chicken with perfectly roasted vegetables. It’s easy to prepare, packed with fresh herbs, and ideal for a satisfying weeknight dinner.

Ingredients

• Bone-in or boneless chicken thighs or breasts
• Baby potatoes or chopped Yukon Gold potatoes
• Carrots, sliced
• Bell peppers or zucchini (optional)
• Red onion, wedged
• Garlic cloves, whole or minced
• Olive oil
• Fresh rosemary, thyme, or Italian seasoning
• Lemon slices
• Salt and pepper
• Crumbled feta or parmesan cheese
• Fresh parsley

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
2. Step 2: In a large bowl, toss the chicken pieces and chopped vegetables with olive oil, garlic, fresh herbs, salt, and pepper until well coated.
3. Step 3: Arrange the chicken and vegetables in a single layer on the prepared sheet pan. Nestle lemon slices evenly throughout the tray for a bright, zesty flavor.
4. Step 4: Roast in the oven for 35–45 minutes or until the chicken is golden brown and cooked through, and the vegetables are caramelized and tender.
5. Step 5: For extra crispiness, switch to the broil setting for 2–3 minutes, watching carefully to avoid burning.
6. Step 6: Remove from the oven, garnish with crumbled feta or parmesan and fresh parsley, then serve hot directly from the pan.

Tips & Variations

• Use bone-in chicken thighs for more flavor and juiciness, or opt for breasts if you prefer leaner meat.
• Try swapping out vegetables based on seasonality—Brussels sprouts or green beans work well.
• Add a splash of white wine or chicken broth to the pan before roasting for extra moisture.
• If you like heat, sprinkle some red pepper flakes over the tray before roasting.

Storage

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven or microwave until warmed through to maintain crispness and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken or vegetables for this recipe?

It’s best to use fresh chicken and vegetables for even roasting and optimal flavor. If using frozen, thaw completely and pat dry before tossing with oil and seasonings.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (75°C). The meat should be opaque and juices should run clear when pierced with a fork.

Crazy Good Herb-Roasted Chicken & Veggie Tray Bake Recipe

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★★★★★

4.9 from 95 reviews

This Crazy Good Herb-Roasted Chicken & Veggie Tray Bake is a flavorful one-pan meal featuring juicy bone-in or boneless chicken thighs or breasts, paired with a medley of caramelized baby potatoes, carrots, bell peppers or zucchini, and red onion. Tossed in olive oil, aromatic garlic, and fresh herbs like rosemary and thyme, then roasted to perfection and finished with zesty lemon slices and a sprinkle of crumbled feta or parmesan. A simple yet delicious dish ideal for easy weeknight dinners with minimal cleanup.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Halal

Ingredients

Protein

• Bone-in or boneless chicken thighs or breasts – 4 pieces (about 1.5 to 2 pounds)

Vegetables

• Baby potatoes or chopped Yukon Gold potatoes – 1 pound
• Carrots, sliced – 3 medium
• Bell peppers or zucchini (optional) – 1 cup, sliced
• Red onion, wedged – 1 large
• Garlic cloves, whole or minced – 4 cloves

Seasonings & Garnishes

• Olive oil – 3 tablespoons
• Fresh rosemary, thyme, or Italian seasoning – 2 teaspoons
• Lemon slices – from 1 lemon
• Salt & pepper – to taste (about 1 teaspoon salt, ½ teaspoon pepper)
• Crumbled feta or parmesan cheese – ¼ cup
• Fresh parsley, chopped – 2 tablespoons

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
2. Toss Ingredients: In a large bowl, combine the chicken pieces with the chopped baby potatoes, carrots, bell peppers or zucchini, red onion wedges, and garlic cloves. Drizzle with olive oil, sprinkle fresh rosemary, thyme or Italian seasoning, and season with salt and pepper. Toss everything well until evenly coated.
3. Arrange on Sheet Pan: Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Nestle lemon slices throughout the tray to infuse bright citrus flavor as it roasts.
4. Roast: Place the sheet pan in the oven and roast for 35-45 minutes, turning the vegetables once halfway through. Roast until chicken is golden brown, cooked through (internal temperature of 165°F/74°C), and the vegetables are tender and caramelized.
5. Optional Broil: For an extra crisp texture, switch the oven to broil mode for 2-3 minutes at the end of cooking, watching carefully to avoid burning.
6. Garnish and Serve: Remove the tray from the oven and sprinkle crumbled feta or parmesan cheese and chopped fresh parsley over the top. Serve hot straight from the pan for a rustic and flavorful meal.

Notes

• Use bone-in chicken thighs for juicier results, but boneless works well for faster cooking.
• Swap baby potatoes with Yukon Golds or fingerlings for different textures.
• Add variety with seasonal vegetables like Brussels sprouts, cherry tomatoes, or asparagus.
• Ensure vegetables are cut uniformly for even roasting.
• Broiling is optional but adds a lovely crisp finish to the chicken skin and veggies.
• Leftovers store well in the fridge for up to 3 days and reheat nicely.
• Omit cheese for a dairy-free version.

Keywords: herb roasted chicken, one-pan chicken dinner, tray bake chicken and vegetables, easy chicken recipe, lemon herb chicken, roasted chicken thighs, healthy family dinner