Crazy Good Herb-Roasted Chicken & Veggie Tray Bake Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
