Roast Chicken Tray Bake
This is the perfect mid-week meal, an all-in-one roast chicken and vegetable dinner that only takes 35 minutes to bake.
Why This Recipe Works
- All-in-one tray bake means not many dishes
- Quick and Easy to prep.
- A delicious family meal
Ingredients you will need
To make my roast chicken and vegetable tray bake meal you will need:
- small roasting potatoes
- carrots
- red onions
- garlic
- chicken breast
- olive oil
- Italian dried herbs
- frozen peas
- salt & pepper
Ingredient Notes and Substitutes
- Potatoes: To make prep for this meal super fast I choose small roasting potatoes, but you can choose larger potatoes and cut them to size. The potatoes can also be substituted for any of your favourite root vegetables. (Kūmara, Sweet Potato, Yams, Parsnip)
- Red onions: Brown onions will also work just fine
- Italian Dried Herbs: The dried herb mix I use includes: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil
Step by step instructions
Below are illustrated step-by-step instructions to make my Quick Roast Chicken Dinner Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: Preheat your oven to 200 degrees Celsius (400 Fahrenheit)
Prepare your vegetables: Quarter your onions, take the top off the heads of garlic, chop potatoes and carrots so they are of similar size (around golf ball size).
Step one: Arrange your vegetables in a large rimmed baking or roasting tray.
Step two: Pat the chicken breasts dry, and add to the tray with the vegetables.
Step three: Drizzle on the olive oil and ensure all the vegetables and chicken get a good oiling.
Step four: Sprinkle on the dried Italian herbs and salt and pepper to season—Bake in a 200-degree Celsius oven for 30 minutes.
Step five: Add the frozen peas and bake for a further 5 minutes.
To ensure the chicken is cooked pierce a breast at its thickest part and ensure the juices run cear.
Enjoy!
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Top Tips
Here is how you can make these roasted chicken dinner perfectly every time!
The first tip for cooking this recipe is to ensure the vegetables are all of similar size so that they all cook at the same time. S
Serve with gravy!
If you want to make this meal even more delicious I suggest making some chicken gravy to go with it.
How to make a quick chicken gravy
Ingredients for chicken gravy
To make a quick chicken gravy to go with your roasted chicken tray bake you will need:
- 2 Tablespoons plain flour
- 2 Tablespoons butter
- ½ teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1 cup chicken stock (heated)
- Melt the butter in a small saucepan
- Add the flour, onion powder and herbs, and mix into the butter with either a wooden spoon or whisk (whichever you prefer, cook for 1 minute)
- Continue stirring and stir in half of the warm chicken stock, once this is combined add the remaining stock.
- If any liquid is present in the bottom of your roasting tray you can drain it off into the gravy as well
- Taste then season with salt and pepper
Other family dinner recipes you might like
If you are a fan of all-in-one pan family dinners then be sure to check out my
Roast Chicken Tray Bake
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 700 grams potatoes (small roasting potatoes)
- 400 grams carrots 3 large
- 220 grams red onion 2 small
- 2 heads garlic
- 1000 grams chicken breast skin on
- 2 Tablespoons Olive oil
- 2 Tablespoons Italian Dried Herbs
- Salt
- peas
Instructions
- Preheat your oven to 200 degrees celsius (400 Fahrenheit)
- Prepare your vegetables: Quarter your onions, take the top off the heads of garlic, chop potatoes and carrots so they are on similar size (around golf ball size).
- Arrange your vegetables in a large rimmed baking or roasting tray.
- Pat the chicken breasts dry, add to the tray with the vegetables
- Drizzle on the olive oil and ensure all the vegetables and chicken get a good oiling.
- Sprinkle on the dried italian herbs and salt to season
- Bake in a 200 degree celsius oven for 30 minutes.
- Add the frozen peas and bake for a further 5 minutes.
Notes
- Potatoes: To make prep for this meal super fast I choose small roasting potatoes, but you can choose larger potatoes and cut them to size. The potatoes can also be substituted for any of your favourite root vegetables. (K?mara, Sweet Potato, Yams, Parsnip)
- Red onions: Brown onions will also work just fine
- Italian Dried Herbs: The dried herb mix I use includes: Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil
To make a quick chicken gravy to go with your roasted chicken tray bake you will need:
- 2 Tablespoons plain flour
- 2 Tablespoons butter
- ½ teaspoon onion powder
- 1 teaspoon dried Italian herbs
- 1 cup chicken stock (heated)
- Melt the butter in a small saucepan
- Add the flour, onion powder and herbs, and mix into the butter with either a wooden spoon or whisk (whichever you prefer, cook for 1 minute)
- Continue stirring and stir in half of the warm chicken stock, once this is combined add the remaining stock.
- If any liquid is present in the bottom of your roasting tray you can drain it off into the gravy as well
- Taste then season with salt and pepper
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.