Roast Chicken Tray Bake

A roast chicken tray bake on a table set with blue placemats, plates, cutlery and a gravy boat.

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4.34 from 12 votes

This is the perfect mid-week meal, an all-in-one roast chicken and vegetable dinner that only takes 35 minutes to bake.

Prep Time7

Cook Time35

Total Time42

Course: Family Dinner Ideas

Cuisine: New Zealand

Keyword: Roast Chicken Dinner, Roast Chicken Dinner Tray Bake, Roasted Chicken Breast and vegetables, Chicken and vegetable tray bake, easy roast chicken, quick roast chicken

Servings: adults

Calories: 650kcal

Author: Stacey

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

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