This recipe is a midweek lifesaver. It ticks all the boxes with protein and veggies and it is a one pan, quick, easy, and delicious meal without 100 dishes in your sink. Yummy chicken tray bake: from bench top, to oven, to table is going to be a family favourite.
I love these recipes that don’t require using up every bowl in your kitchen before it even gets to the oven. This recipe uses the one baking tray and it also acts as the serving dish on your dinner table. There is something so comforting and homely about the family gathering at the table, around the tray of food and everyone digging in to grab their portion. This has been a favourite of ours for a long time and when the kids are happy, we know it is going to be an enjoyable dinner.
This tray bake has the main and the sides all in one so no need to worry about anything else. A simple garden salad does pair well though! No stirring or flipping required, so it’s basically the meal that cooks itself. Great for those nights when the kid’s activities take up all your energy and you don’t need to think about dinner.
You can customise it however you like and use whatever veggies you have. It’s a great one to make at the end of the week so you can use up whatever veggies are left over.
I use chicken thighs as they come out so tender and juicy in this recipe, but you can use drumsticks or even a whole chicken cut in half. Just remember that cooking time will be slightly different.
So, get this receipt on your menu this week and dig in!
Enjoy
Mrsfoodiemumma xx
Feeling hungry for more? check out my blog at www.mrsfoodiemumma.com
Recipe
500g chicken thighs
2 tablespoons olive oil
1 tsp paprika
1 tsp oregano
Salt and freshly cracked pepper
6 small to medium potatoes, peeled and quartered
1 medium sweet potato, peeled and sliced
1 red capsicum, sliced
1 large zucchini
Punnet cherry tomatoes
METHOD
Preheat oven to 200C.
Peel and chop your veggies and place in a baking tray. Drizzle 1 tbs of the olive oil over the veges, plus salt and pepper, then toss to ensure the veggies are evenly coated.
Top with chicken and then rub the chicken with the remaining olive oil and the paprika, oregano, salt, and pepper.
Spread the chicken evenly over the veggies.
Bake for 40 minutes or until chicken is golden and potatoes are cooked through.
Serve with a garden salad.
