Chicken & Vegetable Tray Bake

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken & Vegetable Tray Bake Recipe

Chicken & Vegetable Tray Bake

There is nothing like a nourishing, baked meal, and this is one of the easiest dinners to prepare with maximum flavour. It is what I would call the ultimate tray bake. Do not be swayed by the cooking time after a few simple steps. The oven does all of the hard work for you. The chicken seasoning is simple, and it’s the cooking method in the same tray as the carrots, red onion and potatoes that makes this Chicken and Vegetable Tray Bake special. The vegetables caramelise, the juices seep into the potatoes, the chicken is cooked perfectly, and you are left with something truly delicious with minimal effort.

  • Total Time: 1 hour 45 mins
  • Yield: 4 1x


Units Scale
  • 2 carrots, peeled, cut into 3cm pieces
  • 2 red onions, peeled and quartered
  • 6 potatoes, cut into wedges
  • 1 free-range chicken (1.2kg-1.8kg), patted dry with a paper towel
  • 1 tbsp chicken stock powder
  • 1 tbsp paprika
  • 1 tbsp dried thyme
  • 1 tsp pepper
  • 4 tbsp olive oil
  • 2 thick slices of fresh lemon
  • 1 cup water


  1. Preheat the oven to a 180°C fan.
  2. Place the carrots and red onions in the centre of a large baking dish. Arrange the potatoes around the outside of the baking dish.
  3. Place the chicken on top of the carrots and red onions.
  4. Sprinkle the chicken and vegetables with the chicken stock powder, paprika, dried thyme and pepper.
  5. Drizzle with olive oil, and use your hands to coat the chicken and vegetables evenly. Stuff the lemon slices into the cavity of the chicken. You can truss the chicken at this point if you wish (optional, see note 1).
  6. Oven bake for 45 minutes and then add 1 cup of water. Use a spatula to shuffle the vegetables around the chicken gently so they are not sticking to the base of the pan.
  7. Cook for a further 45 minutes. Allow the chicken and vegetables to rest with the heat off for at least 15 minutes (this is what ensures the chicken is soft and juicy).
  8. Serve the chicken alongside the vegetables and drizzle with the pan juices.


Note 1 – You may choose to truss the chicken, which traps moisture and also presents well, but this is optional. The results without trussing are delicious, and you will be left with perfectly cooked chicken every time.

MAKE AHEAD – Marinate the chicken for up until 48 hours before cooking. 

LEFTOVERS – Refrigerate for up to 3 days. Reheat in the microwave. The chicken can be eaten cold. Not suitable to freeze. 

Leftover ideas: 

  1. Chicken Noodle Salad with Sesame Soy Dressing
  2. Chicken Salad with Creamy Peanut Dressing
  3. Chicken Sandwich Filling
  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 1 hour 30 mins

5 Responses

  1. I have always been the type of cook who likes to hover and stir etc etc… and for that reason roast dinners are one thing I had never mastered! WELL!!!! This recipe was an absolute game changer! I have made it 3 times in the last 6 weeks and it’s on the menu again tomorrow! Thank you nic for making me the roast chicken champion in our house! Haha

    1. Haha ohhh this is SO fantastic to hear! The satisfaction I get when I make this recipe is 10/10. Haha! I love the minimal effort! Thank you so much for taking the time to comment and rate the recipe – means more to me than I can tell you. The fact you love it as much as we do and that it is now on your regular rotation makes my heart so happy! x

Did you make this recipe? Let me know what you thought!

More recipes like this:

Recent recipes: