Chicken Tray Bake Recipes
Chicken Tray Bake Recipes are such an easy, delicious way to get a full meal on the table without too much fuss. You simply toss chicken pieces, your favorite veggies,…
Tip: save now, cook later.Chicken Tray Bake Recipes are such an easy, delicious way to get a full meal on the table without too much fuss. You simply toss chicken pieces, your favorite veggies, and some herbs or spices onto a tray, pop it in the oven, and let everything roast together until it’s perfectly cooked and full of flavor. The best part is the crispy edges of the chicken and veggies that come from roasting right next to each other.
I love how flexible these tray bakes are—you can change up the vegetables depending on what’s in season or what you have in the fridge. I usually add some potatoes to soak up all the juices, and a sprinkle of garlic or rosemary to bring out the taste. It’s a one-pan wonder that makes dinner feel special but without staying in the kitchen all evening.
My favorite way to serve chicken tray bake is straight from the oven, with a simple green salad or some crusty bread to mop up the yummy juices. It always feels like a cozy, home-cooked meal that everyone can enjoy together. Plus, it makes leftovers that taste just as good the next day. I’m pretty sure this recipe will become one of your go-to weeknight dinners too!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and stay juicy. If you prefer leaner, swap for chicken breasts but watch the cooking time as they cook faster.
Potatoes: Wedges roast nicely and soak up juices. You can use sweet potatoes or baby potatoes as tasty alternatives.
Asparagus & Cherry Tomatoes: These add freshness and color. If asparagus isn’t in season, try green beans or zucchini instead.
Lemon & Herbs: Lemon brightens the flavors, and oregano adds a classic touch. Fresh herbs like thyme or rosemary work well too if you want a different herb profile.
Smoked Paprika & Garlic Powder: These spices add warmth without heat. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can work.
How Do I Make Sure the Chicken Skin Gets Crispy?
Crispy skin comes down to a few simple steps:
- Dry the chicken: Pat the skin very dry with paper towels to remove moisture.
- Use oil: Rub the chicken with olive oil to help the skin crisp up.
- High oven temperature: Roast at 400°F (200°C), which helps the skin brown nicely.
- Don’t overcrowd: Give each piece space on the tray so air circulates and moisture doesn’t build up.
If you have time, letting the chicken sit uncovered in the fridge for 30 minutes before roasting can also dry out the skin and improve crispiness.
Equipment You’ll Need
- Large baking tray – big enough for chicken and veggies to spread out, so everything cooks evenly and crisps up.
- Mixing bowl – makes it easy to toss veggies with oil and seasoning without making a mess.
- Sharp knife – for cutting potatoes, carrots, and other vegetables cleanly and safely.
- Tongs – perfect for turning chicken pieces and veggies while you roast.
- Meat thermometer – helps check the chicken is cooked through without guessing.
Flavor Variations & Add-Ins
- Swap chicken thighs for drumsticks or boneless chicken breasts for different textures and cook times.
- Add bell peppers or zucchini for extra color and sweetness.
- Stir in fresh rosemary or thyme instead of oregano for a woodsy, aromatic twist.
- Sprinkle with feta or goat cheese after roasting for a creamy, tangy finish.
Lemon Herb Chicken Tray Bake with Roasted Vegetables
Ingredients You’ll Need:
For The Chicken and Vegetables:
- 8 chicken thighs, skin-on and bone-in
- 4 large potatoes, cut into wedges
- 1 red onion, sliced into chunks
- 2 large carrots, cut into sticks
- 1 bunch asparagus, trimmed
- 2 cups cherry tomatoes
- 2 lemons (1 sliced for roasting, 1 for juicing)
- 4 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Time You’ll Need:
This meal takes about 15 minutes to prep and 35-40 minutes to roast in the oven. So, in just under an hour, you’ll have a flavorful, hearty dinner ready to enjoy!
Step-by-Step Instructions:
1. Get Your Oven Ready:
Preheat your oven to 400°F (200°C) so it’s nice and hot when the tray goes in.
2. Prepare the Veggies:
In a big bowl, toss the potatoes, red onion, carrots, and cherry tomatoes with half of your olive oil. Sprinkle some salt and pepper, then mix everything well. Spread these veggies out evenly on your baking tray.
3. Season the Chicken:
Pat the chicken thighs dry using paper towels. In a small bowl, mix smoked paprika, garlic powder, oregano, salt, and pepper. Rub the remaining olive oil over the chicken, then coat them thoroughly with your spice mix.
4. Assemble and Roast:
Place the chicken thighs on the tray nestled among the veggies. Add the asparagus and lemon slices too. Pop the tray into your hot oven and roast for 35-40 minutes. The chicken skin should be crispy, veggies tender, and internal temperature of chicken reaches 165°F (74°C).
5. Finish and Serve:
Take the tray out of the oven. Squeeze fresh lemon juice over everything and sprinkle with chopped parsley for a fresh finish. Serve it hot and enjoy your tasty, colorful meal!
Can I Use Frozen Chicken Thighs for This Tray Bake?
Yes, you can! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry well to ensure crispy skin when roasting.
Can I Substitute Other Vegetables in This Recipe?
Absolutely! Feel free to swap asparagus and cherry tomatoes with vegetables like bell peppers, green beans, zucchini, or broccoli depending on what you have on hand or prefer.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken skin from getting soggy.
Can I Prepare This Meal Ahead of Time?
Yes! You can prep the chicken and chop vegetables the day before. Keep everything refrigerated separately, then assemble and roast just before mealtime for the freshest results.
