This Roast Chicken Tray Bake is the ultimate one-pan meal! Juicy, golden chicken thighs are nestled alongside crispy potatoes, caramelized carrots, sweet parsnips, tender Brussels sprouts, and vibrant broccoli.
Everything roasts together in the oven, soaking up the flavors of the seasoned chicken, making this dish as easy as it is satisfying.
Whether you’re cooking a cozy family dinner or looking for a meal-prep-friendly recipe, this tray bake delivers hearty flavors with minimal effort. Serve it straight from the tray and enjoy the perfect combination of crispy skin, roasted veggies, and a touch of fresh herbs.
Ingredients
Here’s what you’ll need for this simple and satisfying tray bake:
- 4-6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 medium carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 1 cup Brussels sprouts, halved
- 1 cup broccoli florets
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
Follow these steps to make this delicious tray bake:
- Preheat the oven
Preheat your oven to 400°F (200°C) and lightly grease a large baking tray. - Prepare the chicken and vegetables
Pat the chicken thighs dry with paper towels and season with salt, pepper, paprika, and half of the thyme and rosemary. In a large bowl, toss the potatoes, carrots, parsnips, and Brussels sprouts with olive oil, garlic, and the remaining thyme and rosemary. Season with salt and pepper. - Assemble the tray
Arrange the chicken thighs on the baking tray, skin-side up, and scatter the seasoned vegetables around them. - Roast
Place the tray in the preheated oven and roast for 25 minutes. Add the broccoli florets to the tray and continue roasting for an additional 15-20 minutes, or until the chicken skin is golden and crispy, the vegetables are tender, and the chicken reaches an internal temperature of 165°F (74°C). - Rest and garnish
Remove the tray from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley before serving.
Tweaks and Additions
Make this recipe your own with these ideas:
- Add citrus
Toss lemon slices or squeeze fresh lemon juice over the chicken and veggies for a zesty boost. - Cheesy finish
Sprinkle grated Parmesan over the vegetables during the last 10 minutes of roasting. - Spice it up
Add a pinch of chili flakes or a spoonful of wholegrain mustard for a touch of heat. - Extra veggies
Include red onion wedges or sweet potatoes for even more variety. - Herbaceous twist
Use fresh rosemary sprigs or thyme leaves for added aroma and flavor.
This Roast Chicken Tray Bake is a weeknight classic for a reason—it’s a complete meal made in one pan with simple, wholesome ingredients. The chicken thighs turn out perfectly crispy on the outside and juicy on the inside, while the vegetables are roasted to caramelized perfection. It’s a no-fuss recipe that’s sure to please everyone at the table.
Serve it with a side of crusty bread or a drizzle of gravy, and enjoy a comforting, home-cooked meal. Let me know how it turns out—happy roasting!