Traybake Chicken with Rainbow Vegetables
A delightful one-pan dish combining succulent chicken with a vibrant medley of crisp vegetables, roasted to perfection.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 500g Chicken thighs or breasts, skin-on
- 2 Bell peppers (red, yellow, green), sliced
- 2 Carrots, sliced
- 1 Zucchini, sliced
- 500g Baby potatoes, halved
- 2 Garlic cloves, minced
- 3 tablespoons Olive oil
- 1 tablespoon Mixed herbs (Thyme, Rosemary, Oregano)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare your vegetables by slicing the bell peppers, zucchini, and carrots into bite-sized pieces, and halving the potatoes.
- Season the chicken with olive oil, garlic, mixed herbs, salt, and pepper.
- Combine the vegetables in a large roasting tray, drizzle with olive oil, and season. Toss everything until nicely coated.
- Nestle the seasoned chicken on top of the vegetables.
- Roast in the oven for 40-45 minutes until the chicken reaches 75°C (165°F) and the veggies are tender.
- Serve immediately, garnished with fresh herbs.
Notes
For a crispy chicken skin, ensure the oven is preheated. Marinate chicken for at least 15 minutes for enhanced flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: traybake, chicken, easy dinner, one pan, roasted vegetables, family meal