Chicken Tray Bake

If you need a healthy, delicious mid-week meal, this is it!

So simple to make and ready in just over 30 mins, this is always a hit.

Serve it in Summer with a side salad and some rice or cauliflower rice or in Winter with some roast potaoes and greens, it’s a year-round winner.

Serves 4-6


  • 6 free-range Chicken Thighs, skin off, bone out
  • 3 Tomatoes, cut in to quarters
  • 1 Red Onion, cut in to chunks
  • 1 Yellow and 1 red Capsicums (peppers) cut in large chunks
  • 8-10 Baby Carrots, peeled or 2-3 large carrots cut in to battons
  • 3 cloves of Garlic, Peeled and smashed
  • 1 Tsp Smoked Paprika
  • 1/4 bunch of Fresh Oregano or 1tsp dried Oregano
  • 4 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Red Wine Vinegar
  • Salt and Pepper for Seasoning


  1. Preheat oven to 180°C/350°F. Quarter the tomatoes and place them in to the large baking dish (approx. 25cm x 30 cm).
  2. Peel and chop the onion in to large chunks and deseed and slice the peppers in to large chunks and add them to the dish. Finally, peel the baby carrots and place them in the dish along with the chicken thighs.
  3. Squash the peeled garlic cloves and add them to the dish before sprinkling over your oregano leaves, paprika and a good pinch of salt and pepper.
  4. Drizzle over the extra virgin olive oil and red wine vinegar. Toss everything together so it’s evenly coated and ensure the chicken thighs are sitting on top of the vegetables and not covered by the vegetables.
  5. Cook for 30-40 minutes or until the chicken and vegetables are cooked through. Turn and baste the chicken with the pan juices about halfway through the cooking time.
  6. Serve with a side salad, rice, cauliflower rice or some lovely roast potatoes and greens. Enjoy!

Have more people coming for dinner?

Simply add some more vegetables and chicken and adjust the cooking time by 5-10minutes if needed.