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SPAR
03 / 06 / 2026
Dinner

Easy Chicken and Vegetable Traybake

Healthy , Our Night In

Looking for an easy meal tonight? This chicken and vegetable traybake is exactly what you need. It’s a simple, satisfying family dinner that comes together with minimal prep and uses just one tray – so washing up is as easy as the cooking itself. The combination of golden, crispy chicken and tender roasted vegetables make this one of those chicken traybake recipes you’ll come back to time and time again.

At a Glance

Servings:

4

Difficulty:

Easy

Prep Time:

10 mins

Cooking Time:

45 mins

How to make a chicken and vegetable traybake

The key to a great traybake is giving your vegetables a head start in the oven before adding the chicken, so everything finishes cooking at the same time. Feel free to swap in whatever vegetables you have to hand – peppers, courgette, sweet potato and cherry tomatoes all work beautifully.

What you'll need:

  • 4 SPAR chicken thighs or drumsticks (bone-in, skin-on)
  • 2 medium potatoes, cut into chunks
  • 2 carrots, peeled and cut into batons
  • 1 red onion, cut into wedges
  • 1 courgette, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried mixed herbs
  • Salt and pepper to taste
  • Fresh parsley to serve (optional)

Method:

  1. Preheat your oven to 200°C / 180°C fan / Gas Mark 6.
  2. Add the potatoes and carrots to a large roasting tin. Drizzle with half the olive oil, season well and toss to coat. Place in the oven for 10 minutes to give them a head start.
  3. Meanwhile, mix the garlic powder, smoked paprika, mixed herbs, remaining olive oil and a generous pinch of salt and pepper in a small bowl. Rub the mixture all over the chicken pieces.
  4. Remove the tin from the oven and add the red onion and courgette. Nestle the chicken pieces on top of the vegetables.
  5. Return to the oven and roast for 35–40 minutes, until the chicken skin is golden and crispy and the juices run clear when the thickest part is pierced with a knife. The vegetables should be tender and starting to caramelise at the edges.
  6. Scatter with fresh parsley if using and serve straight from the tray.

Nutrition facts (per serving)

  • Energy (Kcal): 499
  • Fat (g): 31
  • Saturates (g): 8
  • Carbohydrates (g): 27

 

  • Sugars (g): 5
  • Fibre (g): 5
  • Protein (g): 27
  • Salt (g): 1.82