Mouthwatering Herb-Roasted Chicken & Veggie Tray Bake 🍗🥔🌿
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: ~520 per serving
🛒 Ingredients
Main Ingredients:
6 bone-in, skin-on chicken thighs 🍗
600g potatoes 🥔, peeled and cubed
1 red bell pepper 🫑, chopped
1 small head of broccoli 🥦, cut into florets
For the Marinade:
3 tbsp olive oil 🫒
3 garlic cloves 🧄, minced
1 tbsp lemon juice 🍋
2 tsp dried oregano 🌿
1 tsp dried thyme
1 tsp paprika
Salt & black pepper to taste
Optional Garnish:
Fresh parsley 🌿, chopped
👨🍳 Instructions
Preheat your oven to 200°C (400°F). In a large bowl, mix olive oil, garlic, lemon juice, oregano, thyme, paprika, salt, and pepper. Toss the chicken thighs in the marinade until well coated. Add potatoes, bell pepper, and broccoli to the bowl and toss again. Arrange everything in a large baking dish or sheet pan in a single layer. Roast in the oven for 40–45 minutes or until the chicken is golden and cooked through, and the veggies are tender. Garnish with chopped parsley before serving. Enjoy straight from the tray!
💡 Notes & Variations
Substitute broccoli with zucchini or green beans.
Add chili flakes for a spicier kick.
Use boneless thighs for faster cooking.