A tray bake is ideal when you want a complete meal with minimal cleanup. The vegetables roast in the chicken juices while lemon, garlic, and oregano create a bright, savory sauce in the bottom of the pan.
Ingredients
- 6 bone-in chicken thighs
- 2 zucchini, cut into thick half-moons
- 2 bell peppers, cut into chunks
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 3 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- 3 garlic cloves, finely grated
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper
Method
- Heat the oven to 220°C. Pat the chicken dry and season it with salt and pepper.
- Mix the olive oil, lemon zest, lemon juice, garlic, oregano, and paprika. Toss half with the vegetables and rub the rest over the chicken.
- Spread the vegetables in a large roasting pan and place the chicken on top, skin side up.
- Roast for 35 to 45 minutes, stirring the vegetables once around the chicken. The chicken should be browned and cooked through.
- Rest for five minutes before serving. Spoon the pan juices over each portion.
For better browning
Do not crowd the pan. Use two trays if the vegetables overlap heavily. Keeping the chicken on top also helps the skin stay exposed to dry heat.
Serving ideas
Serve with couscous, brown rice, or crusty bread. A spoonful of plain yogurt mixed with herbs makes a cooling accompaniment.
Cooking time varies with the size of the chicken pieces. Use a food thermometer in the thickest part and follow current food-safety guidance for poultry.
How to make everything finish together
Cut firm vegetables such as potatoes and carrots smaller than quick-cooking vegetables such as zucchini. Give dense vegetables a short head start when necessary. Leave space between the chicken pieces so hot air can circulate; overcrowding traps steam and prevents browning.
Use a rimmed metal sheet pan rather than a deep casserole dish when you want crisp edges. Pat the chicken dry before seasoning, coat the vegetables lightly with oil and arrange the lemon slices around rather than beneath every piece.
Check doneness safely
Cooking time changes with the cut and thickness of the chicken. Use a food thermometer in the thickest part and cook poultry to 74°C/165°F. Rest it for several minutes before slicing. Vegetables should be tender with browned edges, not dry or charred.
Easy substitutions
- Use boneless thighs for a forgiving, juicy result.
- Replace potatoes with cauliflower or sweet potato.
- Use oregano, thyme or rosemary depending on what is available.
- Add olives during the final 10 minutes so they remain plump.
- For a meat-free tray, replace chicken with drained chickpeas and add them halfway through roasting.
Serving and leftovers
Serve directly from the tray with a green salad, couscous or yogurt sauce. Refrigerate leftovers promptly and use them within three to four days. Reheat until steaming hot, or slice the cold chicken for a salad if it has been stored safely. A squeeze of fresh lemon after reheating restores brightness.
