Ingredients
For the tray bake:
-
Bone-in or boneless chicken thighs or breasts
-
Baby potatoes or chopped Yukon Golds
-
Carrots (sliced)
-
Bell peppers or zucchini (optional)
-
Red onion (wedged)
-
Garlic cloves (whole or minced)
-
Olive oil
-
Fresh rosemary, thyme, or Italian seasoning
-
Lemon slices
-
Salt & pepper
Optional toppings:
-
Crumbled feta or parmesan
-
Fresh parsley
Instructions
-
Preheat oven and line a large sheet pan. Toss chicken and chopped veggies with olive oil, garlic, herbs, salt, and pepper.
-
Arrange everything on the tray in a single layer. Nestle lemon slices throughout.
-
Roast until the chicken is golden and cooked through, and the veggies are caramelized and tender.
-
Broil for extra crispiness if desired.
-
Garnish with fresh herbs or cheese and serve hot straight from the pan!
Notes
Swap veggies seasonally—try sweet potatoes, broccoli, or mushrooms. Add a drizzle of balsamic glaze or serve over rice for a complete meal. Leftovers are amazing in wraps or salads!
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes