Chicken traybake with vegetables

Roast chicken traybake

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(15 ratings)

Prep: 10 mins Cook: 1 hr, 5 mins


Serves 2

This healthy, easy chicken thigh one-pot needs just 10 minutes prep and saves on washing up, too. Lime, garlic, paprika and thyme add plenty of flavour

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal483
  • fat22g
  • saturates4g
  • carbs34g
  • sugars16g
  • fibre11g
  • protein31g
  • salt0.6g
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  • 2 red onions (320g), sliced across into rings
  • 1 large red pepper, deseeded and chopped into 3cm pieces
  • 300g potatoes, peeled and cut into 3cm chunks
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 bone-in chicken thighs, skin and any fat removed
  • 1 lime, zested and juiced



    The same shape, but smaller than…

  • 3 large garlic cloves, finely grated
  • 1 tsp smoked paprika
  • 1 tsp thyme leaves
  • 2 tsp vegetable bouillon powder
  • 200g long stem broccoli, stem cut into lengths if very thick


  1. Heat the oven to 200C/180C fan/gas 6. Put the onion, pepper, potatoes and oil in a non-stick roasting tin and toss everything together. Roast for 15 mins while you rub the chicken with the lime zest, garlic, paprika and thyme. Take the veg from the oven, stir, then snuggle the chicken thighs among the veg, covering them with some of the onions so they don’t dry out as it roasts for 40 mins.

  2. As you approach the end of the cooking time, mix 200ml boiling water with the bouillon powder. Take the roasting tin from the oven, add the broccoli to the tin, and pour over the hot stock followed by the lime juice, then quickly cover with the foil and put back in the oven for 10 more mins until the broccoli is just tender.

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Comments, questions and tips

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bethbiscuits's picture
28th Jun, 2020
I’m not normally a huge fan of tray bakes as I have found some veg get shrivelled and overbaked. But this was delicious. I added asparagus in with the broccoli which worked really well
dorothyr's picture
20th Feb, 2020
Great dish! Just love a whole meal in one pot and this delivers. Like the previous review the thighs (I used bone in thighs) cooked in a faster time than the recipe so I will tweak next time.
15th Jan, 2020
This is a great, easy dish. modified it slightly to use what I had. Used white onion, tomatoes instead of a pepper and normal broccoli sliced into thin slices. I scaled it up and used double the amount of chicken (boneless thighs). I think it might work well with lemon, instead of lime, so will try out next time. Definitely a do again dinner.
12th Jan, 2020
Very tasty, but I'd use slightly less water next time as the sauce was a bit thin. I used boned thighs as they were reduced, and ordinary broccoli with the florets and stems halved to be thin enough to cook quickly. It cooked a bit quicker than the recipe timings but I had only half the quantities shown as I was only cooking for one. I'd make it again.
9th Jan, 2020
Just to confirm the tin foil is only needed for the last 10 minutes of cooking after you have added the Broccoli and stock?
lulu_grimes's picture
10th Jan, 2020
Hello, Yes, the foil makes a lid to help the broccoli cook through properly.
Natalie Williams's picture
Natalie Williams
6th Jan, 2020
Can you do this in the slow cooker instead of oven?
lulu_grimes's picture
7th Jan, 2020
Hi Natalie, We haven't tested this in a slow cooker but there's no reason you couldn't do a version of this recipe in one. You'd have to add the stock into the chicken mix at the start of cooking (possibly a little more depending on the shape and size of your slow cooker) or the veg might not cook through and the broccoli will need to be added as well. The stock won't thicken so you may also need to reduce the sauce at the end. If you try it please do let us know how you get on.
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