Oven Chicken Veg Tray
A hearty and flavorful one-pan dinner featuring roasted chicken and a vibrant mix of vegetables, seasoned with herbs and baked to golden perfection.
Ingredients
Scale
- 6 bone-in chicken thighs or drumsticks
- 3 medium potatoes, chopped
- 2 large carrots, sliced thick
- 2 celery stalks, chopped
- 1 large red onion, cut into wedges
- 1 cup cherry tomatoes
- 4 garlic cloves, smashed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh rosemary or thyme sprigs
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss chicken, potatoes, carrots, celery, onions, garlic, and tomatoes with olive oil, oregano, paprika, salt, and pepper.
- Lightly grease a baking tray or line with parchment paper.
- Spread ingredients evenly in the tray, placing chicken on top and tucking in herb sprigs.
- Roast for 45 to 50 minutes, flipping vegetables halfway through, until chicken is golden and vegetables are tender.
- Optionally, broil for 2 to 3 minutes at the end for extra browning.
- Garnish with lemon juice or fresh parsley before serving if desired.
Notes
- Don’t overcrowd the tray—leave space for roasting, not steaming.
- Let ingredients sit at room temperature before baking for even cooking.
- Use bone-in, skin-on chicken for best flavor and moisture.
Find it online: https://tastyze.com/oven-chicken-veg-tray/