Crispy Herb-Roasted Chicken Thigh Tray Bake with Vegetables

Introducing my easy Chicken Thigh Tray Bake — a delicious, healthy roast of chicken and vegetables that’s simple to prepare and perfect for family dinners.

Recipe Difficulty – Very Easy

Why this recipe works

This Chicken Thigh Tray Bake with potatoes is a year-round favourite. Total time is around an hour, with roughly 50 minutes in the oven — most of the time is hands-off. Simply season, assemble and roast.

The dish yields juicy chicken and caramelised vegetables and is naturally gluten-free and dairy-free, making it suitable for many dietary needs.

Ingredients to make Chicken Thigh Tray Bake

1. Chicken thighs – skin-on, bone-in recommended for juiciness (boneless also works).
2. Olive oil – helps roast the chicken and vegetables.
3. New potatoes – scrub before use; parboil briefly.
4. Cherry tomatoes – add sweetness and acidity.
5. Salt – to taste.
6. Black pepper – for a gentle heat.
7. Paprika powder – adds colour and mild smokiness.
8. Garlic powder – for savoury depth.
9. Red, green and yellow bell peppers – sliced for colour and texture.
10. Asparagus – trimmed and added toward the end of roasting.
11. Fresh thyme – leaves only, scattered over the tray.

See the recipe card below for quantities and full details.

Substitutions

• Chicken cuts: breasts or drumsticks can be used instead of thighs.
• Potatoes: Yukon gold, red potatoes or sweet potatoes are good alternatives.
• Vegetables: swap or add red onion, zucchini, broccoli or carrots as preferred.
• Herbs: rosemary, basil or oregano can replace thyme.

Variations

• Spicy: add cajun seasoning or ground cumin for heat.
• Deluxe: finish with fresh herbs, crumbled cheese, pine nuts or lemon wedges.
• Kid-friendly: adjust vegetables to suit young palates.

How to make Chicken Thigh Tray Bake

Step 1: Preheat the oven to 230°C (450°F). Line a baking sheet with parchment. Brush thighs with 1 tbsp olive oil and season with salt, ½ tsp garlic powder, ½ tsp paprika and half the black pepper. Arrange the thighs on the tray.

Step 2: Add 220 g new potatoes to a saucepan, cover with water and boil 5–7 minutes until just tender. Drain, let cool slightly and halve.

Step 3: Trim woody ends from the asparagus, slice bell peppers into wedges and halve the cherry tomatoes.

Step 4: Add potatoes, peppers and tomatoes around the chicken. Season the vegetables with salt and the remaining pepper, drizzle with the remaining olive oil and scatter thyme leaves. Roast for 30 minutes.

Step 5: After 30 minutes, tuck the asparagus into the tray, drizzle with a little cooking liquid and roast a further 15 minutes until the chicken is cooked through and the vegetables are tender. Serve hot.

 

Hint: Prep the vegetables and parboil the potatoes ahead of time if you need a quicker dinner assembly.

Leftovers

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the microwave, oven or air fryer.

Recipe FAQs

More Tray Bake recipes

• Chicken Breast Tray Bake
• Mediterranean Vegetables
• Salmon Tray Bake
• Sausage Tray Bake

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5 from 4 votes

Chicken Thigh Tray Bake

By:
James Wythe

A one-tray bake with juicy chicken and perfectly cooked vegetables for an easy dinner!

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 2

Ingredients

• 4 chicken thighs, skin on, bone-in
• 3 tbsp olive oil
• 220 g new potatoes, scrubbed
• 200 g cherry tomatoes
• Salt, to taste
• ½ tsp pepper
• ½ tsp paprika powder
• ½ tsp garlic powder
• ½ red bell pepper
• ½ green bell pepper
• ½ yellow bell pepper
• 1 small bunch asparagus, wooden parts trimmed
• Few sprigs fresh thyme, leaves removed

Instructions

• Preheat oven to 230°C (450°F). Line a baking sheet with parchment. Brush the chicken with 1 tbsp olive oil and season with salt, ½ tsp garlic powder, ½ tsp paprika and half the pepper. Place chicken on the tray.
• Boil the potatoes for 5–7 minutes until just tender. Drain, cool slightly and halve.
• Trim the asparagus, slice the bell peppers and halve the cherry tomatoes.
• Add potatoes, peppers and tomatoes to the tray around the chicken. Season with salt and the remaining pepper, drizzle with the remaining olive oil and scatter thyme. Roast 30 minutes.
• Tuck in the asparagus, drizzle with some cooking liquid and roast a further 15 minutes. Serve warm.

Notes

Step-by-step photos: Helpful photos are included in the post to guide you through the recipe.

Substitutions & variations: Options are listed above for swaps and additions.

To store: Keep in the fridge up to four days in an airtight container. Reheat in oven, microwave or air fryer.

To freeze: Freeze leftovers for up to three months; defrost in the fridge before reheating.

Tip: Marinate the chicken if you like — honey, lemon or mustard-based marinades work well. Other proteins such as sausage, salmon or pork are also great for tray bakes.

Nutrition

Calories: 854 kcal | Carbohydrates: 38 g | Protein: 46 g | Fat: 59 g | Saturated Fat: 13 g | Fiber: 10 g | Sugar: 10 g

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