Crazy Good Herb-Roasted Chicken & Veggie Tray Bake Recipe
Introduction
This Crazy Good Herb-Roasted Chicken & Veggie Tray Bake is a simple, one-pan meal bursting with fresh flavors. Perfect for busy weeknights, it combines juicy chicken with colorful vegetables, all roasted to golden perfection.
Ingredients
- Bone-in or boneless chicken thighs or breasts
- Baby potatoes or chopped Yukon Gold potatoes
- 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 and pepper
- Crumbled feta or parmesan cheese
- Fresh parsley
Instructions
- Step 1: Preheat your oven and line a large sheet pan with parchment paper or foil for easy cleanup.
- Step 2: In a large bowl, toss the chicken pieces and chopped vegetables with olive oil, garlic, your choice of herbs, salt, and pepper until everything is evenly coated.
- Step 3: Spread the chicken and veggies in a single layer on the prepared pan. Nestle lemon slices throughout to add bright citrus notes during roasting.
- Step 4: Roast in the oven until the chicken is golden and cooked through, and the vegetables are tender and caramelized. This usually takes around 35-40 minutes depending on your oven and chicken size.
- Step 5: For extra crispiness, switch to the broil setting for 2-3 minutes, watching carefully to prevent burning.
- Step 6: Remove from the oven, garnish with fresh parsley and crumbled feta or parmesan, and serve hot straight from the pan for a delicious, fuss-free meal.
Tips & Variations
- Use bone-in chicken thighs for juicier meat, or breasts if you prefer leaner cuts.
- Add bell peppers or zucchini for extra color and nutrients.
- Swap the fresh herbs for your favorite dried Italian seasoning if fresh isn’t available.
- For a tangier touch, squeeze extra lemon juice over before serving.
- Serve with a side of crusty bread to soak up the flavorful juices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To keep the chicken skin crispy, reheating in the oven is recommended.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables for this recipe?
Fresh vegetables work best for roasting because they caramelize nicely. If using frozen vegetables, thaw and pat them dry before tossing to avoid excess moisture on the baking sheet.
What can I substitute for feta or parmesan cheese?
You can skip the cheese altogether or try crumbled goat cheese or shredded mozzarella for a different flavor profile. Nutritional yeast can also add a cheesy, savory touch for a dairy-free option.
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Crazy Good Herb-Roasted Chicken & Veggie Tray Bake Recipe
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
This Crazy Good Herb-Roasted Chicken & Veggie Tray Bake is a flavorful and easy one-pan meal perfect for busy weeknights. Tender chicken thighs or breasts are roasted alongside a colorful medley of baby potatoes, carrots, bell peppers, and red onion, all infused with fragrant herbs, garlic, and lemon. Finished with a sprinkle of crumbled feta or Parmesan and fresh parsley, this hearty dish delivers savory, caramelized goodness with minimal cleanup.
Ingredients
Chicken & Veggies
- Bone-in or boneless chicken thighs or breasts – 4 pieces (about 1.5 lbs)
- Baby potatoes or chopped Yukon Gold potatoes – 1 lb
- Carrots, sliced – 3 medium
- Bell peppers or zucchini (optional), sliced – 1 cup
- Red onion, wedged – 1 medium
- Garlic cloves, whole or minced – 4 cloves
Seasoning & Garnish
- Olive oil – 3 tablespoons
- Fresh rosemary, thyme, or Italian seasoning – 2 teaspoons
- Lemon slices – 1 medium lemon
- Salt – 1 teaspoon, or to taste
- Black pepper – ½ teaspoon, or to taste
- Crumbled feta or Parmesan cheese – ¼ cup
- Fresh parsley, chopped – 2 tablespoons
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. This step ensures your roasting environment is hot and ready for perfect caramelization.
- Toss Ingredients: In a large bowl, combine the chicken pieces and chopped vegetables. Drizzle with olive oil and add garlic cloves, fresh herbs, salt, and pepper. Toss everything thoroughly so the chicken and veggies are evenly coated with the seasoning and oil, enhancing their flavor during roasting.
- Arrange on Tray: Spread the chicken and vegetable mixture in a single layer across the prepared sheet pan. Nestle lemon slices throughout the tray, distributing them evenly to impart a fresh citrus aroma and tangy flavor as everything roasts.
- Roast: Place the tray in the preheated oven and roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. The vegetables should be tender and caramelized at this point.
- Broil for Crispiness: For an extra crispy finish, switch your oven to broil for 2-3 minutes, watching carefully to prevent burning. This step adds a delightful crunch to the chicken skin and edges of the veggies.
- Garnish and Serve: Remove the tray from the oven. Sprinkle crumbled feta or Parmesan cheese and freshly chopped parsley over the hot chicken and vegetables. Serve immediately straight from the pan for a rustic and comforting meal experience.
Notes
- You can substitute chicken breasts for thighs, but dark meat tends to stay juicier when roasted.
- Feel free to customize the vegetables based on your preference or seasonality.
- Use fresh herbs for the best flavor, but dried Italian seasoning works well as a convenient alternative.
- Rest the chicken for 5 minutes after roasting to retain juices before serving.
- If you prefer, chicken can be marinated in the olive oil and seasoning mixture a few hours ahead for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: herb roasted chicken, sheet pan dinner, one-pan meal, roasted vegetables, easy chicken recipe, lemon chicken bake
