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!