This one pan chicken and vegetable tray bake is one of those wonderfully simple dinners that feels far more delicious than the effort involved. Chicken thighs roast alongside potatoes, sweet peppers and olives until everything is golden and full of flavour, then the whole tray is finished with a drizzle of yoghurt and red pesto.
It’s the sort of dinner I turn to when I want something comforting and satisfying but don’t feel like juggling multiple pans. Everything cooks together on one tray, which means minimal preparation and very little washing up afterwards.
If you enjoy this style of cooking, you might also like browsing my One Pan Dinner Recipes Hub, where I’ve gathered together lots of easy dinners that cook in a single pan or tray – perfect for busy evenings when you want a proper meal without the fuss.
Why This Chicken Tray Bake Works So Well
There are countless chicken tray bake recipes out there, but this one has become a favourite in my kitchen because of how the flavours come together as it cooks.
The chicken thighs sit on top of the potatoes and vegetables while they roast, which means the juices from the chicken slowly drip down into the tray as everything cooks. Those juices soak into the potatoes and peppers, giving them incredible flavour without needing complicated sauces or marinades.
The olives add a little salty bite, while the yoghurt and red pesto spooned over at the end bring freshness and richness to the dish.
It’s simple cooking, but it works beautifully.
Why Chicken Thighs Are the Best Choice
For this recipe I always use chicken thighs with the skin on and bone in, and there are a few good reasons for that.
- First, they’re very forgiving. Chicken thighs stay juicy even when cooked for longer periods, which makes them ideal for tray bakes where everything needs time in the oven.
- Second, the skin becomes wonderfully golden and crisp, adding texture and flavour to the finished dish.
- And finally, the bone helps flavour the whole tray. As the chicken cooks, the juices mix with the olive oil and vegetables to create a delicious roasting liquid that coats the potatoes and peppers.
It’s the sort of flavour you simply don’t get with boneless chicken breast.
If you enjoy cooking with chicken thighs in one-pan dishes like this, my One Pot Chicken and Green Olive Tagine is another lovely way to use them.
Ingredients, Substitutions and Variations
One of the nicest things about this tray bake is that it uses simple ingredients that are easy to find, but they work together to create plenty of flavour.
- Chicken thighs – Use skin-on, bone-in chicken thighs for the best flavour and texture. They roast beautifully and keep the dish juicy.
- Baby potatoes – Baby potatoes are perfect here because their texture holds up well during roasting. You can use larger potatoes if needed – just cut them into small chunks or slices so they cook evenly.
- Sweet baby peppers – Baby peppers cook beautifully in tray bakes because they soften and sweeten in the oven. If you can’t find them, bell peppers work perfectly well – just cut them into chunks.
- Queen olives – Large olives add saltiness and a slightly briny flavour that works wonderfully with the roasted vegetables and chicken.
- Olive oil – Olive oil helps everything roast evenly and brings a gentle richness to the dish.
- Greek yoghurt – Added at the end, yoghurt provides a cool contrast to the warm roasted ingredients.
- Red pesto – Red pesto adds a punch of savoury flavour and ties everything together.
Optional additions
You could easily adapt this tray bake depending on what you have in the fridge. It works particularly well with:
- courgettes
- cherry tomatoes
- red onions
- chunks of aubergine
The basic principle of the dish remains the same.
How to Get the Best Results from a Chicken Tray Bake
Tray bakes are very straightforward, but a few small things can make a big difference.
- First, cut the potatoes into evenly sized slices so they cook at the same rate. Around 1cm thick is ideal – thick enough to keep their texture but thin enough to cook fully in the oven.
- Second, make sure the ingredients are spread out across the tray rather than piled up. This allows the vegetables to roast properly instead of steaming.
- Finally, keep the chicken skin facing upwards so it can crisp nicely in the oven.
What to Serve with This Tray Bake
Because the tray bake already contains potatoes and vegetables, it works perfectly well as a complete meal.
If you’d like something alongside it, a simple green salad works nicely, especially one with a sharp vinaigrette to balance the richness of the chicken and pesto.
Some warm bread is also useful for mopping up the roasting juices from the tray.
More One Pan Recipes
If you enjoy easy one-pan dinners like this, you might also like:
- One Pot Chicken, Bacon and Peas – a creamy, comforting one-pot chicken dish packed with flavour.
- One Pot Chorizo and Chickpea Stew – a hearty stew with smoky chorizo and warming spices.
- One Pot Mushroom and Thyme Risotto – a rich, comforting risotto made without constant stirring.
You can also browse all of my easy one-pan dinners in the One Pan Recipes Hub, where I’ve gathered together plenty more ideas for simple weeknight cooking.
Easy One Pan Chicken and Vegetable Tray Bake
Ingredients
- 6 chicken thighs skin and bone on
- 800 grams baby potatoes
- 8 sweet baby peppers
- 150 grams Queen olives pitted
- 2 tablespoons olive oil
- 3 tablespoons Greek yoghurt
- 3 tablespoons red pesto
Instructions
- Preheat the oven to 180 degrees Celsius.
- Get a large baking tray. Cut your potatoes into 1cm slices (no need to peel) and place in a single layer over the bottom of the baking tray. Place the chicken thighs on top, skin side up. Put the peppers in the gaps between the chicken, and sprinkle the olives over the top.
- Drizzle the oil over the ingredients, with particular focus on the chicken skin. Sprinkle with a pinch of salt and pepper. Put in the oven for up to an hour, until the potatoes are cooked and the chicken skin is golden and crisp.
- Remove from the oven and drizzle with the yoghurt and red pesto. Let everyone tuck in!
Notes
Get Ahead
You can assemble the whole tray – potatoes, chicken, peppers and olives – then cover it and keep it in the fridge for up to 24 hours before cooking. When you’re ready, simply take it out of the fridge and place it straight in the oven.Storage and Leftovers
Leftovers keep well in the fridge for up to two days. Store them in an airtight container and reheat in the oven until the chicken is hot all the way through. The microwave also works if you’re in a hurry, though the chicken skin won’t stay crisp. The roasted vegetables are also very good chopped up and stirred into salads the next day.
