Easy One Pan Chicken and Vegetable Tray Bake
A simple one pan chicken and vegetable tray bake with potatoes, sweet baby peppers and olives, drizzled with yoghurt and red pesto.
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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.