Easy Roasted Chicken and Veggies

2 Jan 2022
chicken, traybake
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2 Jan 2022

All Recipes, Chicken

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Easy Roasted Chicken and Veggies

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5 from 1 review

Perfect for meal prepping!

If you want something simple, delicious and healthy for dinner, then this colourful meal is just perfect! The beauty of this recipe is its flexibility. Open your fridge, think about the ingredients you and your friends/family love, and make it your own!

Swap the green beans, tenderstem broccoli, bell peppers and red onions for your favourite veggies, or for whatever is going bad. Protein wise, you can substitute the chicken thigh fillets for salmon, prawns, or even sausages. The same applies for the seasoning – you can use any combination of herbs and spices. As long as you’re swapping ingredients for similar amounts, you’re all good!

Prep Time: 10 minutes
Total Time: 35 minutes
Yield: 4 1x
Category: Chicken

Ingredients

Scale

For the chicken:

1 kg chicken thigh fillets (boneless, skinless chicken thighs)
1 tbsp tabasco
1¼ tsps fine sea salt
1 tsp smoked paprika
1 tsp garlic granules
½ tsp freshly-ground black pepper

For the veggies:

125 g tenderstem broccoli
125 g trimmed green beans
2 bell peppers
1 large red onion
1 tsp dried mixed herbs
extra-virgin olive oil

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Instructions

Heat your oven to 220℃ / fan 200℃. Place the chicken in a large bowl, add the remaining ingredients and toss well to coat. Let marinate at room temperature while you prepare the vegetables.
Cut the vegetables into small pieces, such that they will cook evenly. In this case, it means cutting the tenderstem broccoli into quarters, the green beans into halves, and the bell peppers and onion into 1inch-pieces (approx.).
Transfer the vegetables to a large baking tray. Add the dried mixed herbs and season with sea salt and freshly-ground black pepper. Drizzle with extra-virgin olive oil and toss to coat. Spread the vegetables in a single layer; it’s alright if there’s a little bit of overlap.
If meal prepping, roast the veggies first for 12 to 15 mins, or until browned and tender-crisp. Transfer the roasted veggies to tupperware containers, then roast the chicken in the same baking tray (no need to wash it) for 20 to 25 minutes, or until cooked through. 1 baking tray means less cleaning up!
If making this recipe to eat immediately, use two baking trays. Put the chicken in the oven first. Once it’s been in the oven for 5 minutes, put the vegetables in. Serve as is, or pair with rice, roasted sweet potatoes, or make wraps out of it.