Looking for a weeknight dinner that’s hearty, healthy, and easy to make? This chicken tray bake with potatoes and broccoli ticks all the boxes. It’s a complete meal made on a single baking tray, less mess and fewer dishes.
Why You’ll Love This Chicken Tray Bake
- One-pan convenience: Minimal prep, minimal cleanup.
- Family-friendly: Simple flavours everyone will enjoy.
- Versatile: Easily swap in other vegetables or proteins.
- Meal-prep friendly: Great for leftovers or batch cooking.
Why Use Chicken Thighs?
Chicken thighs have a little bit more fat on them than a chicken breast making them more flavourful and juicy. Feel free to swap for chicken thighs if that is preferred! Bake time may need to be adjusted.
Chicken Tray Bake with Potatoes
Ingredients
For the chicken bake:
- 8 boneless chicken thighs
- 1 package of mini potatoes, halved
- 2 cups broccoli florets (fresh or frozen)
- Salt and pepper, to taste
For the Dressing:
- ¼ cup soy sauce
- 2 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 3 teaspoon sesame oil
- 1 tablespoon avocado oil
Step-by-Step Directions
1. Preheat the oven to 400°F (200°C).
2. Make the dressing: In a small bowl, whisk together soy sauce, garlic, ginger, sesame oil, and avocado oil.
3. Prep the vegetables: Wash and halve the mini potatoes. Wash and cut broccoli into florets (or use frozen broccoli if preferred).
4. Assemble the tray bake: On a large baking tray, spread out the potatoes and broccoli. Add the chicken thighs between the vegetables.Pour the dressing evenly over everything. Toss gently to coat. Sprinkle with salt and pepper.
5. Bake for 35–40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Equipment You’ll Need
- Cutting board and knife
- Measuring cups and spoons
- Large baking tray
- Oven and oven mitts
- Mixing bowl and spoon
Tips for a Delicious Tray Bake
- Even cooking: Cut the potatoes to roughly the same size so they cook evenly.
- Marinate: Save half the dressing to let the chicken marinate for 15–30 minutes before baking for deeper flavour.
Substitutions & Variations
- Vegetarian: Use tofu or tempeh instead of chicken.
- Gluten-free: Use gluten-free tamari in place of soy sauce.
- Other veggies: Try cauliflower, bell peppers, or carrots.
- Spice it up: Add chili flakes or sriracha to the dressing
FAQs: Chicken Tray Bake with Potatoes
Yes, but be mindful not to overcook them as they dry out faster than thighs.
Absolutely! Assemble everything on the tray, cover, and refrigerate. Just pop it in the oven when ready to bake.
Yes, cooked portions freeze well in an airtight container for up to 2 months
Other Chicken Recipes You’ll Love
Recipe
Chicken Tray Bake with Potatoes
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C).
- Make the dressing: In a small bowl, whisk together soy sauce, garlic, ginger, sesame oil, and avocado oil.
- Prep the vegetables: Wash and halve the mini potatoes. Wash and cut broccoli into florets (or use frozen broccoli if preferred).
- Assemble the tray bake: On a large baking tray, spread out the potatoes and broccoli. Add the chicken thighs between the vegetables.Pour the dressing evenly over everything. Toss gently to coat. Sprinkle with salt and pepper.
- Bake for 35–40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the potatoes are tender.
Notes
Yes, but be mindful not to overcook them as they dry out faster than thighs. Can I prep this ahead of time?
Absolutely! Assemble everything on the tray, cover, and refrigerate. Just pop it in the oven when ready to bake. Can I freeze this dish?
Yes, cooked portions freeze well in an airtight container for up to 2 months.
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