Chicken traybake, your one stop dinner

Chicken traybake

I turn to a chicken traybake at least once a week for dinner. It is, fast and there is almost no washing up. If you are anything like me and can’t help yourself but be in the kitchen almost all the time you will know a messy kitchen is part of the territory but every now and again I try to keep things really simple because the joy is in the cooking and eating and not in the cleaning.

It is also great to use up leftover vegetables and if you double up the recipe you have a salad ready to go the next day with a few added extras like cous cous, toasted seeds and fresh tomatoes.

I created this recipe for MUNCHING MONGOOSE using the organic onions, baby gem squash and runner beans from my order, I already had the rest of the ingredients in my pantry and quickly whizzed up a quick pesto. If you have never made pesto, find the recipe HERE. Pesto is so handy to keep in the fridge and can turn any average meal into a feast. You can also play around with using different nuts, seeds, and herbs. The possibilities are endless. Use any meat or fish and just be creative.

I added loads of potato wedges to my chicken traybake and just served it with a fresh salad, there is really no need to add extra carbs. The runner beans roast perfectly but do add them in the last few minutes and tuck them in under the chicken so they don’t burn. Other vegetables like sweet potatoes, butternut, broccoli and sweet peppers will also work really well. Cherry tomatoes add a great pop of colour, but  also add them in the last few minutes of cooking.

We all know children can be super fussy and with this meal, they can selectively leave out or choose the vegetables and meat that they do eat. Maybe it is about empowering them to make their own choices and you might be surprised that they try something new.

Add a tray bake to your meal planning this week, you won’t be sorry.

Photography by Tracey Kelsey

Chicken Traybake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Main Course
Servings: 8
Author: Ankie Niesing
  • 4 fat garlic cloves
  • 4 fresh thyme or rosemary sprigs
  • 4 tbs olive oil
  • 8 chicken thighs or drumsticks
  • handfull runner beans
  • 3 meduim potatoes
  • 4 baby gem squash
  • 2 carrots
  • 1 onions
  • 3 tbs pesto
  • 3 discs feta cheese
  1. Heat oven to 200'C crush the garlic and herbs and mix with a little seasoning and 2 tsp oil to make a paste. Rub the herb and garlic paste on both sides of the chicken.

  2. Place potato wedges and carrots in a baking tray. Drizzle with oil and season. Roast for about 20 minutes, now add the onions, baby gem squash, and chicken pieces. You can also add fresh herbs. Roast for another 40 minutes. Add the green beans but tuck it under the chicken.
  3. Scatter feta cheese over the vegetables and chicken and roast for another 10-20 minutes until all the vegetables and chicken pieces are cooked. Give the vegetables a stir a few times to help with browning.
  4. Drizzle with pesto when it comes out of the oven. Serve with a fresh salad.

Recipe Notes

Traybakes are no fuss meals. Use a variety of vegetables and even 
lamb chops or fish. Hard vegetables will cook longer than soft vegetable

About Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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