Who doesn’t love a meal that only requires a baking sheet? Simple tray baked chicken thighs and veggies is the perfect go-to recipe for weeknights or lazy weekends. With tender, juicy chicken thighs and perfectly roasted vegetables all baked on one tray, it’s a stress-free dish that requires minimal effort and cleanup.

If you like this chicken recipe, you’ll love my Artichoke Chicken recipe.

Why This Tray Baked Recipe Works

It’s such a glorious feeling to make a complete meal that can be put in the oven and is done 35 minutes later. Root vegetables need to cook longer than most veggies. Therefore, they make the perfect side by side for these chicken thighs.

This meal is absolutely delicious as is, however, if you like things herby and bright, make an easy sauce to elevate the chicken thighs and veggies. Greek yogurt with lemon juice and fresh chives (or whatever favorite herb you have on hand) gives this dish a tangy and creamy element that makes the chicken and veggies sing.

If you like this quick and easy recipe, you’ll love my Pork Piccata.

Ingredients

Chicken Thighs

Dark chicken meat, like thighs and legs, have more flavor because they contain a little more fat than the breast. This recipe can be made with chicken breasts. However, you will need to reduce your cooking time.

Skinless or Skin on

I like to use skin on chicken thighs when baking chicken. The skin protects the chicken from drying out. Discard the skin and enjoy your juicy chicken! Or live a little and eat the crispy chicken skin! Just make sure you pat the chicken dry. Removing the moisture helps make the chicken skin crispy.

Bone-In or Boneless

Bone-in meats always take longer to cook. However, root vegetables take longer too. Either can be used in this recipe. If opting for boneless, reduce your cooking time.

If you like recipes using chicken thighs, you’ll love this Chimichurri Chicken Thighs recipe.

Root Vegetables

There are several options for veggies with this dish. Choose one or multiple out of the list below. I’ve made several combinations of these. My favorite is red potatoes, carrots, onion, and garlic.

Potatoes get a bad rap for being a carb. But give them a break! They are just trying to provide you with vitamins, minerals, antioxidants, AND they are a healthy carb.

• Red, Yellow, or White Potatoes
• Sweet Potatoes
• Carrots
• Onions
• Whole Garlic
• Beets
• Parsnips
• Turnips

If you like sweet potatoes, you’ll love this Savory Sweet Potato Mash.

Make sure your veggie pieces are all about the same size, so they are done at the same time. When using onion, quarter it and separate some of the pieces.

For garlic, slice off the pointy top end of the garlic, drizzle olive oil inside the head of garlic, and wrap in aluminum foil so it doesn’t burn.

I am guilty of cutting up too many veggies for the tray. When this happens use a second tray for the extra veggies. Don’t over crowd the tray. Doing so will take your meal longer to cook. As well as steam the veggies and chicken. You want the potatoes to get golden brown with a slightly crispy exterior and smooth and creamy interior.

Spices

This is a simple dish, but you can use whatever spices you like. This is my go-to:

• Garlic Salt
• Thyme
• Paprika
• Lemon

Mix your seasoning together and season both sides of chicken. If using skin on chicken, try to get some seasoning under the skin too. Use the same seasoning on the veggies too.

Cut a few lemons in half and roast them along with the veggies. When the meal is done, take tongs and squeeze the lemon halves (flesh side up to keep the seeds stay with the lemon) over the chicken and veggies.

If looking for an appetizer to go with this meal, Bite-Size Goat Cheese Balls would be an excellent choice.

How to Prepare Tray Baked Chicken and Veggies

This recipe is easy to prepare. Here’s what to do:

1. Drizzle tray with olive oil or spray with cooking spray.
2. Season both sides of chicken and place on tray.
3. Place cut veggies on tray, drizzle with olive oil and seasoning. Using hands toss veggies to ensure they are all lightly covered with oil and seasoning.
4. Put tray on middle rack of 425-degree oven, bake for 35 minutes (if using bone-in thighs) until internal temperature is 175 degrees.
5. If going for crispy skin on the chicken, turn on broiler in last 5 minutes (if not golden brown). Keep an eye on it so it doesn’t burn.
6. Using tongs, squeeze lemon half upright (flesh side up, to keep seeds inside) over the tray. If using garlic, unwrap from foil, using tongs (or hands if not too hot) squeeze cloves out of head over tray.

Plate right from tray or place chicken on platter with veggies and serve at the table. But don’t forget the sauce! Read on to easily level up this dish.

Greek Yogurt Herb Sauce

Tray baked chicken and veggies is delicious on its own, but who doesn’t like a creamy-good-for-you sauce! This Greek yogurt-based sauce adds tanginess and brightness to a completely roasted meal.

I’ve been loving Greek yogurt with roasted potatoes lately. I’m sure you will too.

Ingredients

Just a few ingredients are needed to level up your tray-bake:

• Plain Greek Yogurt
• Fresh Herbs: CHIVES, basil, dill, thyme, parsley, or oregano
• Lemon Juice
• Milk
• Garlic Salt

How to Make

It’s as simple as mixing it all together. I capitalized chives because if you only pick one herb, pick chives. They sing with potatoes like Johnny and June.

Chop the herbs and whisk with Greek yogurt and salt. Once the tray bake is done, squeeze lemon juice into the bowl, mince a roasted garlic clove, and mix it in. Adjust the sauce’s thickness with milk or leave it thick for a dip, then dollop it onto your plate.

I love Greek yogurt! It’s my go to for sour cream, salad dressings, dips, you name it. You’ll love this Greek Yogurt Ranch recipe. Use is as a dip or thin it out with milk for a dressing.

Make Ahead Tips

Who doesn’t like a meal that can be prepped in advance? All veggies can be cut up the night before except potatoes, turnips, or parsnips. Starchy veggies like these will start to oxidize once air hits their flesh.

The good news is, they can be cut and placed in water in advance. However, you can only keep potatoes in water for about 8 hours before they start to take on water. This messes with the texture of the veggies, making them mushy when cooked.

The Lemon Herb sauce can be made the day before. This actually helps the herbs marry in the Greek yogurt which makes for a more flavorful sauce!

What To Do with Leftovers

The possibilities are endless with baked chicken. You know me, my go to is always salad! But I know some of you aren’t as hip on salad as I am. Sooo here are some recipes you can use already cooked chicken in:

Salsa Verde Chicken Soup

Sub chicken for the turkey in this Harvest Wrap with Cream Cheese.

Sweet Potato Nourish Bowl with Avocado Dressing

Add chicken to this Thai Veggie Pizza.

Curry Chicken Salad

Thanks for reading along. I hope you enjoy this recipe as much as we do. If you would like more healthy recipes like this one sent right to your inbox, please sign up for my Recipe Drops. They’re always FREE.

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