Easy Chicken Traybake with Garlic Roast Veg
There’s something so satisfying about a one-tray dinner—especially when it checks all the boxes: comforting, healthy, flavorful, and incredibly easy to throw together. This chicken traybake with garlic roast veg has quickly become one of those go-to meals in our home, especially on those hectic weekdays when I’m juggling school runs, laundry piles, and the “What’s for dinner?” chorus by 5pm.
It all started on a chilly Tuesday evening when I realized I hadn’t prepped anything and needed to pull together dinner fast. I had chicken fillets in the fridge, some stray carrots and potatoes in the veg drawer, and a small bunch of tenderstem broccoli that needed rescuing. I threw everything onto a tray, tossed it with olive oil, minced garlic, and seasoning—and popped it into the oven. The smell alone had everyone drifting into the kitchen.
My husband declared it “restaurant quality,” and the kids even asked for seconds (of broccoli!). It’s these little wins that make a recipe worth repeating, and this one’s made our weekly rotation ever since. It’s hearty, nourishing, and best of all—it practically cooks itself while I handle the hundred other things on my list. The balance of golden, crispy potatoes, sweet roasted carrots, and juicy, tender chicken—all infused with that cozy garlic flavor—makes this dish feel like a warm hug at dinnertime. Trust me, once you make it, you’ll be hooked too.
Questions I Often Get Asked About This Recipe
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs work wonderfully here—just make sure they’re boneless and adjust the cook time slightly if they’re thicker.
What can I use instead of tenderstem broccoli?
Regular broccoli florets, asparagus, or green beans are great swaps. Just make sure to add them during the last 10–15 minutes of cooking so they don’t overcook.
Can I prep this in advance?
Yes! You can chop all your veggies and marinate the chicken earlier in the day or even the night before. Keep everything refrigerated until you’re ready to bake.
Is this freezer-friendly?
This traybake is best fresh, but you can freeze leftovers. Reheat in the oven for the best texture.
How do I make it spicier?
Try adding a pinch of chili flakes or a drizzle of hot sauce before roasting. It gives the dish a nice little kick without overpowering the garlic flavor.
What You Need to Make Easy Chicken Traybake with Garlic Roast Veg
Ingredients:
500g chicken breast fillets, sliced into strips
3 medium potatoes, peeled and diced
2 large carrots, peeled and diced
150g tenderstem broccoli
3 cloves garlic, minced
3 tbsp olive oil
1 tsp dried Italian herbs
Salt and pepper, to taste
Special Tools:
Large baking tray
Mixing bowl
Baking parchment (optional, for easy cleanup)
How to Make Easy Chicken Traybake with Garlic Roast Veg
Preheat your oven to 200°C (180°C fan) or 400°F.
Prep the vegetables: Dice the potatoes and carrots into small, even pieces so they roast evenly. Trim any woody ends off the tenderstem broccoli.
Toss the ingredients: In a large bowl, mix the diced potatoes and carrots with 2 tablespoons of olive oil, garlic, Italian herbs, salt, and pepper.
Spread on a tray: Arrange the seasoned veg evenly across your baking tray and roast for 20 minutes.
Add the chicken: Meanwhile, toss the chicken strips with the remaining tablespoon of olive oil, a bit more seasoning, and set aside.
Combine and finish baking: After 20 minutes, take the tray out, stir the veg, and nestle the chicken strips and broccoli in between. Return to the oven for another 20–25 minutes, or until the chicken is golden and cooked through, and the veg is tender.
Serve and enjoy: Let it cool for a few minutes before serving straight from the tray. It’s rustic, fuss-free, and so flavorful.
Tips for Making the Best Chicken Traybake
Even chopping helps everything cook at the same time, so try to keep your potato and carrot pieces uniform in size.
Don’t overcrowd the tray—use a second one if needed. Overcrowding causes steaming instead of roasting.
Marinate the chicken for extra flavor if you have time—just a quick mix with olive oil, garlic, lemon, and herbs goes a long way.
Add extras like cherry tomatoes, red onion wedges, or sliced bell peppers for a twist.
Line your tray with baking parchment to make cleanup a breeze.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was the easiest dinner I’ve made in weeks—and my picky eater actually ate broccoli!” – Jessica M.
⭐️⭐️⭐️⭐️⭐️ “So flavorful and comforting. Perfect for meal prep too. I made a double batch and we had leftovers for lunch!” – Carla D.
⭐️⭐️⭐️⭐️ “Tasty and healthy, but next time I’ll add a bit of chili for some heat. Still a great weeknight meal!” – Ben H.
⭐️⭐️⭐️⭐️⭐️ “Total game-changer. I didn’t have tenderstem so I used green beans—worked like a charm!” – Lianne W.
⭐️⭐️⭐️⭐️ “Loved it, but my carrots were a bit too soft by the end. I might add them later next time. Flavor was amazing though.” – Priya T.
Printable Recipe
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Easy Chicken Traybake with Garlic Roasted Veg
This easy chicken traybake with garlic roast veg is the ultimate fuss-free family dinner. Juicy chicken fillets, crispy potatoes, sweet roasted carrots, and tenderstem broccoli all cook together on one tray, infused with garlic and herbs. It’s comforting, nourishing, and perfect for busy weeknights—ready in under an hour with minimal cleanup!
Ingredients
- 500g chicken breast fillets, sliced into strips
- 3 medium potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 150g tenderstem broccoli
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried Italian herbs
- Salt and pepper, to taste
- Special Tools:
- Large baking tray
- Mixing bowl
- Baking parchment (optional, for easy cleanup)
Instructions
- Preheat your oven to 200°C (180°C fan) or 400°F.
- Prep the vegetables: Dice the potatoes and carrots into small, even pieces so they roast evenly. Trim any woody ends off the tenderstem broccoli.
- Toss the ingredients: In a large bowl, mix the diced potatoes and carrots with 2 tablespoons of olive oil, garlic, Italian herbs, salt, and pepper.
- Spread on a tray: Arrange the seasoned veg evenly across your baking tray and roast for 20 minutes.
- Add the chicken: Meanwhile, toss the chicken strips with the remaining tablespoon of olive oil, a bit more seasoning, and set aside.
- Combine and finish baking: After 20 minutes, take the tray out, stir the veg, and nestle the chicken strips and broccoli in between. Return to the oven for another 20–25 minutes, or until the chicken is golden and cooked through, and the veg is tender.
- Serve and enjoy: Let it cool for a few minutes before serving straight from the tray. It’s rustic, fuss-free, and so flavorful.
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