Easy one-tray roast chicken and vegetables

Easy one-tray roast chicken and vegetables

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These one-tray meals are a great idea.  Not only do they deliver a tasty, easy dish, they also save on the washing up.  If the new potatoes are small, leave them whole.

Preparation time: 20 minutes

Cooking time: 60 minutes

Serves: 4


500g new potatoes, cut into wedges
300g baby carrots, scrubbed
2 large courgettes, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
6 firm, plum tomatoes, halved
Salt and pepper to season
4 RSPCA Assured skinless, boneless chicken breast fillets
6 tbsp olive oil
2 tbsp green pesto


Preheat the oven to 200°C/fan 160°C/gas 6.  

Spread the potatoes, carrots, courgette, onion, pepper and tomatoes in a shallow roasting tin and season.

Slash the flesh of each chicken breast three to four times using a sharp knife, then lay the chicken on top of the vegetables.

Mix the olive oil and pesto together until well-blended and spoon evenly over the chicken. Cover the tin with foil and cook for 50 minutes.


Remove the foil from the tin and cook for a further 10 minutes or until the vegetables are cooked and tender and the chicken is cooked through (the juices should run clear when pierced with a skewer).  

Serve straight from the tin to save on washing up.

For a vegetarian alternative:  

Replace the chicken breast with a butternut squash, seeds removed and cut into wedges. Nestle the squash wedges in among the vegetables and cook as above.

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