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.

  • 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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