One-Tray Roasted Chicken with Vegetables

This is the kind of dinner you make when energy is low but you still want real food on the table. Everything lands on one tray, goes into the oven, and comes out as a full meal with almost no decision-making in between.

---

Ingredients

• 1 kg / 2.2 lb chicken pieces (thighs, drumsticks, or mixed)
• 3 medium potatoes, cut into large chunks
• 2 carrots, sliced thick
• 1 red onion, cut into wedges
• 1 bell pepper, roughly chopped
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano or thyme
• ½ tsp smoked paprika
• 1 garlic clove, lightly crushed

---

Instructions

1. Let the oven do the planning.
   Preheat the oven to 200°C / 400°F and line a large baking tray if needed.
2. Build everything directly on the tray.
   Add vegetables first, then place the chicken on top. No bowls, no mixing beforehand.
3. Season in place.
   Drizzle everything with olive oil, sprinkle salt, pepper, herbs, paprika, and add the garlic. Toss gently with your hands to coat.
4. Spread once, then stop touching it.
   Arrange everything into a loose, even layer. Overthinking ends here.
5. Roast and walk away.
   Bake for 45–50 minutes, turning the chicken once halfway through, until the skin is golden and vegetables are tender.
6. Rest briefly before serving.
   Let the tray sit for a few minutes so juices settle and flavors calm down.

---

Typical Mistakes to Avoid:

• Cutting vegetables too small: they’ll dry out before the chicken is ready.
• Overcrowding the tray: space equals color and flavor.
• Too much seasoning: simple food needs restraint.

Try this next: Carrot, Orange & Ginger Soup with Croutons, Pasta with Simple Spinach Pesto, Creamy Tagliatelle with Salmon & Spinach