Chicken and Potato Traybake with Cauliflower
Looking for an easy, low maintenance dinner? My Chicken Potato Traybake has you covered! With delicious roasted cauliflower, tomato and courgette this is a complete meal all cooked in one pan with minimal ‘hands-on’ time.
Sheet Pan Chicken and Potatoes
Tray bakes or sheet-pan dinners are weeknight lifesavers! Easy to throw together and requiring very little active cooking time, the oven does all the hard work so you don’t have to. My chicken traybake also makes a great alternative to a Sunday Roast if you’re strapped for time.
This easy chicken sheet pan dinner has everything you need for a nutritious meal – protein, starch and 3 different veggies. Feel free to swap out the veg for what you have or whatever your family prefers.
Ingredients
- Chicken – I am using a mix of skin-on, bone in thighs plus chicken drumsticks. I estimate 2-3 pieces per serving depending on size.
- Cauliflower – broken down into bite-size florets.
- Courgette/Zucchini – or any summer squash.
- Tomatoes – blistered cherry tomatoes release sweet juice which helps add flavour and sauce to the bake.
- Red onion – can be switched for a couple of shallots.
- Potato – I am using baby potatoes in this recipe but you can use any kind of white potato.
For the Marinade
- Olive Oil
- Garlic
- Red Wine Vinegar – can be swapped for white wine vinegar or lemon juice.
- Oregano, paprika and Dijon mustard – this seasoning combination adds a nice warming flavour with a subtle spice.
- Salt & Pepper
Serving and Storing
Chicken Potato Traybake makes a great meal on its own, but you could also serve with a side salad or some crusty bread to mop up the pan juices.
This sheet pan chicken recipe uses bone-in chicken thighs and drumsticks, but you can use just one or the other if preferred. Boneless chicken thighs will also work well for this recipe.
Chicken breast can also been used but requires less cook time – add it to the tray at the same time as the tomatoes.
The vegetables in this traybake can easily be swapped – try broccoli, carrots or swap the potato for sweet potato
I use this 40x30cm baking tray for chicken tray bake. Use a tray or baking dish at least 2cm deep.
More Traybake Recipes:
- Lemon Chicken Traybake
- Greek Chicken Traybake
- Chicken Chorizo Traybake
- Sea Bass and Chorizo Traybake
I hope you like this recipe as much as I do!
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Chicken and Potato Traybake with Cauliflower
Equipment
- large baking tray I use a 40 x 30 x 2.5cm tray
Ingredients
- 1 kg (2.2 lb) Chicken (about 2lbs or 8 pieces)
- 1 head (1 lb) Cauliflower (about 500g/1lbs)
- 500 grams (1.1 lb) Baby Potatoes (about 1lbs)
- 2 Courgettes/Zucchini
- 200 grams (2 cups) Cherry Tomato (2 cups)
- 1 Red onion
- 250 ml (1 cups) Chicken Stock (1 cup)
Marinade
- 4 tbsp Olive Oil
- 2 cloves Garlic
- 2 tbsp Red Wine Vinegar
- 1 tbsp Oregano
- ½ tsp Paprika
- 1 tbsp Dijon Mustard
- ¼ tsp Salt and pepper
Instructions
- Preheat the oven to 200c/400f/gas 6.
- Make the marinade by adding all the ingredients to a large bowl and stirring to combine. Add the chicken pieces and toss to coat.
- Marinade for ideally 1 hour (min 15 minutes max 24 hours).
- Wash the baby potatoes and slice in half. Add to a large baking tray or roasting tin at least 2cm deep and season with a sprinkle of salt and pepper. Drizzle over 1 tsp of olive oil and toss to coat. Cook for 10 minutes while you prepare the rest of the veg.
- Break the cauliflower into florets then slice the courgette in 2cm pieces and slice onion into wedges. Add all to the baking tray with the potatoes.
- Nestle the chicken in with the vegetables and pour over the excess marinade. Toss the vegetables to coat in marinade then pour in the stock.
- Cook in preheated oven for 20 minutes. Remove, give everything a toss then add the tomatoes and cook 20-25 more.
- The chicken should be cooked through with golden, crispy skin.
