Italian Chicken Traybake (Easy One Pan Dinner)
If you’re after a no-fuss, flavour-packed dinner, this Italian chicken traybake is one to keep on repeat. Everything cooks together on one tray so with just a little bit of prep you have a healthy and tasty dinner on the table in 30 minutes. Juicy, lemony chicken and tender vegetables are roasted in an Italian inspired marinade to make a real crowd pleaser.
It’s the kind of meal that feels wholesome and satisfying, but takes minimal effort (and even less washing up). Perfect for busy weeknights when you want something healthy but still really delicious. You can even have everything prepped in advance to just throw in the oven. It makes excellent leftovers too!
Quick Recipe Summary
🩷 Why You’ll Love This Recipe
Ingredients
Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.
- Chicken Breast – I use chicken breast in this recipe to keep it quick but you can easily swap for thighs – just adjust the cooking time. The basic recipe to serve 4 requires 640 grams chicken breast, which is a standard pack size here in the UK. This is about 3 large chicken breasts.
- Courgette / Zucchini – sliced in half then cut into half moons about ½ inch thick
- Bell peppers – Cut into roughly 1 inch chunks. Any colour will do.
- Red Onion – cut in wedges.
- Cherry Tomatoes – excellent when roasted, tomatoes get lovely and saucy. You could use quartered regular tomatoes instead.
For the Marinade
- Lemon – zest and juice
- Red Wine Vinegar – can be swapped for white wine vinegar
- Italian Seasoning Blend – alternativley use you own herb mix, or just dried oregano and/or basil.
- Garlic Powder – or minced fresh garlic
- Olive oil – or whatever oil you prefer for marinades
- Salt and Pepper
How to Make Italian Chicken Traybake
- Preheat your oven to 200°C (fan 180°C) / 400°F.
- In a large bowl, mix together all the marinade ingredients.
- Add the chicken and stir well to coat.
- Add the vegetables and toss everything together.
- Spread onto a large baking tray in a single layer (I use this one and it’s the perfect size, but use two trays if needed).
- Bake for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Finish with fresh parsley before serving.
Carrie’s Tips for Success
– Don’t overcrowd the tray or the veggies will steam instead of roasting. Use two trays if you need.
– Make sure to scoop up the delicious pan juices when serving.
Variations and Swaps
Traybakes are a great way of using up the ingredients you already have, including veggies past their best. I’ve included some ideas for swaps and variations here, but feel free to make it your own.
- Swap chicken breast for chicken thighs
- Add baby potatoes (parboil first or give them a head start in the oven) to make it into a full meal
- Swap some vegetables for green beans, aubergine, or mushrooms
- Add a sprinkle of parmesan or feta cheese before serving
- Spice it up with a sprinkle of chilli flakes
Serving Suggestions
I love to serve this chicken traybake with rice or bulgur wheat, and I find leftovers are excellent tossed with pasta and plenty of cheese or wrapped up in a tortilla with a little mayo. It is so versatile though, why not try preparing one of these options while the chicken cooks:
- Rice or a grain like bulgur or quinoa
- Orzo, Couscous, or another pasta
- Crusty bread
- Boiled or roasted potatoes, or sweet potato
- A green salad
- In a wrap or flatbread with salad and cheese
Got Leftovers?
Keep in the fridge for up to 3 days.
Freeze for up to 3 months. This dish is best served freshly cooked as freezing can affect the texture. However if you reheat carefully then frozen leftovers can still be tasty and convenient. Make sure to defrost thoroughly before reheating.
Reheat in the microwave, oven (about 180c/350f covered with foil for about 15-20 minutes) or air fryer (180c/350f for about 10-15 minutes) until piping hot all the way through.
Italian Chicken Traybake FAQs
More low effort Traybake Dinners:
- Greek Chicken and Potato Traybake
- Baked Mediterranean Vegetable Orzo
- Chicken, Potato and Cauliflower Traybake
- Sausage and Butternut Squash Traybake
- Lemon Chicken Traybake
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
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The Recipe
Italian Chicken Traybake
Equipment
- large baking tray I use a 40 x 30 x 2.5cm tray
Ingredients
- 640 grams Chicken breast cut in large pieces
- 2 courgette / zucchini halved and sliced into 1/2 inch half moons
- 2 bell pepper any colour, cut in chunks
- 200 grams cherry tomatoes
- 1 red onion sliced into wedges
- Fresh parsley to garnish
Chicken marinade
- 1 lemon juice and zest
- 2 tbsp red wine vinegar
- 1 tbsp Italian seasoning
- 2 tsp garlic
- 3 tbsp olive oil
- ¼ tsp salt
Instructions
- Preheat the oven to 200c/400f.
- Add the marinade ingredients to a large bowl and stir well. Add the chicken and stir to coat, then stir in the vegetables.
- Spread on a large baking tray in one layer (use 2 trays if needed).
- Bake for 20-25 minutes or until the chicken is cooked through and vegetables tender.
- Garnish with fresh chopped parsley to serve.
Notes
