Chicken Tray Bake

There’s something so comforting about a tray bake that you can throw together in minutes, pop into the oven, and trust that it’s going to deliver every single time. This chicken tray bake has truly been a staple in our home for years. It’s one of those recipes that started as a fridge-clean-out and somehow turned into a weekly ritual - quick to prep, incredibly flavourful, minimal dishes, and packed with wholesome ingredients.

What I love most is how versatile it is. You can change up the vegetables, the seasoning, the cheese, even the protein… and it still tastes amazing. But this version is probably my favourite combination – lemon, smoky paprika, juicy tomatoes, salty cheese, and tender chicken that soaks up all those gorgeous pan juices. It’s a ‘winner winner chicken dinner’ through and through, and one of my favourite recipes to share from Toddler to Table.

The only ‘rules’ would be to try and chop the vegetables similar sizes so they cook at the same time, and DON’T forget the lemon as it really is the key to flavouring the pan juices.

Age Appropriate:

Parts of this meal are suitable from 6 months, serve baby the chicken, pan juices, and vegetables (eg broccoli, cauliflower, sweet potato, potato, pumpkin etc).

Notes for Serving BLW or Puree:

BLW: Slice chicken into large hand-sized strips, offer soft vegetables and drizzle a little pan juice for flavour.
Purée: Blend some chicken and vegetables with a spoonful of the pan juices until smooth.

Serving Suggestions:

Serve with roasted root vegetables, fluffy rice, couscous, or crusty bread to soak up all those beautiful juices. Add a fresh green side like rocket, cucumber, or steamed greens if you’d like to lighten it up.

Storage:

Fridge: Up to 3 days.
Freezer: Up to 3 months. Defrost overnight and reheat until steaming.