Chicken Tray Bake
Egg free, Gluten Free, Nut free, Protein rich, Soy free
About the recipe
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.
Ingredients
500 grams chicken breast
2 chorizo sausages or 4 rashers nitrate-free bacon
1 red onion roughly sliced
4 garlic cloves peeled
1 lemon quartered
1 handful cherry tomatoes or sundried tomatoes
1 handful crumbled Danish feta or roughly chopped haloumi (omit for dairy free)
sprinkle paprika
sprinkle salt
herbs of choice such as basil, rosemary, thyme, oregano (optional)
Method
Preheat the oven to 180°C.
Place the chicken breast, chopped chorizo, red onion, garlic cloves, lemon quarters, tomatoes and cheese into a large baking tray.
Sprinkle the chicken with paprika and salt.
If using bacon instead of chorizo, lay the rashers over the top of the chicken and vegetables.
If using woody herbs such as rosemary or thyme, scatter them over the tray now. If using basil or oregano, add these after cooking.
Place the tray in the oven and bake for 25–30 minutes or until the chicken is cooked through. Cooking time will vary based on thickness.
Optional: Roast chopped root vegetables (potato, sweet potato, pumpkin, parsnip, cauliflower, broccoli) on a second tray at the same time to serve alongside.
Once cooked, sprinkle over fresh basil or oregano if using.
Use tongs to squeeze the roasted lemon over the dish and serve, ensuring everything is coated in the delicious pan juices.
Ingredient Swaps
Chicken breast → chicken thighs, lamb chops or firm tofu (for older kids/adults).
Chorizo → nitrate-free bacon or omit entirely
Feta/Haloumi → goat’s cheese, parmesan, or omit for dairy free.
Paprika → Adobo seasoning, garlic salt, cumin, thyme, oregano, or any favourite spice blend.
Tomatoes → capsicum, olives, zucchini, marinated artichokes, or extra root vegetables.
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