This chicken thigh tray bake recipe is fuss-free and perfect for a speedy weeknight family dinner and ready in under 45 minutes. Simply roast chicken thighs, Brussels sprouts, cauliflower and carrots in a flavorful marinade.
There aren’t many dinners that can beat one that is made in one pan. Tons of flavor and minimal dishes? Sign me up. Every week, I try to have at least one “one pot wonder” on my meal plan.
One of my other favorites is my baked chicken leg quarters which are also baked in one pan with carrots and potatoes.
Why this recipe works
The key to making anything on a sheet pan in the oven is to either; choose ingredients that cook in the same amount of time (or cut them down to size so that they do) or ingredients to the sheet pan at different times to account for different cook times.
For this tray bake, I choose vegetables that can be cut into pieces that will cook in the same amount of time.
Ingredients you’ll need
- For this recipe, I use bone-in, skin-on chicken thighs which will stay nice and juicy as they cook.
- For the vegetables, I choose Brussels sprouts, carrots and cauliflower. Which are three winter vegetables that cook in the perfect amount of time.
- For the seasoning, I make a bit of a marinade that gets poured overtop before roasting. This is a combination of olive oil, Dijon mustard, lemon juice, honey and dried thyme.
- The honey helps the ingredients to brown and adds a hint of sweetness to the dish.
This is the kind of recipe that can incredibly versatile and geared towards whatever you have on hand.
- For the chicken, you could also use chicken drumsticks which will cook in about the same amount of time.
- For the vegetables, you can switch things up and use broccoli, sweet potato, yellow potato, winter squash or bell peppers.
- For the seasonings you could also use dried oregano, poultry seasoning or Italian seasoning. If you want something to be a little bit spicy you could add some red chili flakes or cayenne pepper.
- Be sure not to overcrowd the pan as this will impact how much the vegetables and chicken will brown.
- Sometimes the chicken doesn’t brown enough during the roasting process, I always like to finish it off with a little bit of time under the broiler. One the chicken is ready, turn on the broiler and broil for 2-3 minutes, watching carefully to avoid burning.
Frequently asked questions
No, because we want some browning on the chicken and vegetables, you won’t want to cover this before baking. Plus, because this recipe uses bone-in, skin-on chicken thighs, they’ll be much juicier than chicken breasts (which can dry out much more easily).
It really depends on the recipe, but generally, for a weeknight dinner, I like to roast at a higher temperature to help things cook quickly. This recipe roasts at 400F, which allows the chicken and vegetables to cook in the same amount of time.
I like to serve this recipe with a starchy side dish like bell pepper rice or asparagus orzo salad.
Chicken Thigh Tray Bake
- 8 skin-on, bone-in chicken thighs
- 1 head cauliflower, cut into bite-sized florets
- 1 lb brussels sprouts, trimmed and halved
- 2 large carrots, cut into 1 piece sticks on the bias
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tsp honey
- 2 tsp dried thyme
- ½ tsp salt
- Preheat oven to 400F. In a large baking tray or sheet pan, arrange vegetables in one layer and nestle chicken in between.
- In a small bowl, whisk olive oil with Dijon, lemon juice honey, thyme and salt. Drizzle mixture all over vegetables and chicken, use a spatula or your hands to make sure everything has been covered.
- Roast in the oven for 30-35 minutes until vegetables are tender and chicken has started to brown and has reached 165F internal temperature. If the chicken hasn't browned enough, turn on the broiler and broil for 2-3 minutes, watching carefully to avoid burning.
Let me know if you give this one-pan chicken with cauliflower, brussels sprouts and carrots a try in the comments below.
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