Why the Traybake Is a Weeknight Essential

A good traybake is one of the most underrated tools in a home cook's repertoire. Everything goes on one tray, into one oven, and comes out as a complete dinner. There's very little active cooking time, the cleanup is minimal, and the results are consistently delicious.

The formula is simple: protein + vegetables + flavouring + heat. Once you understand the structure, you can riff on it endlessly with whatever you have in the fridge.

The Core Formula

Here's what makes a traybake work every time:

  • Protein: Bone-in chicken thighs are ideal — they stay juicy and their fat bastes the vegetables underneath as they cook. Chicken breasts work too but need slightly less time.
  • Starchy base: Potatoes, sweet potato, or butternut squash — something that absorbs all the cooking juices.
  • Vegetables: Courgette, red onion, cherry tomatoes, capsicum, broccoli — choose 2 or 3 that cook at a similar rate.
  • Fat and flavour: Olive oil, garlic, lemon, and herbs are your best friends here.

A Reliable Base Recipe

This version serves 4 and comes together in about 10 minutes of prep time.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 400g baby potatoes, halved
  • 1 red capsicum, sliced
  • 1 red onion, cut into wedges
  • 250g cherry tomatoes
  • 4 garlic cloves, unpeeled
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper
  • ½ lemon

Method

  1. Preheat your oven to 200°C (390°F).
  2. Add the potatoes to the tray, drizzle with 1 tablespoon of olive oil, season, and roast for 10 minutes while you prep everything else.
  3. Mix the chicken with the remaining olive oil, paprika, oregano, salt, and pepper. Coat well.
  4. Add the chicken, capsicum, onion, tomatoes, and garlic to the tray. Squeeze over the lemon half.
  5. Roast for 35–40 minutes, until the chicken skin is golden and crisp and the vegetables are tender with caramelised edges.
  6. Squeeze the roasted garlic out of its skins and stir into the pan juices before serving.

How to Customise It

The beauty of a traybake is its flexibility. Here are a few directions you can take it:

  • Mediterranean: Add olives, artichoke hearts, and a handful of fresh basil at the end.
  • Middle Eastern: Use cumin, coriander, and turmeric as the spice base. Serve with yoghurt and flatbread.
  • Honey mustard: Mix 2 tablespoons of Dijon mustard with 1 tablespoon of honey and coat the chicken before roasting.
  • Vegetarian: Swap the chicken for a can of drained chickpeas and add halloumi in the last 15 minutes.

Tips for the Best Results

  • Don't crowd the tray — use two if needed. Crowding = steaming, not roasting.
  • Pat the chicken skin dry before seasoning for crispier skin.
  • Add any leafy greens (kale, spinach) in the last 5–8 minutes only — they'll wilt and char if they go in too early.
  • Let the chicken rest for 5 minutes after taking it out of the oven before serving.

Store leftovers in the fridge for up to 3 days. The flavours actually deepen overnight, making this an excellent meal-prep option.