Chicken Tray Bake with Veggies and Peas

Jun 9, 2019 | Dinner, Kid Approved

This is one of my favorite simple meals to prepare. It’s loaded with veggies, looks beautiful, and is positively simple to prepare. All you need is a sheet pan, and twenty minutes to get the veggies and chicken oven ready. Dinner prep is done.

So far, I can’t get Talya to eat the fennel. But she loves the chicken, peas, carrots, and most of all…the lemons!


Chicken Tray Bake

Serves 4

4 chicken thighs

1 lemon

1 large fennel bulb

1 bunch of carrots

2-3 spring onions or 1 small yellow onion

1 bunch fresh thyme

1/3 cup olive oil

scant 1/2 teaspoon salt

1/2 teaspoon black pepper

1 (10 ounce) package frozen peas

Preheat the oven to 400F. Line a large baking sheet with parchment paper. Wash the chicken thighs and pat dry with a paper towel. Wash the lemon and fennel. Cut them into quarters and scatter around the baking tray. Cut most of the stems off the carrots and wash thoroughly to remove any dirt. Do not peel. Unless the carrots are extremely large, leave them whole. Add them to the tray. Drizzle the olive oil on top. Add the salt and pepper, followed by several sprigs of fresh thyme.

Place the tray in the oven and bake for 30 minutes. Remove the tray from the oven. Stir the veggies so that they are evenly coated in the chicken juices. Add the frozen peas. Return to the oven and cook for an additional 10-15 minutes.



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