Name: Hairy Bikers Chicken Tray Bake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 8 bone-in, skin-on chicken thighs; 750g new potatoes, halved; 2 bell peppers, chopped; 1 red onion, cut into wedges; 2 lemons; 4 cloves garlic, crushed; 3 tbsp olive oil; 2 sprigs fresh rosemary; Salt and pepper

This crispy chicken tray bake is made with bone-in chicken thighs, new potatoes, bell peppers, red onion, and roasted lemon. Everything cooks in one tin for a golden, hands-off dinner. Serves 4 in about 1 hour 10 minutes.

I make this most weeks in the summer when I want something filling but easy. It is one of those recipes where the oven does all the hard work for you.

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Chicken Tray Bake Ingredients

8 bone-in, skin-on chicken thighs
750g new potatoes, halved or quartered if large
2 large bell peppers (any colour), deseeded and cut into chunks
1 large red onion, cut into wedges
2 lemons
4 cloves garlic, unpeeled and lightly crushed
3 tbsp olive oil
2 sprigs of fresh rosemary
Salt and freshly ground black pepper

How To Make Chicken Tray Bake

Prepare the vegetables: Preheat your oven to 200°C (180°C fan, gas mark 6). Place the new potatoes, bell peppers, and red onion wedges onto a large roasting tray.
Season the tray: Squeeze the juice of one lemon over the vegetables. Add the crushed garlic cloves and rosemary sprigs. Drizzle with 2 tablespoons of olive oil, toss everything together, and season generously with salt and pepper.
Prepare the chicken: Pat the chicken thighs dry with kitchen paper. Rub the remaining tablespoon of olive oil over the skin and season well with salt and pepper. Arrange the thighs skin-side up on top of the vegetables.
Add the lemon wedges: Cut the second lemon into wedges and tuck them in and around the chicken and vegetables.
Roast: Place the tray in the oven and roast for 45–55 minutes until the chicken skin is golden and crispy and the potatoes are tender and lightly browned.
Rest and serve: Remove from the oven and let the tray rest for 5 minutes before serving. Squeeze the roasted lemon wedges over the top for a burst of fresh flavour.

What Is the Secret to a Perfect Chicken Tray Bake?

Use bone-in, skin-on thighs: The bone keeps the meat juicy during roasting and the skin turns golden and crispy. Boneless cuts dry out too quickly at this temperature.
Do not overcrowd the tray: Use a large roasting tray so everything sits in a single layer. If the tray is too full, the ingredients steam instead of roasting properly.
Pat the skin dry: Dry the chicken skin completely with kitchen paper before you oil and season it. This one step makes the biggest difference to how crispy the skin gets.
Squeeze the roasted lemons: Do not throw away the lemon wedges after roasting. They turn sweet and soft in the oven, and squeezing them over the finished dish adds a lovely fresh burst of flavour.
Try a bolder version: If you want something with more punch, have a look at the Hairy Bikers Mediterranean Chicken Tray Bake which adds olives, sun-dried tomatoes, and oregano to the same easy one-tray method.

What Should You Serve on the Side?

This is a complete meal in one tray, so you do not need much alongside it. A simple green salad with a light vinaigrette or some steamed green beans works well to add freshness.

For a bigger spread, serve it with crusty bread to mop up the pan juices. It also pairs nicely with a Hairy Bikers Caesar Salad if you want something more substantial on the table.

Does This Reheat Well?

Cool any leftovers completely and store them in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C for 15–20 minutes until piping hot and the chicken skin has crisped up again.

Freezing is not recommended. The roasted potatoes and vegetables go soft and watery once thawed, so this is best enjoyed fresh or as next-day leftovers.

Nutrition Facts

Serving Size: 1 portion (approx. 1/4 of the recipe)

Calories: 650 kcal
Total Fat: 35g
Saturated Fat: 8g
Cholesterol: 180mg
Sodium: 400mg
Total Carbohydrate: 40g
Dietary Fiber: 8g
Sugars: 10g
Protein: 45g

Frequently Asked Questions

Can I use chicken breasts instead of thighs? You can, but thighs give better results because the higher fat content keeps the meat juicy. If using breasts, add them to the tray 20 minutes after the vegetables and reduce total cooking time to about 25–30 minutes.

Can I add other vegetables to the tray bake? Yes. Courgettes, cherry tomatoes, parsnips, and sweet potatoes all work well. Add quicker-cooking vegetables like courgettes halfway through so they do not turn mushy.

How do I know when the chicken is cooked? Pierce the thickest part of the thigh with a skewer — the juices should run clear. A meat thermometer should read at least 74°C (165°F).

Can I prepare this ahead of time? You can chop all the vegetables and store them in the fridge the night before. For the crispiest chicken skin, assemble and roast the tray bake just before you plan to eat.

Can I make this with a Mediterranean twist? Yes. The Hairy Bikers Mediterranean Chicken Tray Bake uses olives, sun-dried tomatoes, and oregano for a bolder, Southern European flavour while keeping the same easy one-tray method.

Can I double this recipe for a crowd? You can, but use two separate trays rather than one large one. Overcrowding a single tray stops the chicken skin from crisping and causes the vegetables to steam instead of roast.

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