Easy Chicken & Roast Vegetable Bake

Sometimes I want to cook a simple dinner but make it feel like its a little more exciting than just meat and potatoes and vegetables. So I started cooking this delicious Chicken & Roast Vegetable Bake. It’s really easy to put together, and you can use any vegetables you have in the fridge to bulk out the dish. It involves two trays, and you cook everything in the oven.

When I originally started making this dish, I just used one tray and put the chicken in with the potatoes and vegetables, however the liquid from the chicken would end up soaking everything else and I wanted crispier potatoes than what I was getting; so I moved the chicken to a separate tray and it works SO perfectly now!

This recipe is easily modified to suit your own wants or needs, and you can season it how you want as well.

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Ingredients (Chicken)

  • 700g Chicken Thighs
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Paprika
  • 1 teaspoon salt & pepper mix
  • 80g Parmesan Cheese

Ingredients (Vegetables)

  • 500g Potatoes (roughly cut into 3cm cubes)
  • 2 Carrots (diced into 2cm)
  • 10 Cherry Tomatoes (whole)
  • 1 Tablespoon Jalapeno’s
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Paprika
  • 1 teaspoon salt & pepper mix
  • 80g Parmesan Cheese (plus a little extra)


  1. Preheat your oven to 200 degrees Celcius
  2. Line two baking trays with baking paper (or use a wire rack on one of the trays for the chicken)
  3. In a large bowl, add your cut up vegetables, plus cherry tomatoes and jalapenos (or whatever vegetables you want to have).
  4. In a separate bowl, mix together the olive oil, paprika and salt and pepper
  5. Add to the vegetable mix and stir to coat evenly
  6. Tip the bowl of mixed vegetables onto a prepared baking tray (the one without the rack), and spread out evenly on the tray
  7. Sprinkle parmesan cheese over the top of the vegetables
  8. Put in the oven and bake for 20 minutes – I’d put it on a lower shelf in the oven so that you can put the chicken on a higher shelf
  9. While the potatoes are cooking, prepare the chicken
  10. In a large bowl add the chicken and olive oil, paprika and salt and pepper
  11. Toss to coat
  12. Place coated chicken onto the second baking tray
  13. Sprinkle chicken with parmesan cheese
  14. Once the 20 minutes is up for the potatoes, add the chicken to the oven, and cook EVERYTHING for a further 20 minutes
  15. Serve and enjoy!

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