Roast Chicken and Vegetable Tray Bake
An all-in-one dinner of roast chicken with potatoes, carrots, onion, and peas baked together on one tray for an easy weeknight meal.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 700 g potato, peeled and cut into chunks1.54 lb potato, peeled and cut into chunks
- 400 g carrot, peeled and cut into chunks14.11 oz carrot, peeled and cut into chunks
- 220 g red onion, quartered7.76 oz red onion, quartered
- 2 each garlic, whole head, top sliced off
- 1 kg chicken breast, skin on, patted dry2.2 lb chicken breast, skin on, patted dry
- 30 ml olive oil2.03 tbsp olive oil
- 30 ml dried italian herbs2.03 tbsp dried italian herbs
- 150 g frozen peas5.29 oz frozen peas
- salt (to taste), for over-1s and adults
Steps
Prep the Vegetables
- Preheat your oven to 200C (400F) so it is hot and ready when the tray goes in.
- Peel the potatoes and carrots, then chop them into similar golf-ball-size pieces so they cook evenly.
- Quarter the red onions and slice the top off each head of garlic to expose the cloves.
Assemble and Season
- Spread the potatoes, carrots, onions, and garlic across a large rimmed roasting tray in a single layer.
- Pat the chicken breasts dry with paper towel and nestle them among the vegetables on the tray.
- Drizzle the olive oil over everything and toss gently so the chicken and vegetables are lightly coated.
- Sprinkle the dried Italian herbs evenly over the chicken and vegetables.
Bake
- Bake on the middle shelf for 30 minutes, until the chicken is cooked through and the vegetables are tender.
- Scatter the frozen peas over the tray and bake for 5 more minutes until hot. No need to thaw them first.
- Let the chicken rest for a few minutes, then slice it. For over-1s and adults, add a pinch of salt to taste.
Nutrition
- Calories
- 650
- Protein
- 49g
- Fat
- 26g
- Carbs
- 56g
Tips by age
Shred or finely chop the chicken and mash the soft potato and carrot. Serve the peas whole only if your child mashes them easily, or lightly squash them first.
Choking safety: Whole peas and firm vegetable chunks can be a choking risk. Squash peas and ensure carrot and potato are soft and bite-size.
Cut the chicken into small bite-size strips and quarter the vegetable chunks. Offer peas loose or lightly squashed.
Choking safety: Cut vegetables and chicken small and make sure pieces are soft enough to mash between fingers.
Serve as written, cutting the chicken and roasted vegetables into bite-size pieces your child can chew comfortably.
Choking safety: Keep pieces bite-size and supervise eating, as firmer roasted edges can be harder to chew.
Serve as written with the chicken sliced into child-friendly pieces. This stage can usually manage whole peas and soft vegetable chunks.
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