Tips for the Best Chicken Traybake
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Pat chicken dry before seasoning for crispier skin.
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Use bone-in, skin-on thighs for flavour and juiciness.
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Cut vegetables uniformly for even roasting.
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Add delicate veggies (like tomatoes) partway through cooking.
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Don’t crowd the tray — give everything space to roast, not steam.
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Use parchment or foil for easier cleanup.
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Let chicken rest a few minutes after baking before serving.
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Garnish with fresh herbs like parsley or oregano.
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Drizzle with extra lemon juice or balsamic glaze before serving.
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Save leftovers — they reheat beautifully for lunch the next day.
Serve It With Suggestions
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Warm crusty bread or garlic naan
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Herbed couscous or rice pilaf
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Simple green salad with vinaigrette
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Roasted zucchini or asparagus
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Tzatziki or herbed yogurt dip
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Pickled red onions or artichokes
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Grilled halloumi
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Lemon wedges for squeezing
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Hummus or baba ganoush
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A glass of dry rosé or sparkling water with mint
FAQ's
Q: Can I use boneless chicken?
A: Yes — reduce cooking time by 10–15 minutes to avoid drying out.
Q: Can I meal prep this dish?
A: Absolutely — store portions in airtight containers and reheat in the oven or microwave.
Q: Can I use frozen vegetables?
A: You can, but they may release more water — roast them separately or add partway through.
Q: What’s the best way to crisp the chicken skin?
A: Make sure it’s dry, use high heat, and avoid covering the tray.
Q: Can I make it spicy?
A: Add chilli flakes, harissa, or a dash of cayenne to the marinade.
Q: Can I make it dairy-free?
A: Yes — this recipe contains no dairy unless you garnish with cheese.
Q: How do I know when the chicken is done?
A: The internal temperature should reach 165°F (74°C) and juices run clear.
Q: Can I use a different protein?
A: Yes — bone-in pork chops or tofu (added later) are great swaps.
Q: How long does it keep in the fridge?
A: Up to 3–4 days in an airtight container.
Q: Can I double the recipe for a crowd?
A: Yes — use two trays or bake in batches to ensure proper roasting.
