Balsamic Chicken Traybake

Balsamic Chicken Traybake

It’s hard to beat a traybake for an easy way to get a delicious balanced meal on the table. When I shared this recipe back in July for my One Pan Wonder Week, people loved how easy it was. They were thrilled that in under 10 minutes, dinner was in the oven and they could do something else while it cooked. And it was pretty well-received by their families too. I’ve heard from many who have cooked it over and over again and told me that their kids love it. I hope it becomes a family favourite in your house too.

Balsamic Chicken Traybake

This delicious mix of flavours is sure to be a crowd pleaser. Some bread to mop up the yummy juices makes this even better.
Prep Time10 mins
Cook Time40 mins
Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: chicken, kid friendly, one pan wonder, traybake
Servings: 4 Serves


  • 500-700 g chicken thigh fillets
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp seeded mustard
  • salt and pepper
  • 1 large red onion
  • 1 large red or yellow capsicum
  • 2 small zucchinis
  • 1 punnet cherry tomatoes
  • 1-2 bunches broccolini
  • 80 g feta

To serve:

  • sourdough or flatbread


  • Preheat oven to 200C. Line a large baking tray with foil and baking paper.
  • In a large bowl, mix together oil, vinegar, honey and mustard. Season well with salt and pepper.
  • Add chicken thighs and coat well in mixture. Set aside while you prep vegetables.
  • Chop onion, capsicum and zucchini into pieces about 2cm square. Halve cherry tomatoes.
  • Spread vegetables (except broccolini) evenly on the tray and add the chicken thighs.
  • Place tray in oven and bake for about 30 minutes.
  • Add broccolini on top of chicken and vegetables and bake for a further 8-10 minutes.
  • Crumble feta over the top and serve with bread to mop up the juices.


  • Add other vegetables if you wish – eg eggplant, mushrooms. If adding harder vegetables such as potatoes or pumpkin, chop into smaller pieces and cook them for 20 minutes before adding softer vegetables and chicken.
  • You could use breast fillets (cut into smaller pieces) instead of thighs, but they would not need as long to cook. Cook the vegetables for 10-15 minutes before adding the chicken breast, to avoid it drying out.
  • This marinade would also work with lamb chops or steaks.
  • I often add extra chicken pieces to this so that we have some ready to add to wraps or salads for a few days

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