Balsamic Chicken Traybake

Tray-bakes are a favourite in our house, and they are super popular with the community of my Meal Plan Membership, too. It doesn’t get much easier than popping veggies and protein on a tray with some kind of delicious sauce or marinade, then letting the oven do its thing while your hands stay free to do something else.

This tray-bake combines all the classic Mediterranean ingredients to create big flavour and has proven to be a winner dinner in many households.

Balsamic Chicken Traybake

Print Recipe
This delicious mix of flavours is sure to be a crowd pleaser. Some bread to mop up the yummy juices makes this even better.
Cuisine Italian, Mediterranean
Keyword 22_Jun_Wk_4, 23_May_Wk_4, chicken, kid friendly, one pan wonder, traybake
Prep Time 10 minutes
Cook Time 40 minutes
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


Katherine x

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