Spicy Chicken Tray-bake

This Spicy Chicken Tray-Bake is the perfect family meal, super easy and delicious. You can thank me later!

Serves: 4
1kg chicken thigh (skin on)
3 garlic cloves, crushed
2 red onions, cut into quarters
1 red capsicum, chopped into large chunks
1 yellow capsicum, chopped into large chunks
1 green capsicum, chopped into large chunks
1 broccoli, cut into florets
1 lime

Marinade for chicken:
2 tbsp olive oil
3 tbsp tomato paste
1 garlic clove, crushed
1/2 lime, juiced
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1 tsp dried coriander

Extra lime juice for topping.
Salt and pepper for sprinkling. 


  1. In a large mixing bowl add chicken thigh and all ingredients under "marinade for chicken". Mix thoroughly and then place in the fridge to marinate for 1 hour (more if you can!).. 
  2. Preheat oven to 180 degrees Celsius.
  3. Heat a small splash of olive oil in a non-stick pan over a medium to high heat. Once hot, place chicken in skin side down and cook for roughly 4-5 minutes, or until skin begins to crisp. Remember, the chicken will cook in the oven, we just want a crispy skin! 
  4. In a large baking dish, add onion, garlic, capsicum, broccoli and and dress with a small splash of olive oil, salt and pepper. Mix well, to ensure garlic infuses into all the veggies .
  5. Add chicken into the baking tray and for 30 minutes or until chicken is cooked through.
  6. Eat with rice or just by itself! 


  • This is seriously yummy! I’m all for simple, easy, nutritious meals especially for busy week nights and this definitely ticked all the boxes. It was a win with the hubby too who is on a bit of a vege strike at the moment haha
    Can’t wait to try more of your recipes <3
    Keep your creations coming :D Xx

    Emma Pratt
  • This was amazing! Thank you Leah. I made this last Friday and it seriously impressed my partner, her 92 year old mother, Sister and daughter. When I made up the marinade and added it to the chicken I was a little anxious that the flavours might be too subtle for us chilli lovers but the groans of delight during dinner of “yummy” and “perfect” soon eased my fears. I actually served it with my signature roast potatoes and it was awesome. Thanks again, Mike

  • Hi Leah can I substitute the green & yellow capsicum for either carrots or Brussel sprouts ?! Just not a fan of capsicum


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