This lazy chicken traybake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and so there’s only one pan to wash up afterwards!
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Lazy chicken tray bake aka the easiest sheet pan dinner ever
If I’m to be completely honest, sometimes I can be a really, really lazy cook. Sometimes I just want something effortless, something tasty that I can throw together with minimal effort. Hot comfort food with no work.
That’s where this recipe came from. That, and finding myself with a considerable number of fresh beetroot in my vegetable crisper. We get regular, locally grown veg box deliveries, and one of my favourite vegetables included in these deliveries is fresh beetroot.
Roasted beetroot is one of the most delicious flavours, I think, and combined with roasted sweet potato and juicy roast chicken it’s a sweet and earthy medley. Throw in some whole garlic bulbs (yes, the whole thing!) and a generous drizzle of rosemary-infused olive oil and you’ve got a quick and easy busy midweek dinner recipe, with only one pan to wash up afterwards. Win!
Ingredients for this easy sheet pan chicken dinner recipe
- chicken leg quarters or separate chicken legs/ thighs
- sweet potato
- beetroot
- garlic
- rosemary-infused olive oil
How to make this garlic & rosemary chicken leg tray bake – six easy steps
- Preheat your oven to 180 C/ 350 F/ gas mark 4 and place your chicken leg quarters on a large sheet pan.
- Peel and cut your beetroot into 1.5-inch pieces and arrange around the chicken.
- Do the same with the sweet potato.
- Cut the tops off of your garlic bulbs and arrange in the pan.
- Drizzle with rosemary-infused olive oil (or use olive oil and dried or fresh chopped rosemary).
- Season with salt and pepper, as desired, and bake for 60 minutes, basting once or twice.
Lazy One Pan Garlic and Rosemary Chicken Tray Bake – Recipe Video
This lazy chicken traybake takes five minutes to prep and uses just five ingredients! It’s a complete meal in one sheet pan, and there’s only one pan to wash up afterwards! Win-win!
The not-so-secret trick for this recipe is that I use Pomora rosemary-infused olive oil to flavour the chicken and vegetables.
Pomora rosemary-infused olive oil
Pomora are a small UK business who works closely with two olive oil producers in Italy – Carmello in Sicily and Antonio in Campania. As their growing regions are vastly different, so is the flavour of their oils.
They way that they work is that you ‘adopt’ an olive tree from one of their two farms, and in return, you’ll receive olive oil and updates about how your tree is doing.
Each quarter I receive a shipment of 3 x 250ml tins of olive oil from Antonio’s family farm. The first shipment of the year is a gorgeous olio nuovo, perfect for making a Caribbean Papaya Salad, while the second shipment is a trio of flavoured extra virgin olive oils in rosemary, lemon and chilli. Their chilli oil is my favourite – I love it drizzled on pasta with a rich tomato sauce (and plenty of cheese!). Then, in the late summer, a shipment of extra virgin olive oil arrives, followed by another trio of flavoured oils in basil, garlic and white truffle.
They’re an incredibly delicious brand of olive oil, and I’ve been working with them for years. Prices for their quarterly subscription start from £29 per quarter, and I’m delighted to say their oil is now available in the USA for as little as $49 per quarter!
Can I use chicken thighs instead?
Absolutely! Truth be told, I usually make this recipe with a mix of chicken legs and chicken thighs. Just cut the veg into one-inch segments and reduce the cooking time to 45 minutes.
I prefer my chicken skin browned and crispy, how do I do this?
To get a nice, crispy brown skin simply heat some olive oil in a saute pan until hot and brown the chicken leg quarters all over before placing in the sheet pan.
I don’t have rosemary-infused olive oil – what can I use?
Use a good quality olive oil and either two teaspoonfuls of dried rosemary, or one tablespoonful of fresh, chopped rosemary.
How many Weight Watcher’s Points are in this recipe?
There are 21 Weight Watchers Smart Points in this recipe.
Lazy One Pan Garlic and Rosemary Chicken Tray Bake Recipe
Ingredients
- 4 chicken leg quarters
- 400 grams beetroot
- 700 grams sweet potato
- 4 bulbs garlic
- 4 tbsp rosemary-infused olive oil see notes
- sea salt to taste
- freshly ground black pepper to taste
- fresh parsley to serve (optional)
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Instructions
- Preheat your oven to 180 C/ 350 F/ gas mark 4 and place your chicken leg quarters on a large sheet pan.
- Peel and cut your beetroot into 1.5-inch pieces and arrange around the chicken.
- Do the same with the sweet potato.
- Cut the tops off of your garlic bulbs and arrange in the pan.
- Drizzle with rosemary-infused olive oil (or use olive oil and dried or fresh chopped rosemary).
- Season with salt and pepper, as desired, and bake for 60 minutes, basting once or twice.
Video
Notes
Nutrition
Environmental Information
A complete roast dinner with only 10 minutes of preparation, ready in under an hour and using just one tray (so hardly any washing up). Chicken wrapped in parma ham with potatoes, parsnips, carrots, peas and even the gravy! Cajun chicken and vegetables, an all-in-one dish combining chicken and vegetables with Cajun spices and a fresh hit of lemon. A quick midweek dinner in one. The garlicky, tangy juices that this lemon, garlic and herb baked chicken produces are so delicious make sure you have something to mop them all up, they are too good to waste. You will ♡ this comforting, easy, filling and over the top delicious Sheet Pan Baked Chicken Thighs and Sweet Potato recipe. It is extremely easy to make with pantry staples and cooks in just 30 mins.Other Easy Chicken Traybake Recipes
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Sheet Pan Baked Chicken Thighs and Sweet Potato {Gluten Free}
Adventurer. Expat Canadian. Foodie. Loves bikes. Calls Shetland home.
Jigel78 says
Great chicken dish. Everyone around the table liked it.
Diana says
Sounds nice! 🙂
Georgie Wright says
It sounds quick and tasty, the kind of dish everyone enjoys!
Catherine Gregory says
Perfect! As a Mummy to a 18 month old I need simple meals so an all in one tray bake is just right
Kim Neville says
Looks nice and easy to make and a great family meal 🙂
Melissa Lee says
This sounds really lovely, and you can’t beat a good quality olive oil
Sarah Parker says
Great and practical midweek meal for the family
Denise S says
love traybakes they are always family favourites so will be trying this soon
Helen Jones says
Great dish to serve the family
Iris says
It looks delicious my kind of recipe as I love different tray bakes
Katie Skeoch says
I will probably try this out for sunday lunch
Sarah Ann says
Love the sound of this recipe, it would be perfect for Sunday lunch
Carole Nott says
Looks delicious – chicken is always one of my favourite choices
Heather Haigh says
Looks delicious, satisfying, and not too tricky, will give this a whirl
Sarah says
This looks so good! I love a quick and simple recipe every now and then, especially since I am always on the go. I have my final question for the semester: How do you deal with disaster relief/emergency when it comes to food supply? Thank you in advance for your help and answering my questions with such wonderful detail. I appreciate it!
Elizabeth says
I’m happy to help 🙂 Fortunately, we haven’t really had to deal with such a thing, but if we did, we have plenty to eat on our island – sheep, eggs, locally grown vegetables, etc. Most people buy in bulk too, given our remote location, so there’s plenty of food in the cupboards if we do get cut off for an extended period.
Rich Tyler says
Yummy!
Helen Adams says
Sounds delicious!
Ruth Harwood says
This looks great, I’ll def be trying this over the bank holiday weekend with the family all together!
Katie B says
This looks delicious, we do a chicken, new potato and kale one usually, might have to give this one a go!
Margaret GALLAGHER says
A WINNING combination of flavours – so easy to make too – one I’ll certainly be trying soon
So cold here today !
Galina V says
That’s my favourite kind of cooking, a traybake where anything goes, and you don’t have to spend ages in the kitchen.
Helen Tovell says
Sounds delicious and great as a one pot wonder too
Hannah Wilding says
Sounds delicious and easy to make
Keshia Esgate says
Looks delicious! I would probably leave out the garlic though, not a huuge garlic fan!
Jane Willis says
Looks delicious – I think I might use ordinary potato instead of sweet potato though, I always find sweet potato too sweet unless it’s absolutely drowned in spices.
Solange says
This recipe sounds delicious.
Joanne Matthews says
One of my favourite recipes, except I always chicken thighs, thank you for sharing!
Zoe C says
It sounds divine, would like to attempt it and cook for all the family, sure it would go down well
Suzanne says
This is a great recipe my whole family would enjoy so it rates a 10 out of 10.
Frances Heaton says
Delicious, a real treat! My family would love this blend of flavours. Looks easy to make too.
Amy Bondoc says
i will defo be giving this a go looks delicious!
Peter Watson says
I love olive oil and garlic.
Laura Banks says
it sounds really yummy and something my son would actually eat as well
Jackie Howell says
this dish sounds delicious, all my family will love
Debbie Skerten says
This is my kind of recipe. Not only because it’s all in one tray, but I just love the ingredients. The flavours mixed together are calling to me. I shall definitely be making this. Many thanks.
Andrew Petrie says
Olive oil and garlic. It doesn’t matter about the others , it’s a winner !