Crispy Chilli Chicken Tray Bake Recipe

This Chilli Chicken tray bake is easy to prepare, full of flavour and surprisingly healthy. You can make it mild or fiery, and for extra texture the chicken thighs can be dusted in flour or breadcrumbs and seared before roasting.

When time is short but you still want something satisfying, a tray bake is one of the best go-to dinners. It requires minimal fuss: a little chopping, one oven dish and a single cooking time. This recipe gives the tray bake a little extra character by breading and quick-searing the chicken thighs before they go into the oven, delivering a satisfying crunch alongside tender roasted vegetables.

IS CHILLI CHICKEN TRAY BAKE HEALTHY?

Yes — this tray bake is a balanced meal built around lean protein and lots of vegetables. Using skinless chicken thighs or chicken breasts keeps the fat content down, and the tray is loaded with peppers, tomatoes and baby potatoes to provide fibre and satisfying carbohydrates. If you prefer a lighter version, skip the breadcrumb coating and sear the chicken plain, or use chicken breast instead of thighs.

The recipe is flexible: you can control the heat level by adjusting the chillies, and stretch the meal by increasing the veg or adding an extra potato portion if you’re feeding more people. Everything cooks together in one dish, making it both efficient and flavourful.

CAN I FREEZE CHILLI CHICKEN TRAY BAKE?

This tray bake is best enjoyed fresh from the oven, when the chicken is crisp and the vegetables are at their juiciest. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to five days.

To reheat, place the leftovers in an ovenproof dish, cover loosely with foil to retain moisture, and warm at 180°C (350°F) for about 20 minutes or until heated through. This method helps prevent the chicken and vegetables from drying out. Freezing is possible, but textures may change; if you do freeze leftovers, wrap tightly and use within a month, then thaw thoroughly before reheating.

WHAT EQUIPMENT DO I NEED?

A deep roasting tray (30cm or larger) works best so you can spread the vegetables in a single layer. If you intend to blitz the chilli sauce, a small food processor or blender will speed things up, but finely chopping the ingredients and stirring them together by hand works just as well if you prefer not to use extra gadgets.

You’ll also need a large frying pan if you choose to breadcrumb and sear the chicken, plus basic tools such as a sharp knife and cutting board. For crispier results, finish the bake under a hot grill for a few minutes — watch closely to avoid burning.

HOW TO MAKE CHILLI CHICKEN TRAY BAKE

The method is straightforward: preheat the oven, prepare and arrange the vegetables in the roasting dish, and prepare the chicken. If you want the extra crunch, set up an egg wash and a plate of flour or breadcrumbs, coat the thighs, and quickly sear them in a hot pan until golden. Place the seared chicken on top of the vegetables.

Make the chilli sauce by blending chillies, garlic, tomato purée, balsamic vinegar and smoked paprika, then drizzle it over the chicken and vegetables. Scatter fresh rosemary and a little extra olive oil over the tray, then bake at 200°C for 30–40 minutes, until the potatoes are tender and the chicken starts to char around the edges.

SERVING SUGGESTION

This tray bake is satisfying on its own, but you can bulk it up with a side of rice, a colourful rainbow-style pilaf, or simple pasta. A crisp green salad also pairs well to balance the spice and richness. If you’re following a specific meal plan, adjust portion sizes or split the dish between more people — the recipe scales easily.

Leftovers make a great packed lunch or can be transformed into sandwiches or wraps for an easy meal the following day.

3 MORE TRAY BAKE RECIPES YOU MIGHT LIKE

• Mediterranean Chicken Tray Bake
• Cheeseburger Tray Bake
• All Day Breakfast Tray Bake

Print This Chilli Chicken Tray Bake Recipe

Yield: 4 people

Chilli Chicken Tray Bake

A simple, breaded chilli chicken tray bake packed with vegetables and bold flavour — perfect for an easy weeknight dinner.

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Ingredients

• 1 teaspoon olive oil
• 1 egg, whisked
• 40g flour or breadcrumbs
• 6 tomatoes, halved
• 5 chicken thighs (skin removed)
• 1 red pepper, deseeded and sliced
• 1 green pepper, deseeded and sliced
• 400g baby potatoes, halved
• 3 to 4 sprigs fresh rosemary
• Salt and pepper, to taste

Chilli Sauce

• 1 to 2 small red chillies, deseeded and roughly chopped (adjust to taste)
• 1 clove garlic, chopped
• 2 tablespoons tomato purée
• 2 teaspoons balsamic vinegar
• ½ teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. Add the olive oil to a large frying pan and heat. Set up two bowls: one with the whisked egg and one with the flour or breadcrumbs.
3. Dip each chicken thigh in the egg, then coat with flour or breadcrumbs. Sear the chicken in the hot pan until golden on both sides. Repeat with all thighs.
4. Arrange the halved potatoes, tomatoes and sliced peppers in the roasting dish. Season lightly, then place the seared chicken thighs on top.
5. Blend or finely chop the chilli sauce ingredients and drizzle the mixture evenly over the chicken and vegetables.
6. Scatter rosemary sprigs over the tray and drizzle a little more olive oil. Roast in the preheated oven for 30–40 minutes, until the potatoes are tender and the chicken has charred edges. Serve hot.

Nutrition Information:

Yield:

4

Serving Size:

4 people

Amount Per Serving:
Calories: 874
Total Fat: 43g
Carbohydrates: 62g
Protein: 65g

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