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Charlotte’s Chicken & Vegetable Traybake

Charlotte Radcliffe RNutr


Serves: 4

Prep time: 10 mins

Cook time: 50 mins


8 chicken thighs (skinless)

100g mushrooms (quartered)

200g vine cherry tomatoes (keep on the vine)

1 courgette (sliced)

1/2 orange pepper (sliced)

1/2 yellow pepper (sliced)

1/2 red pepper (sliced)

1 red onion (cut into chunks)

2 cloves garlic (finely chopped)

1 tsp dried Italian mixed herbs

1 tbsp olive oil

140g couscous

1 stock cube (chicken)

1 & 1/2 lemons (juiced)

1 lemon (quartered into wedges)

Handful of parsley (chopped)

Veg Portions / Serving: 2


Kitchen Ninja

Charlotte Radcliffe’s chicken & vegetable traybake is perfect for serving in the middle of the table for everyone to help themselves.


Pre-heat oven to 200°C/ 180°C fan/ Gas 6.
In a baking try, add the chicken thighs, mushrooms, cherry tomatoes, courgette, peppers, red onion, garlic, dried Italian mixed herbs, and olive oil.
With your hands mix everything well, ensuring everything is coated in the seasoning and oil. Position the chicken thighs so they sit on top of the vegetables.
Cover the tray with foil and place into the oven for 20 minutes. After 20 minutes, remove the foil and return the tray back to the oven for a further 25-30 minutes. Halfway through cooking, baste the chicken in the juices from the try to keep it moist. Check the chicken is cooked thoroughly, the juices should run clear.
10 minutes before the chicken has finished cooking make your couscous. Add the stock cube to boiling water using the amount of water and cooking method as per the packet instructions.
Once the couscous is cooked, it should be light and fluffy. Add the lemon juice and parsley and mix through the couscous using a fork.
Remove the chicken from the oven. Place a portion of couscous onto a plate and top with 2 chicken thighs and a serving of the vegetables. Finish with a tablespoon of the cooking juices over the top and a wedge of lemon.


If you’re looking for a vegan-friendly option, you can replace the chicken thighs with a tin of chickpeas and a tin of cannellini beans. Reduce the cooking time slightly until all the vegetables are soft.

Kids in the kitchen:

The kids will love tossing the vegetables in the oil with clean hands. And get them helping with making and fluffing the couscous, too.

Charlotte Radcliffe RNutr

Charlotte Radcliffe is a registered nutritionist (RNutr) and director of The Nutrition Consultant Ltd. 

Having worked in the food industry for over 20 years, Charlotte has a unique combination of skills. She incorporates solid, evidence-based nutrition, communications and commercial expertise together with an in-depth understanding of food and ingredients. She has a strong food safety and technical background, and since qualifying as a nutritionist in 2007, she has performed many nutrition roles in the food industry (including working as Company Nutritionist for one of the world’s most recognised food brands).

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