Autumn chicken and veggie sheet bake

Prep 15 Mins

Cooking 40 Mins

Serves 4

Want a satisfying dinner that delivers all the protein and veggies your family needs? Then this hardly-any-work chicken and veggie tray bake is the answer. You do a bit of chopping, your oven does the rest!

What you will need

  • 2 red onions
  • 1 large butternut
  • 2 red peppers
  • 3 large carrots
  • 2 Tbsp olive oil
  • 8 free range chicken thighs or 4 thighs and 4 drumsticks
  • Natural Chicken Seasoning Shaker
  • Natural Everyday Seasoning Shaker
  • Fresh herbs, to garnish


Pre-heat your oven to 200 degrees Celsius and line two sheet pans/baking trays with baking parchment (you could do without the baking parchment but it makes cleaning up so much easier).

Peel the red onions and quarter them – leave the root on, it prevents the onion quarters from falling apart during roasting. Peel and cube the butternut into blocks of 3cm. Remove the seeds from the red peppers and quarter them. Lastly peel the carrots and slice them into batons.

Place all the veggies in a large bowl, pour over a tablespoon of the olive oil and toss to ensure all the veggies are coated with oil. Now sprinkle the veggies with your Natural Everyday Seasoning Shaker and toss again to ensure all the veggies are coated. It does contain salt, so there is no need to add salt. About 6 shakes should be enough for this quantity of veggies. Spread the veggies out on one of the trays and place it in the oven for 10 minutes.

Place the chicken into the same bowl the veggies were in, pour over the remaining olive oil and toss to coat. Then sprinkle the chicken with your Natural Chicken Seasoning Shaker. Place the chicken on the second tray and put it in the oven once the veggies have been in for 10 minutes.

Once the veggies are roasted and the chicken is done, plate it all up on a large platter. For a punch of herby freshness, sprinkle the veggies and chicken with a soft fresh herb like basil, parsley, oreganum or coriander just before serving.

Chef’s notes:

• Chicken pieces generally cook through within 30 minutes at 200 degrees Celsius, but veggies tend to need 40 minutes, hence the veggies get a 10-minute head start.

• Pork bangers are also brilliant with this recipe instead of chicken. Brush them with olive oil and prick the skin with a fork to prevent them from bursting. They only need about 20-25 minutes in the oven, so bear that in mind with your timing and add them quite a while after the veggies. And if you are going the pork route, why not embrace the beauty that is ‘pork with apple’? Simply quarter Granny Smith apples and add them to your veggies to roast to autumnal perfection!

• This quantity is sufficient for four adults. If you are halving it to make dinner for just two, the veggies and chicken will fit on one tray. Just leave some space for the chicken and pop it on once the veggies have had their 10 minutes’ head start.

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