Lemon Paprika Chicken Tray Bake

Keep things simple and let the oven do all the work with this traybake! We love the balance between the smokey paprika, fresh lemon and sweet roasted capsicum, carrot and onion. It's then topped with a creamy tahini sauce served alongside a fresh crunchy salad. 

Meal Prep


  • Preheat the oven to 180 degrees celsius, fan bake.
  • Prepare the tray bake and cook for 50-60 minutes.
  • Prepare the mustard vinaigrette and salad.
  • Make the yogurt tahini sauce.
  • Garnish the tray bake and serve alongside the salad.


  • Depending on the size of the chicken thighs or how big you chopped the vegetables you may need to remove the chicken after 40 minutes and let the vegetables cook for a little longer then add the chicken thighs back in for a few minutes at the end.


  • If you’re short on time this tray-bake is still delicious without the yoghurt, tahini sauce and the side salad just throw some more vegetables into the tray bake - zucchini would work well.

Meal prep guide - if you followed the meal prep guide you would have already made the yoghurt tahini sauce and the mustard vinaigrette.

This recipe serves four, if you’re cooking for two simply halve the recipe. We recommend you use 1 full red onion and 1 capsicum.


Chicken Tray Bake

  • 6 medium carrots (cut into sticks)
  • 2 red capsicums (sliced into wedges)
  • 1 red onion (sliced into wedges)
  • 1 Tbsp honey
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 3 garlic cloves (crushed)
  • 1 lemon (juice)
  • 1 lemon (sliced into thin rounds)
  • 600g chicken thighs
  • Salt and pepper  
  • Olive oil

Yoghurt Tahini Sauce 

  • 1/4 cup greek yoghurt
  • 2 Tbsp tahini
  • 1 lemon (juice)
  • 1 garlic clove (crushed)


  • 1 bag of mixed leaf lettuce (120g) 
  • 1 avocado (sliced)
  • ½ cucumber (finely sliced rounds)
  • 1 fennel bulb (finely sliced)

Mustard Vinaigrette 

  • 3 Tbsp apple cider vinegar
  • 2 Tbsp olive oil 
  • 1 tsp honey
  • 2 tsp wholegrain mustard
  • Salt and pepper

Garnish (optional)

  • 3 Tbsp pistachios (roasted and roughly chopped)
  • 2 Tbsp fresh parsley (roughly chopped)
  1. Preheat the oven to 180 degrees celsius, fan bake.
  2. Add the carrots, onion and capsicum into a large baking dish and drizzle over a generous amount of olive oil and season with salt and pepper.
  3. In a medium bowl add 2 Tbsp of olive oil, the honey, paprika, cumin, oregano, garlic, salt and pepper; mix well. Add the chicken thighs, toss to coat in the marinade. 

  4. Place the chicken thighs over the vegetables, pour over the excess marinade and top with the lemon slices.

  5. Pop into the oven to cook for 50-60 minutes or until the chicken and vegetables are golden brown and cooked through. While the chicken is cooking you can prepare the salad and yoghurt tahini sauce. 

  6. To make the yoghurt, tahini sauce add the add yogurt, tahini, lemon juice and garlic to a small bowl; mix well until smooth and creamy.

  7. To make the salad dressing, simply add all of the ingredients into a glass jar and shake well to combine.

  8. Add all of the salad ingredients to a large platter or salad bowl. Once ready to serve, pour over the dressing and give it a gentle toss.
  9. Once the tray bake has cooked, scatter over the pistachios and parsley (if using) and dollop over the yogurt tahini sauce. 


  • Swap or add vegetables for whatever you have on hand. We love the addition of cauliflower, zucchini or swapping carrots for sweet potatoes!


  • For a vegetarian option, omit the chicken and replace with 1 can of butter beans or cannellini beans (drained and rinsed), use the same amount of marinade and cook until the vegetables are tender and golden.


  • Swap pistachios for roasted almonds, pine nuts or walnuts.

  • You could also pair this tray bake up with some rice or grain of choice. Once the tray bake is cooked, toss through the cooked grain before garnishing.