Spring Chicken Tray Bake with Peas, Lemon & Feta

Juicy lemon-roasted chicken with sweet carrots and broccoli, finished with a shower of peas, feta, and bright citrus for a fresh spring dinner you can cook on one pan.

Ingredients

• 1.2 kg chicken thighs, bone-in skin-on (about 6–8)
• 3 tbsp olive oil
• 1 lemon (zest finely grated, then cut into wedges)
• 3 cloves garlic, finely chopped (or crushed)
• 1 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 medium carrots (about 300 g), cut into thick batons
• 1 small broccoli (about 300–350 g), cut into florets (stems sliced)
• 1 cup frozen peas (about 150 g)
• 120 g feta, crumbled
• Optional pantry staple: 1 tsp honey or sugar (for balancing lemon, optional)

Method

• 1

  Step 1: Heat the oven & prep the tray

  Preheat oven to **220°C / 425°F (200°C fan)**. Line a large rimmed baking tray with baking paper (or lightly oil it). This helps prevent sticking and makes cleanup easy.

• 2

  Step 2: Make the lemon-garlic rub

  In a large bowl, mix **olive oil, lemon zest, garlic, oregano, paprika, salt, pepper**, and **honey (if using)**. It should smell sharply citrusy and garlicky.

• 3

  Step 3: Coat the chicken

  Add chicken thighs and toss well to coat, rubbing seasoning over the skin. Arrange chicken **skin-side up** on the tray, leaving space between pieces so the skin crisps instead of steaming.

• 4

  Step 4: Add the carrots & start roasting

  Toss carrot batons through any remaining seasoned oil in the bowl (or drizzle with a touch more oil if needed). Scatter carrots around the chicken. Roast for **20 minutes**, until the chicken fat is starting to render and the tray juices are sizzling.

• 5

  Step 5: Add broccoli & lemon wedges

  Pull the tray out. Scatter broccoli florets and stems around the chicken. Tuck in **lemon wedges** (cut side up so they caramelise). Roast for another **12–15 minutes**, or until:

• 6

  Step 6: Finish with peas, then feta

  Scatter **frozen peas** over the hot tray and return to the oven for **2 minutes** (just to thaw and heat—don’t overcook or they’ll dull). Remove tray, rest **5 minutes**. Sprinkle over **crumbled feta**.

• 7

  Step 7: Serve

  Squeeze the roasted lemon wedges over everything at the table. Spoon the pan juices over the chicken and veg—those lemony, garlicky drippings are the sauce.

Tips

• **Chicken options:** Bone-in skin-on thighs give the best juicy meat + crisp skin. Boneless thighs work too—reduce the second roasting stage by ~5 minutes and watch closely.
• **Veg timing matters:** Carrots need a head start; broccoli goes in later so it stays green with those delicious charred edges.
• **Extra zing:** Add an extra pinch of lemon zest over the feta right before serving (brightens the whole tray).
• **Make it a fuller meal:** Serve with pantry staples like rice, couscous, or crusty bread to mop up the juices (if you have them).
• **Storage:** Keeps **3 days** in the fridge. Reheat on a tray at **200°C / 390°F** for ~10 minutes to re-crisp the skin (microwave softens it).

Nutrition (per serving, estimate)