The tray-bake and roasting framework

A tray bake is dinner with almost no washing up: protein and vegetables, one tray, one hot oven. Learn how to match cutting sizes and timings and you can roast almost anything together.

The template

• 1. Heat the oven to 220C (200C fan, 425F, gas 7). High heat gives browned, crisp edges.
• 2. Cut vegetables into similar-sized pieces so they cook evenly. Smaller pieces cook faster; slow vegetables like potato should be cut smaller.
• 3. Pat vegetables dry, toss with oil (about 1 tbsp per tray of vegetables), salt, pepper and spices.
• 4. Spread everything in a single layer with space between pieces. A crowded tray steams instead of roasting; use two trays if needed.
• 5. Add the protein on top or between the vegetables, rubbed with a little oil and seasoning.
• 6. Roast, stirring the vegetables every 10 to 15 minutes or halfway through, until the vegetables are tender and browned and the protein is cooked through.

Swap it: timings at about 220C (200C fan)

• Potatoes, carrots, beetroot and onion wedges: 30 to 45 minutes.
• Butternut squash and pumpkin: 20 to 60 minutes depending on size; 1 cm cubes of sweet potato are done in about 35 minutes.
• Broccoli, cauliflower and Brussels sprouts: 15 to 25 minutes.
• Peppers, courgette, green beans and asparagus: 10 to 20 minutes. Cherry tomatoes: 15 to 20 minutes.
• Bone-in, skin-on chicken thighs (about 125 g each): about 35 minutes. Check the thickest part: no pink, juices clear, or 75C at the centre.
• Quick proteins such as fish fillets, prawns or halloumi: add them for the last part of cooking only, and check fish is opaque and flakes easily.
• Spice ideas: cumin and paprika; baharat or bzar with lemon; za'atar and olive oil; a Cajun or fajita mix (check it for salt first).

Worked example: chicken thigh, sweet potato and pepper tray bake (serves 4)

• Ingredients: 8 small bone-in, skin-on chicken thighs, 400 g sweet potato (1 cm cubes, no need to peel), 3 peppers (2 cm pieces), 2 small red onions (each cut into 6 to 8 wedges), 2 tbsp olive oil, 3 tsp spice mix (for example 1 tsp cumin, 1 tsp smoked paprika, 1 tsp dried thyme), salt and pepper.
• Heat the oven to 220C (200C fan, 425F, gas 7).
• Spread the vegetables in a large roasting tin in a single layer. Toss with 1 tbsp oil, 2 tsp of the spice mix, salt and pepper.
• Lay the chicken on top and rub it with the remaining oil and spice. Roast for 20 minutes.
• Lift off the chicken, stir the vegetables, return the chicken and roast for another 15 minutes. Check the chicken is cooked through before serving. For 2 people, halve everything and use a smaller tray.

Fixes and tips

• Vegetables pale and soggy: the tray was crowded or the vegetables were wet. Spread them out, dry them and use a hotter oven.
• Some vegetables burnt while others are raw: pieces were different sizes, or quick and slow vegetables went in together. Give potatoes a head start of 15 to 20 minutes, then add quicker vegetables.
• Chicken browned but not cooked inside: lower the oven by 20C, cover loosely with foil and keep roasting until there is no pink and the juices run clear.
• Too salty: spice mixes often contain salt, so check the label before adding more.
• Dry vegetables: toss with a little more oil halfway through.
• Finish: squeeze over lemon, scatter herbs, or serve with yoghurt mixed with garlic.