One Tray Spiced Roast Chicken

During my detox I've been trying out a heap of new recipes, but the quick and easy ones have been winning out every time. With the little man to entertain, work and getting my Health Coaching business up and running, the less time in the kitchen the better. And this one tray spiced roast chicken not only delivered on that but was uber tasty to boot. Hoorah!

I used four bone in chicken breasts for this recipe (first time I've used them and they were deeeelish). Two got eaten that night and the other two got chopped up and mixed in with my and Jasper's lunches that week. If you're cooking for four, just add more veg to your tray, or add a side of steamed kale, sweet potato chips, or anything else that takes your fancy. 

Just like my Asian Style Roasted Veg, this is a great dish to use up whatever you have left in the fridge. Double hooray! Although that said, root veg always do a little better as they don't cook quite as quickly.

One Tray Spiced Roast Chicken

Serves 2 (with 2 chicken breasts left over for meals later in the week)



  • 4 bone in, skin on chicken breasts (you could use thighs or legs as well)
  • 2 large carrots, quartered lengthways, then halved (to make batons) - peel left on if organic 
  • 1/2 cauliflower broken into medium sized florets
  • 1 red onion, quartered
  • 100g (large handful) chestnut mushrooms (you can use any kind though)
  • 4 jalapeño chilli peppers (optional, for spice lovers)
  • 6 garlic cloves, left whole
  • 1 lemon quartered
  • 2 tbsp rapeseed oil
  • 1/2 tsp hot smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Preheat the oven to 180 C fan
  • Prepare the chicken by scoring it a few times 
  • Mix the herbs, salt, pepper and 1 tbsp oil in a large dish, add the chicken and rub the spice mix all over the chicken
  • Pop the chicken onto a lined baking tray
  • In the same bowl you had the spice mix, add the chopped veg, jalapeños (if using) and garlic, add the other tbsp of oil and mix well
  • Place the veg around the chicken and lastly add the lemon wedges 
  • Pop the tray in the oven for 25-30 minutes until the chicken is cooked (juices run clear when you cut into it)

This one tray dish really is so easy and you can make it with any combination of veg and spice mix you like, so have a play around, and let me know in the comments box what your favourite version is! 


Abi Manders is a mum, health coach, yoga teacher, business woman and complete and utter foodie. In a previous life Abi ran global corporate events, operated at a million miles an hour and used yoga to find balance in this crazy world we live in. Since having her little boy and studying with the Institute for Integrative Nutrition, her journey has veered towards a healthier way of living. Abi believes we all have the power to heal ourselves, and that one step at a time we can make small changes to our diets and lifestyle that will have big effects on our health and happiness.