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Garlic and rosemary chicken tray bake

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  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Diabetes friendly
  • Seafood free
  • Shellfish free
  • Wheat free
  • Soy free
  • Sesame free
  • Peanut free
  • Nut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free

Loaded with garlic, rosemary and chicken, this easy tray bake is full of flavour. With just 15 minutes prep time needed, this it’s the perfect midweek dinner.

  • Serves6
  • Cook time50 minutes
  • Prep time15 minutes
Garlic and rosemary chicken tray bake


  • 3 (450g) Red Royale potatoes, cut into wedges lengthways
  • 6 chicken pieces on the bone
  • 1 bunch Dutch carrots, trimmed, peeled 200 g baby carrots
  • 8 brussels sprouts, halved
  • 8 large garlic cloves
  • 1/4 tsp ground paprika
  • 2 tsp rosemary, chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange the potato over the base of the lined pan. Spray with olive oil spray. Bake for 15 mins or until light golden.
  2. Step 2

    Add chicken, carrots, brussels sprouts and garlic to the potato in the pan. Spray the chicken and vegetables with olive oil spray and sprinkle with paprika and rosemary. Bake for 35 mins or until vegetables are golden brown and chicken is cooked through.

Nutrition Information


Energy: 1055kJ/252 Cals (12%)

Protein: 30g (60%)

Fat: 8g (11%)

Sat fat: 2g (8%)

Carb: 11g (4%)

Sugar: 4g (4%)

Fibre: 4g (13%)

Sodium: 120mg (6%)