Moroccan Chicken Traybake


I am a BIG fan of one-pot wonder recipes, and along a similar vibe, one-pan or bake meals. So recently, when trying to decide on a new recipe to test out with the family for dinner, I decided to embrace a traybake creation! This chicken traybake uses some of my absolute favourite spices – cinnamon, cumin, coriander, ginger, nom! Happily, it was a major hit with my family – a heart, healthy dish full of colour, a great balance of food groups to help you meet a solid dose of your daily macro- and micro-nutrient needs! Time to get cooking!


Recipe (Serves 5)


For the Chicken

  • 2 tbsp extra virgin olive oil
  • Juice of 1/2 lemon
  • 1/4 tsp medium chili powder
  • 1/2 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 2 red onions, peeled & sliced into chunks
  • 5 boneless chicken breasts

For the Veggies

  • 1 tbsp extra virgin olive oil
  • 1 tbsp ground cumin (for coating the carrots & red pepper)
  • Twists of Black Pepper & Pinch of Sea Salt (a.k.a. seasoning!)
  • 4 medium carrots, peeled & chopped into long thin chunks
  • 2 red bell peppers, with core & seeds removed, chopped into long strips 1 inch thick
  • 2-3 large sweet potatoes, washed & chopped into wedges




  1. Pre-heat the oven to 200C (fan oven). Grab 3 baking trays – one for the chicken and red onion, one for the sweet potato wedges and one for the carrots and hummus.
  2. Toss the chicken breasts in a mixing bowl with the olive oil, lemon juice and spices. Marinade for approximately 30 minutes in the fridge (you can do this while your oven heats, or earlier in the day if you want!)
  3. Toss the carrot chunks and sliced peppers in a little olive oil and the cumin, season with black pepper, and spread onto one of the baking trays.
  4. Toss the sweet potato wedges in olive oil, sea salt and black pepper and spread onto a second baking tray.
  5. When the oven is ready, place the chicken breasts onto the third tray, and chuck the red onions on top and in the gaps between the chicken.
  6. Roasted everything in the oven for 45-50 minutes. Check the chicken at this time by slicing one of the breasts open to see if it’s cooked inside (i.e. white, not pink!). You’ll know the sweet potato is done if you can easily stick a fork into the flesh. The peppers should be a little charred when done, and the carrots should have just a little crunch!


Enjoy guys! This is a really super sit-down family or friends meal, one you can prepare in advance easily for a big hungry crowd! I hope you love it as much as me! Tag me if you try it out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x


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