Chicken tray bake with rhubarb, capsicum and chilli

Tray bakes are the perfect solution for a dinner with minimal effort.

  • 1 hr 10 mins cooking
  • Serves 4
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Tray bakes are the perfect solution for a dinner with minimal effort. Chicken, rhubarb, capsicum and chilli create a simple midweek meal.
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  • ¼ cup (60ml) maple syrup
  • 1 tablespoon tomato paste
  • 1 clove garlic, crushed
  • 1 teaspoon smoked paprika
  • 4 chicken marylands (1.4kg)
  • 500 grams cherry truss tomatoes
  • 2 large red capsicums (700g), sliced thickly
  • 1 medium red onion (170g), cut into wedges
  • 400 grams rhubarb, trimmed, cut into 5cm lengths
  • 4 fresh large red chillies, halved lengthways, seeds removed
  • 8 sprigs fresh oregano
  • 1 cup (185g) red rice
  • 2 cups (500ml) water


  • 1
    Combine syrup, paste, garlic and paprika in a large bowl; season. Add chicken; toss to coat. Stand for 30 minutes.
  • 2
    Meanwhile, preheat oven to 180°C/350°F. Line a large shallow-sided oven tray with baking paper.
  • 3
    Remove chicken pieces from marinade; reserve marinade. Place chicken on tray. Place tomatoes, capsicum, onion, rhubarb, chillies and oregano around chicken; season. Roast for 30 minutes. Brush chicken with reserved marinade. Bake for a further 20 minutes or until chicken is cooked through and vegetables are tender.
  • 4
    Meanwhile, wash rice in sieve under cold water until water runs clear; drain. Place rice in a medium saucepan with the water; bring to the boil. Reduce heat; simmer, covered, for 35 minutes. Remove from heat; stand, covered, for 10 minutes. Fluff grains with a fork.
  • 5
    Serve chicken with roast vegetables and rice.


Marylands are the joined thigh and leg section. You can use 4 thighs on the bone and 4 drumsticks, if you prefer.

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