This chicken thigh tray bake is dead simple and wildly delicious with halloumi, zucchini and a drizzle of lemon mustard sauce that you'll want to drink. It's made in a single tray to keep you dinner plans simple and hassle-free.
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Why you'll love this recipe
Meal prep friendly. This tray bake works great as-is for a lower-carb meal, or bulk it out with roast potatoes, fluffy rice, or pasta to soak up that zingy lemon mustard sauce. Try other Chicken Meal Preps like Marry Me Chicken Meatballs or Chicken Red Pepper Stir Fry.
Mustard. Both Dijon and wholegrain bring that bold flavor—zippy, tangy, and not for the faint of heart. Mustard obsessed? You’ve got to try Lemon Mustard Chicken Bites or the slow-cooked vibes of Mustard Roast Beef Brisket.
One tray. Minimal dishes, maximum flavor. Toss everything on a tray, bake it, and you’re done, just like Sheet Pan Fajitas.
Chicken thighs. Juicy, forgiving, and delicious. For more thigh action, peep the Chicken Thigh Burrito Bowls or the creamy comfort of Chicken Bacon Mushroom Risotto.
Ingredients
Dijon and wholegrain mustard. I love the combination of both mustards. They provide a greater depth of flavour than American mustard, and make you want to drink the lemon mustard dressing.
Lemon. Bright, citrusy and crucial for cutting through the richness of the chicken and haloumi. I definitely recommend fresh lemon as there are minimal ingredients in the sauce and you'll want the punch it gives.
Garlic. Measure with your heart.
Oregano. Dried oregano gives a slight herby flavour to the sauce. You can use fresh, but use less if you do and mince really fine.
Chicken thighs. Boneless thighs are recommended as they cook quicker. You can also cook Chicken Thighs on the BBQ if you're looking for a protein-only option.
Zucchinis and Halloumi.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make chicken thigh tray bake
Step 1: Preheat your oven to 200°C (400°F). Line a large baking tray with parchment or foil if you're into easy clean-up (you are).
Step 2: In a bowl, mix the sauce ingredients together. Add your chicken thighs and toss to coat. Let it sit while you prep the veg.
Step 3: Slice zucchinis and halloumi into evenly thick pieces (approx. 5mm).
Step 4: Spread everything on the tray. Pour any leftover marinade over the top.
Step 5: Bake for 25-30 minutes until chicken is golden and reaches 69°C (150°F) and cooked through.
Top Tip
Don’t overcrowd the tray. Give the ingredients space so everything roasts instead of steams.
Less salt? Some brands of halloumi can be quite salty, if you find this, try soaking the halloumi in water for 10 minutes before slicing.
Crispy skin? If you like a bit of crisp to the chicken, briefly pan fry the skin side for 3-4 minutes before adding to the oven.
Substitutions and variations
Protein. There are many protein options, you can use the Pork Chops like I do in the BBQ recipe (these won't take as long to cook as the chicken thigh). You can also substitute for chicken breast if you choose.
Toss in other veg. Capsicum, red onion, or cherry tomatoes work great if you want to summer it up even more. If you're adding MORE, I definitely recommend using two trays so you can spread the ingredients out.
Meal prep and leftovers
Chicken thigh tray bake is a meal prep dream as it's done all in one pan and in the time it takes for you to watch your favourite TV show. Pair it with your favourite carb, or bulk it out with additional veggies.
Storing
Allow the tray bake to cool at room temperature for approx. 1 hour, then add to airtight containers and store for up to 4 days.
Reheating
Add a splash of water to the sauce, then microwave on 1 minute intervals (flipping the chicken thigh each time). This should take approx. 2-3 minutes).
Can you freeze lemon mustard chicken?
You can freeze in portions for up to 3 months. However, haloumi texture changes slightly once frozen and reheated, but it’s still delish.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Usually 24-35 minutes at 200°C (400°F), depending on thickness. Always check they're cooked through (internal temp of 69°C or 160°F where they'll rise to 74°C or 165°F when resting).
Sure! Just bake for 10–15 minutes longer. The haloumi might get a bit too crisp, so consider adding it halfway through.
Other chicken meal prep ideas
Or, you can have a browse through my Meal Prep Recipes for more delicious eats.
Recipe
Haloumi, Zucchini, Chicken Thigh Tray Bake (with Lemon Mustard)
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Equipment
Ingredients
- 2 tablespoon Dijon mustard, see note 1
- 2 tablespoon wholegrain mustard, see note 1
- 1 lemon , (approx. 60 ml / 4 tablespoon juice + zest)
- 2 cloves garlic minced, see note 2
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- Water , as needed for consistency
- 500 g (1 lb) chicken thighs, boneless
- 180 g (6 ½ oz) halloumi
- 200 g (7 oz) zucchinis, (approx 2)
Instructions
Prepare
- Preheat your oven to 200°C (400°F). Line a large baking tray with parchment or foil if you're into easy clean-up (you are).
- In a bowl, mix the sauce ingredients together: 2 tablespoon Dijon mustard, 2 tablespoon wholegrain mustard, 1 lemon , 2 cloves garlic minced, 1 tablespoon dried oregano, Salt and pepper, Water
- Add your 500 g chicken thighs to the sauce and let it sit while you prep the veg.
- Slice 200 g zucchinis and 180 g halloumi into evenly thick pieces (approx. 5mm).
Cook
- Spread everything on the tray. Pour any leftover marinade over the top.
- Bake for 25-30 minutes until chicken is golden and reaches 69°C (155°F) and cooked through. It will continue to reach 74°C (160?) while resting.
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