🍗 Toddler (1-4 years)
Sheet-Pan Chicken & Veg Traybake
By Emma Whitfield · Pregnancy & Baby Writer
One of the easiest weeknight dinners in the toddler repertoire: everything goes in one tray, and the soft-roasted textures suit toddler eating without any separate preparation.
Ingredients
- 4 boneless chicken thighs
- 1 sweet potato, cut into chunks
- 1 head broccoli, cut into small florets
- 1 tbsp olive oil
- Mild dried herbs (e.g. thyme)
Method
- Preheat the oven to 200°C (180°C fan).
- Toss the chicken and sweet potato in the olive oil and herbs on a large baking tray.
- Roast for 20 minutes.
- Add the broccoli florets, toss again, and roast for a further 10 minutes until the chicken is cooked through and vegetables are soft.
- Check the chicken is cooked through (no pink, juices run clear) and cut into toddler-sized pieces before serving.
Tips
- Shred the chicken rather than serving whole chunks for younger or more cautious eaters.
- A squeeze of lemon after cooking brightens the dish for the adults at the table.
Questions about this recipe
Is sheet-pan chicken & veg traybake suitable from 12 months+?
Yes — this recipe is designed for 12 months+. As always, cut or shape food appropriately for your child’s age and supervise mealtimes.
Does this recipe contain common allergens?
No — this recipe doesn’t contain any of the 14 major allergens as written. Always double-check the specific brands you use, since packaged ingredients can vary.
Can I freeze sheet-pan chicken & veg traybake?
Yes, this recipe freezes well — see the tips below for the best way to portion and reheat it.
More toddler (1-4 years) recipes
This is general information, not medical or dietary advice — every baby and child is different. For allergy concerns, a family history of allergies, or anything you're unsure about, speak to your health visitor, GP or a registered dietitian before introducing new foods. Reviewed July 2026.