This Mary Berry Chicken Traybake is an easy and juicy recipe, which is made with chicken thighs and fresh lemon. It’s the perfect weeknight dinner, ready in about 1 hour.
Mary Berry Chicken Traybake Ingredients
- 1 lb new potatoes, scrubbed and halved or quartered
- 2 red onions, cut into wedges
- 1 lemon
- 2 tablespoons olive oil
- 4 cloves of garlic, unpeeled and lightly crushed
- A few sprigs of fresh thyme or rosemary
- 8 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Traybake
- Prep the oven and vegetables: Preheat your oven to 220°C (200°C Fan, Gas Mark 7). In a large, sturdy roasting tin, combine the potatoes and red onion wedges.
- Add the flavor base: Squeeze the juice of half the lemon over the vegetables, then drizzle with the olive oil. Add the unpeeled garlic cloves and the herb sprigs. Season well with salt and pepper and toss everything together to coat.
- Roast the vegetables first: Roast the vegetables for 20 minutes to give them a head start.
- Add the chicken and finish roasting: Remove the tin from the oven. Pat the chicken thigh skin dry with a paper towel and season them generously with salt and pepper. Nestle the chicken thighs among the hot vegetables, skin-side up. Return the tin to the oven and roast for a further 25-30 minutes, or until the chicken is cooked through, the skin is golden and crispy, and the vegetables are tender.
- Rest and serve: Let the traybake rest for 5 minutes before serving directly from the tin.
Recipe Tips
- How do you get crispy chicken skin? The most important secret is to pat the chicken skin completely dry with a paper towel before you season it. A dry surface and the high heat of the oven are what create that irresistibly crispy skin.
- Can I use chicken breasts instead of thighs? You can, but they will be less juicy and require less cooking time. If using breasts, add them to the pan for only the last 15-20 minutes of cooking to prevent them from drying out.
- How do you get the potatoes to cook through? Giving the potatoes and onions a 20-minute head start in the hot oven is the key. This ensures they will be perfectly tender and slightly crispy by the time the chicken is cooked through.
- Can I add other vegetables? Absolutely! This is a very versatile recipe. Chunks of root vegetables like carrots or parsnips can be added with the potatoes at the beginning. Softer vegetables like courgette (zucchini) or bell peppers can be added for the final 15-20 minutes of cooking.
What To Serve With Chicken Traybake
This is a wonderful all-in-one meal that doesn’t need much else. However, it is fantastic served with:
- Crusty bread to soak up the delicious pan juices
- A simple green salad with a sharp vinaigrette
- Steamed green beans or broccoli
How To Store Chicken Traybake
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the traybake on a baking sheet in a 200°C/400°F oven for 10-15 minutes, until the chicken and vegetables are hot and the skin has crisped up again.
Chicken Traybake Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 680 kcal
- Carbohydrates: 35g
- Protein: 45g
- Fat: 42g
- Saturated Fat: 12g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A watery traybake is almost always the result of overcrowding the pan. When the vegetables and chicken are piled on top of each other, they trap steam and boil instead of roasting. Use a large roasting tin and spread everything out in a single layer for the best results.
No. For small new potatoes, the high oven temperature and the initial 20-minute roast is plenty of time to get them perfectly cooked and tender.
This dish is at its best when it’s served fresh and hot from the oven. However, you can save time by chopping all the vegetables in advance and storing them in an airtight container in the refrigerator for up to a day.
Try More Recipes:
- Mary Berry Dorset Apple Traybake Recipe
- Mary Berry Blueberry Traybake Recipe
- Mary Berry Old School Traybake Recipe
Mary Berry Chicken Traybake Recipe
Description
A simple and delicious one-pan meal with juicy roasted chicken thighs, crispy potatoes, and sweet peppers and onions, all cooked together in a single roasting tin.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan).
- Toss the potatoes and onions in a large roasting tin with the olive oil, lemon juice, garlic, thyme, salt, and pepper.
- Roast for 20 minutes.
- Remove the tin from the oven, add the seasoned chicken thighs, skin-side up, and toss everything together.
- Return to the oven and roast for a further 25-30 minutes, until the chicken is cooked through and the skin is golden and crispy.
- Let it rest for 5 minutes before serving.
Notes
- The most important tip for this recipe is to not overcrowd the roasting tin; this ensures the vegetables roast and caramelize rather than steam.
- Giving the potatoes and vegetables a 20-minute head start is the secret to ensuring they are perfectly tender by the time the chicken is cooked.
- For the juiciest, most flavorful results, use bone-in, skin-on chicken thighs.
- Patting the chicken skin completely dry with a paper towel before seasoning is the key to getting it perfectly crispy in the oven.
