This Mary Berry Chicken Traybake is a vibrant and smoky recipe, which includes spicy chorizo and golden roasting potatoes. It’s the ultimate one-pan supper, ready in about 1 hour.
Mary Berry Chicken Traybake Ingredients
- 6–8 chicken thighs, skin-on and bone-in
- 500g (1lb 2oz) baby potatoes (new potatoes), halved
- 1 large red onion, peeled and cut into wedges
- 150g (5oz) chorizo sausage, skin peeled and sliced into thick coins
- 1 tsp smoked paprika (or sweet paprika)
- 2 tbsp olive oil
- 1 lemon, zested and cut into wedges
- 1 garlic clove, crushed
- Salt and freshly ground black pepper
- Fresh parsley, chopped (for garnish)
How To Make Mary Berry Chicken Traybake
- Prep the oven: Preheat the oven to 220°C (200°C Fan/Gas 7). You need a high heat to crisp the chicken skin and roast the potatoes properly.
- Prepare the base: Place the halved baby potatoes and the red onion wedges into a large roasting tin (tray). Add the crushed garlic and the sliced chorizo coins.
- Season the mix: Drizzle 1 tablespoon of the olive oil over the potato and chorizo mixture. Sprinkle with half of the smoked paprika, and season with salt and pepper. Toss everything together with your hands until well coated.
- Prepare the chicken: Place the chicken thighs on a board. Drizzle with the remaining oil and sprinkle with the remaining paprika, lemon zest, salt, and pepper. Rub the seasoning into the skin.
- Assemble the tray: Nestle the chicken thighs into the potato and chorizo mixture in the roasting tin. Ensure the chicken is skin-side up so it crisps effectively. Tuck the lemon wedges in and around the chicken pieces.
- Roast: Place the tin in the preheated oven and roast for 35–45 minutes.
- Baste (optional): Halfway through the cooking time, you can baste the potatoes with the orange-red oil released by the chorizo, but try not to wet the chicken skin too much or it will go soggy.
- Finish and serve: The dish is ready when the chicken skin is golden and crisp, the meat is cooked through, and the potatoes are tender. Scatter the chopped parsley over the top and serve directly from the tray.
Recipe Tips
- Potato size: Cut the potatoes into even sizes. If they are too big, they won’t cook in the same time as the chicken. If using large potatoes, cut them into 2-3cm cubes.
- Chorizo oil: The magic of this dish is the oil released by the chorizo. As it renders, it dyes the potatoes red and infuses them with garlic and paprika flavor without you needing to make a separate sauce.
- Chicken cut: Use bone-in, skin-on thighs. They stay juicy during the high-heat roasting. Boneless breasts will dry out and become tough before the potatoes are done.
- Tray size: Use a large tray where the ingredients can spread out in a single layer. If you pile them on top of each other, they will steam instead of roast.
What To Serve With Mary Berry Chicken Traybake
This is a complete meal, but a green side adds freshness.
- Green Salad: A crisp rocket salad balances the oily chorizo.
- Steamed Broccoli: Simple greens work best.
- Crusty Bread: To mop up the paprika oil at the bottom of the pan.
- Aioli: Garlic mayonnaise is a great dip for the potatoes.
How To Store Mary Berry Chicken Traybake
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the cooked dish for up to 2 months. Thaw overnight in the fridge.
- Reheat: Place in an ovenproof dish, cover with foil, and reheat at 180°C for 20 minutes, removing the foil for the last 5 minutes to re-crisp the skin.
Mary Berry Chicken Traybake Nutrition Facts
- Calories: 550kcal
- Protein: 35g
- Carbohydrates: 28g
- Fat: 32g
- Saturates: 9g
- Sugar: 3g
- Salt: 1.8g
Nutrition information is estimated per serving (based on 4 servings).
FAQs
Can I use chicken breasts?
If you must use breasts, add them to the tray 20 minutes after the potatoes have started cooking, otherwise, they will be overcooked and dry.
Is it spicy?
It depends on your chorizo. You can buy “dulce” (sweet) or “picante” (spicy) chorizo. The smoked paprika adds flavor but not much heat.
Do I need to par-boil the potatoes?
No, cutting the potatoes into small halves or quarters ensures they roast perfectly in the 40-minute window without needing to boil them first.
Try More Recipes:
- Mary Berry Chicken Valencia Recipe
- Mary Berry Chicken And Mushroom Risotto Recipe
- Mary Berry Chicken Provençal Recipe
Mary Berry Chicken Traybake Recipe
Description
A hassle-free one-pan dinner featuring golden chicken thighs, roasted potatoes, and red onion flavored with smoky chorizo and paprika.
Ingredients
Instructions
- Preheat oven to 220°C.
- Toss potatoes, onion, chorizo, and garlic with oil and half the paprika in a tray.
- Season chicken with oil, lemon zest, and remaining paprika.
- Place chicken skin-side up among the vegetables.
- Add lemon wedges.
- Roast for 35–45 minutes until chicken is cooked and potatoes are tender.
- Garnish with parsley and serve.
Notes
- Using smoked paprika is essential to complement the chorizo; it provides a depth of flavor that mimics a wood-fired oven.
- Ensuring the chicken is placed skin-side up and isn’t covered by vegetables is the key to achieving a crispy skin rather than a soggy, steamed one.
- If the chorizo releases a lot of oil during cooking, you can drain a little off before serving, but that oil contains most of the flavor for the potatoes.
Mary Berry Chicken Traybake Recipe
