Mary Berry Chicken Traybake​ Recipe

This easy Mary Berry Chicken Traybake is made with juicy chicken thighs, new potatoes, roasted red peppers, courgettes, and lemon. This recipe creates a complete, savory, and aromatic one-pan meal, packed with tender vegetables and flavorful chicken. Perfect for a hassle-free weeknight dinner, this dish is a family favorite that serves 4 people with minimal clean-up.

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Mary Berry Chicken Traybake Ingredients

• 750g new potatoes, scrubbed and halved
• 2 tbsp olive oil
• 2 large courgettes, cut into thick diagonal slices
• 2 red onions, cut into wedges
• 1 red pepper, deseeded and cut into chunks
• 1 yellow pepper, deseeded and cut into chunks
• 8 bone-in, skin-on chicken thighs
• 2 garlic cloves, crushed
• 1 lemon, zested and cut into wedges
• A few sprigs of fresh thyme or rosemary
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Traybake

1. Preheat your oven and parboil the potatoes: Preheat the oven to 220°C (200°C Fan/Gas 7). Add the new potatoes to a pan of salted water, bring to a boil, and cook for about 8-10 minutes until just tender. Drain well.
2. Combine the vegetables: In a large roasting tin, toss the parboiled potatoes, courgettes, red onions, and peppers with 1 tablespoon of the olive oil. Season with salt and pepper and spread them out in an even layer.
3. Prepare the chicken: In a separate bowl, toss the chicken thighs with the remaining tablespoon of olive oil, crushed garlic, lemon zest, and fresh thyme or rosemary. Season generously with salt and pepper.
4. Arrange the traybake: Place the seasoned chicken thighs skin-side up on top of the vegetables in the roasting tin. Add the lemon wedges to the tin.
5. Roast until golden: Place the roasting tin in the preheated oven and bake for 35-45 minutes. The chicken should be cooked through with crispy, golden skin, and the vegetables should be tender and slightly caramelized.
6. Rest and serve: Once cooked, remove the traybake from the oven and let it rest for 5 minutes before serving. This allows the juices in the chicken to redistribute, making it extra tender.

Recipe Tips

• Use Chicken Thighs: This recipe works best with bone-in, skin-on chicken thighs. They stay much juicier than chicken breasts during roasting and the skin becomes deliciously crispy.
• Don’t Skip Parboiling: Boiling the potatoes before roasting ensures they will be perfectly tender and fluffy on the inside by the time the chicken is cooked.
• Give Everything Space: Use a large enough roasting tin so the ingredients can spread out in a single layer. This allows them to roast rather than steam, leading to better color and flavor.
• Check for Doneness: To ensure the chicken is cooked, pierce the thickest part of a thigh with a skewer. The juices should run clear. If there is any pinkness, return it to the oven for another 5-10 minutes.

What To Serve With Mary Berry Chicken Traybake

Since this is a complete one-pan meal, it doesn’t require many extras. A simple side of steamed green beans or a fresh, leafy green salad with a light vinaigrette would be perfect. You can also serve it with some crusty bread to soak up the delicious juices from the bottom of the tin.

How To Store Mary Berry Chicken Traybake Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until piping hot.
• Freeze: While the chicken and roasted vegetables can be frozen, the potatoes may change texture slightly upon reheating. If you choose to freeze, place the leftovers in a freezer-safe container for up to 2 months. Thaw thoroughly in the refrigerator before reheating.

Mary Berry Chicken Traybake Nutrition Facts

• Calories: 550 kcal
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 150mg
• Sodium: 400mg
• Total Carbohydrate: 40g
• Dietary Fiber: 8g
• Sugars: 12g
• Protein: 35g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, you can use skin-on chicken breasts, but they will cook faster. Add them to the traybake for the last 20-25 minutes of cooking time to prevent them from becoming dry.
• Can I use different vegetables? Absolutely. This traybake is very versatile. Feel free to add other vegetables like carrots, parsnips, or butternut squash (add these with the potatoes as they take longer to cook). You could also add cherry tomatoes or broccoli for the last 15 minutes of roasting.
• Can I prepare this meal in advance? To save time, you can chop all the vegetables and season the chicken a day ahead. Store them in separate airtight containers in the refrigerator. When you’re ready to cook, just assemble the traybake and put it in the oven.
• How do I get the chicken skin extra crispy? For the best results, make sure to pat the chicken skin completely dry with a paper towel before tossing it with oil and seasonings. This helps the skin to crisp up beautifully in the oven.

Try More Recipes:

• Mary Berrys Sausage Traybake​ Recipe
• Mary Berry Fish Pie With Cheesy Mash​ Recipe
• Mary Berry Fish Pie With Rosti Topping​ Recipe