Mary Berry Chicken Tray Bake Recipe

If you’re looking for an easy, flavorful meal that requires minimal preparation and cleanup, this Mary Berry Chicken Tray Bake is the perfect option. Combining tender chicken thighs with a medley of roasted vegetables, this one-pan recipe is ideal for busy weeknights or when you want a comforting meal without the hassle. The best part? It’s packed with flavor and can be customized with whatever vegetables or seasonings you have on hand.

What is Mary Berry Chicken Tray Bake?

Mary Berry Chicken Tray Bake is a simple, one-pan meal where chicken thighs are roasted with vegetables in the oven. The result is a dish with juicy, well-seasoned chicken and perfectly roasted vegetables that are infused with the rich flavors of the chicken. This recipe is known for its convenience and versatility, making it a go-to meal for any occasion.

Other Popular Recipes

• Mary Berry Chicken Tray Bake
• Jamie Oliver Chicken Curry With Coconut Milk

Why You Should Try This Recipe

• Minimal prep: Everything goes on one tray, cutting down on time and mess.
• Healthy and balanced: Packed with protein, fiber, and essential nutrients.
• Customizable: Use your favorite vegetables or whatever you have in the fridge.
• Family-friendly: A dish that everyone at the table will love.
• Great for meal prep: Leftovers can be easily stored and reheated for the next day.
• Full of flavor: The combination of herbs, garlic, and lemon makes the chicken and vegetables deliciously fragrant.

Ingredients Needed to Make Mary Berry Chicken Tray Bake

• 6 chicken thighs (bone-in, skin-on) – for tender, juicy chicken.
• 2 red onions – peeled and cut into wedges for added sweetness.
• 1 large red pepper – deseeded and chopped for a pop of color.
• 2 courgettes – sliced into rounds, adding texture to the bake.
• 3-4 medium potatoes – quartered, for a hearty addition.
• 1 lemon – cut into wedges, adding brightness to the dish.
• 3 garlic cloves – crushed for that extra punch of flavor.
• 2 tbsp olive oil – to ensure the chicken and vegetables roast beautifully.
• 1 tsp dried thyme – adds a fragrant herbal note.
• Salt and pepper – to taste, for seasoning the chicken and vegetables.
• Fresh parsley (optional) – for garnish.

Equipment

• Baking tray – large enough to hold all the ingredients in a single layer.
• Mixing bowl – for tossing the vegetables and seasonings.
• Tongs – to handle the chicken and vegetables while baking.

Instructions to Make Mary Berry Chicken Tray Bake

Step 1: Preheat the oven

• Preheat your oven to 200°C (180°C fan) or 400°F. This ensures your chicken and vegetables roast evenly.

Step 2: Prepare the vegetables

• In a mixing bowl, toss the onion wedges, red pepper, courgettes, and potatoes with olive oil, garlic, thyme, salt, and pepper. Make sure the vegetables are evenly coated with the seasonings.

Step 3: Arrange the chicken and vegetables

• Place the seasoned vegetables on a large baking tray, spreading them out in a single layer. Arrange the chicken thighs on top of the vegetables, ensuring the skin is facing up for a crispy finish. Tuck the lemon wedges in between the chicken and vegetables for added flavor.

Step 4: Roast the chicken and vegetables

• Roast in the preheated oven for 40-45 minutes, or until the chicken skin is golden and crispy, and the vegetables are tender. You can check if the chicken is done by piercing the thickest part of the thigh—the juices should run clear.

Step 5: Serve

• Once done, remove the tray from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley, if desired, and serve the chicken with a generous helping of the roasted vegetables.

What Goes Well With Mary Berry Chicken Tray Bake

• Green salad: A fresh salad adds a crisp contrast to the roasted dish.
• Crusty bread: Perfect for mopping up the delicious juices from the tray.
• Steamed broccoli: A healthy side that complements the flavors.
• Rice or quinoa: Serve the chicken and vegetables over a bed of rice or quinoa for a heartier meal.
• Gravy: If you prefer, add a drizzle of chicken gravy for extra flavor.
• Pickled vegetables: A tangy side to cut through the richness of the dish.

Expert Tips for Making the Best Mary Berry Chicken Tray Bake

• Don’t overcrowd the tray: Spread the ingredients out in a single layer to allow everything to roast evenly and become crispy.
• Use skin-on chicken: The skin crisps up nicely and helps keep the chicken juicy while baking.
• Mix up the vegetables: You can substitute with other vegetables like carrots, parsnips, or sweet potatoes for variety.
• Add more herbs: Fresh rosemary or oregano can be added for an extra layer of flavor.
• Baste halfway: Spoon some of the juices from the tray over the chicken halfway through cooking for extra moistness.

Easy Variations of Mary Berry Chicken Tray Bake

• Spicy version: Add a pinch of chili flakes or smoked paprika to the seasoning for a bit of heat.
• Mediterranean twist: Add cherry tomatoes, olives, and a sprinkle of feta cheese before serving.
• Asian-inspired: Swap the olive oil with sesame oil and add a splash of soy sauce for an Asian flavor profile.
• Herb butter chicken: Rub herb-infused butter under the chicken skin before baking for a richer taste.
• Vegan option: Replace the chicken with large chunks of tofu or a plant-based meat alternative, and adjust the cooking time as needed.

Best Practices to Store Mary Berry Chicken Tray Bake

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Place cooked chicken and vegetables in a freezer-safe container and freeze for up to 2 months.
• Store separately: If possible, store the chicken and vegetables separately to maintain their texture when reheating.
• Mason jars: Portion leftovers into mason jars for a quick grab-and-go lunch.

Best Practices to Reheat Mary Berry Chicken Tray Bake

• Oven: Reheat in the oven at 180°C (350°F) for 10-15 minutes to keep the chicken skin crispy.
• Microwave: Heat in the microwave for a few minutes, though the skin may lose its crispiness.
• Air fryer: Use an air fryer to reheat for a few minutes for a quick and crispy result.
• Stovetop: Reheat the vegetables in a pan with a splash of olive oil for a crispy finish.

How Can I Make Mary Berry Chicken Tray Bake Healthier?

• Use leaner cuts: Opt for chicken breasts instead of thighs for a lower-fat option.
• Cut back on oil: Reduce the amount of olive oil used, or use a spray oil for a lighter version.
• Add more greens: Incorporate more green vegetables like broccoli or kale for extra nutrients.
• Low-sodium option: Reduce the amount of salt used and add more herbs for flavor.
• Wholegrain sides: Serve with wholegrain rice or quinoa for added fiber.

Nutrition Value (per serving)

• Calories: 420
• Fat: 25g
• Carbohydrates: 20g
• Protein: 30g
• Fiber: 4g

FAQs

Can I use chicken breasts instead of thighs in a tray bake?

Yes, you can use chicken breasts instead of thighs in Mary Berry Chicken Tray Bake. However, since chicken breasts are leaner, they may cook faster, so reduce the cooking time by 10-15 minutes to prevent them from drying out. You may also want to cover them with foil for part of the cooking to retain moisture.

How do you keep vegetables from becoming soggy in a tray bake?

To prevent vegetables from becoming soggy in Mary Berry Chicken Tray Bake, make sure to spread them out in a single layer on the tray, allowing enough space for air to circulate. Overcrowding can cause steaming instead of roasting. Also, tossing the vegetables in a little olive oil before baking helps them crisp up.

Can I make Mary Berry Chicken Tray Bake ahead of time?

Yes, Mary Berry, Chicken Tray Bake can be made ahead of time. You can prepare and assemble everything on the tray, then cover and refrigerate for up to 24 hours before baking. When you’re ready to cook, bring it to room temperature and then bake as directed.

How do I know when the chicken tray bake is done?

The chicken in Mary Berry Chicken Tray Bake is done when the internal temperature reaches 75°C (165°F). You can check this using a meat thermometer inserted into the thickest part of the thigh. The juices should run clear, and the chicken skin should be golden and crispy.

FAQs

Can I use chicken breasts instead of thighs in a tray bake?

Yes, you can use chicken breasts instead of thighs in Mary Berry Chicken Tray Bake. However, since chicken breasts are leaner, they may cook faster, so reduce the cooking time by 10-15 minutes to prevent them from drying out. You may also want to cover them with foil for part of the cooking to retain moisture.

How do you keep vegetables from becoming soggy in a tray bake?

To prevent vegetables from becoming soggy in Mary Berry Chicken Tray Bake, make sure to spread them out in a single layer on the tray, allowing enough space for air to circulate. Overcrowding can cause steaming instead of roasting. Also, tossing the vegetables in a little olive oil before baking helps them crisp up.

Can I make Mary Berry Chicken Tray Bake ahead of time?

Yes, Mary Berry, Chicken Tray Bake can be made ahead of time. You can prepare and assemble everything on the tray, then cover and refrigerate for up to 24 hours before baking. When you’re ready to cook, bring it to room temperature and then bake as directed.

How do I know when chicken tray bake is done?

The chicken in Mary Berry Chicken Tray Bake is done when the internal temperature reaches 75°C (165°F). You can check this using a meat thermometer inserted into the thickest part of the thigh. The juices should run clear, and the chicken skin should be golden and crispy.

Final Words

This Mary Berry Chicken Tray Bake recipe is the perfect combination of ease, flavor, and nutrition. With minimal preparation and cleanup, it’s a fantastic weeknight meal or a great option when you want something hearty without spending too much time in the kitchen. The blend of crispy chicken and roasted vegetables makes this recipe a must-try for your next dinner!

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• Mary Berry Chicken Malaysian Curry
• Mary Berry Roasted Cauliflower
• Jamie Oliver Air Fryer Cauliflower

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