Description

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.

Ingredients

Scale

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.

Instructions

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.