Mary Berry Chicken Traybake Recipe

This Mary Berry inspired chicken traybake is the kind of comforting, fuss-free dinner that feels like you put in far more effort than you actually did. Juicy chicken roasts alongside golden potatoes and sweet peppers, all coated in a simple mustard-lemon glaze that turns sticky and savoury in the oven. It’s an easy, beginner-friendly recipe with just a little prep, then the oven does the work. Total time is about 1 hour 10 minutes, including a short rest before serving.

Ingredients

For the chicken

• 8 chicken thighs (bone-in, skin-on), about 1.2kg
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)

For the traybake vegetables

• 650g baby potatoes, halved (or quartered if large)
• 1 large red onion, cut into wedges
• 2 red peppers, deseeded and cut into chunky pieces
• 4 garlic cloves, lightly crushed (skins on is fine)
• 200g cherry tomatoes

For the mustard-lemon glaze and finishing

• 3 tbsp olive oil
• 1 tbsp wholegrain mustard
• 1 tbsp clear honey (optional, for a glossy, stickier finish)
• 1 lemon (half juiced, half sliced)
• 2 tbsp chopped fresh parsley, to serve

How to Make Mary Berry Chicken Traybake Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken roasts evenly and the potatoes colour nicely.
• Parboil the potatoes: Bring a large pan of salted water to the boil. Add the potatoes and cook for 8 minutes. Drain well, then leave them in the colander for 2 minutes to steam-dry (this helps them go crisp in the oven).
• Mix the glaze: In a large bowl, stir together the olive oil, wholegrain mustard, honey (if using), smoked paprika, thyme, salt, pepper and the juice from half the lemon.
• Coat the vegetables: Add the parboiled potatoes, red onion, peppers and garlic to the bowl. Toss until everything is well coated, then tip into a large roasting tin and spread out into a single layer.
• Add the chicken and assemble: Add the chicken thighs to the same bowl and turn them in any remaining glaze. Arrange them skin-side up on top of the vegetables. Tuck the lemon slices around the tray.
• Bake: Roast for 35 minutes. Remove the tray, quickly give the potatoes a turn (so they colour on more than one side), then scatter in the cherry tomatoes. Roast for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.
• Rest and serve: Take the tray from the oven and rest for 10 minutes. Sprinkle with chopped parsley, spoon over the pan juices, and serve while everything is hot and crisp.

Tips

How do I stop the vegetables from steaming instead of roasting?

Use the largest roasting tin you have and spread everything into one layer. If the tray is crowded, split it between two tins so the heat can circulate and the potatoes can crisp.

How do I know the chicken is properly cooked?

The safest way is a thermometer: aim for 75°C in the thickest part of the thigh without touching bone. Otherwise, pierce the thickest part and check the juices run clear, not pink.

Can I skip parboiling the potatoes?

You can, but they take longer and won’t crisp as well. That short parboil gives you fluffy centres and golden edges without drying out the chicken.

How do I get extra crispy chicken skin?

Make sure the skin is dry before roasting and always place thighs skin-side up. If you like, finish with 2 to 3 minutes under a hot grill, keeping a close eye so the glaze doesn’t burn.

Serving Suggestions

• Steamed green beans or tenderstem broccoli with a knob of butter
• A peppery rocket salad with a sharp vinaigrette
• Crusty bread to mop up the mustard-lemon pan juices
• Peas and sweetcorn for an easy family-friendly side

Storage

Room Temperature

Let the traybake cool for no more than 1 hour before storing. Because this is chicken, it’s best moved to the fridge promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat on a baking tray at 180°C fan for 15 to 20 minutes until piping hot, which helps the potatoes stay crisp.

Freezing

Freeze cooled chicken and vegetables in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat in the oven at 180°C fan until fully hot throughout. The peppers and tomatoes soften after freezing, but the flavour is still excellent.

Nutrition

• Calories: 620 kcal
• Carbohydrates: 38 g
• Protein: 38 g
• Fat: 34 g
• Saturated Fat: 8 g
• Sodium: 780 mg

Nutrition values are estimates and will vary depending on portion size and specific ingredients used.

FAQs