This easy Mary Berry Chicken Tray Bake is a quick and nutritious meal perfect for busy weeknights. Featuring tender chicken, crispy bacon, and vibrant vegetables, it’s a flexible dish that allows you to use common ingredients like courgettes and olives. Enjoy the delightful combination of flavors and textures that make this dinner truly satisfying.
Ingredients Needed
- 1kg (2lb 2oz) main crop potatoes, peeled and cut into 5cm (2in) chunks
- 3 tbsp olive oil
- 1 large onion, cut into wedges
- 2 garlic cloves, crushed
- 6 rashers of smoked streaky bacon, snipped into 1cm (½ in) pieces
- 6 chicken thighs
- 6 chicken drumsticks
- 5 preserved lemons, cut into quarters
- 1½ tsp paprika
- 3 courgettes, thickly sliced
- 1 x 200g (7oz) can anchovy-stuffed green olives, drained
- Salt and freshly ground black pepper
How To Make Chicken Tray Bake
- Preheat the oven: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan/Gas 7.
- Prepare the potatoes: Place the potatoes in a large roasting tin with 2 tablespoons of olive oil. Toss well to coat them.
- Add remaining ingredients: Add the onion, garlic, bacon, and chicken pieces to the roasting tin and toss everything together.
- Incorporate lemons: Add the preserved lemons to the roasting tin, season everything well with salt and pepper, and sprinkle with paprika.
- First roasting: Roast in the oven for 40 minutes.
- Prepare courgettes and olives: In a bowl, toss the courgettes in the remaining tablespoon of olive oil, season with salt and pepper, then poke them among the chicken. Scatter the olives over the top.
- Final roasting: Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender.
Recipe Tips
- Don’t overcrowd the pan: Leave enough space between the chicken and vegetables in the roasting tin. This helps them roast evenly and become crispy.
- Season well: Be generous with salt and pepper. Proper seasoning brings out the best flavors in all the ingredients.
- Check doneness: Make sure the chicken is cooked through by checking that the juices run clear when pierced. Use a meat thermometer if available; the internal temperature should reach 75°C (165°F).
- Let it rest: Allow the dish to rest for a few minutes after taking it out of the oven. This helps the juices redistribute, making the chicken more tender.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken Tray Bake cool until it reaches room temperature. Then, place it in an airtight container and refrigerate. It will keep well for up to 3 days in the fridge.
- Freeze: If you want to freeze it, let the Chicken Tray Bake cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the Chicken Tray Bake in an oven-safe dish and cover it with foil. Heat for about 20-25 minutes or until it is warmed through.
Nutrition Facts
Serving Size: 1 serving (total servings: 6)
- Calories: 424
- Total Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 96mg
- Sodium: 250mg
- Potassium: 1300mg
- Total Carbohydrate: 37g
- Dietary Fiber: 7g
- Sugars: 12g
- Protein: 36g
Try More Mary Berry Recipes:
- Mary Berry Lemon Biscuits
- Mary Berry Asparagus Soup Recipe
- Mary Berry Gluten Free Scones
- Mary Berry Gluten Free Victoria Sponge
Mary Berry Chicken Tray Bake
Description
This easy Mary Berry Chicken Tray Bake is a quick and nutritious meal perfect for busy weeknights. Featuring tender chicken, crispy bacon, and vibrant vegetables, it’s a flexible dish that allows you to use common ingredients like courgettes and olives. Enjoy the delightful combination of flavors and textures that make this dinner truly satisfying.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan/Gas 7.
- Prepare the potatoes: Place the potatoes in a large roasting tin with 2 tablespoons of olive oil. Toss well to coat them.
- Add remaining ingredients: Add the onion, garlic, bacon, and chicken pieces to the roasting tin and toss everything together.
- Incorporate lemons: Add the preserved lemons to the roasting tin, season everything well with salt and pepper, and sprinkle with paprika.
- First roasting: Roast in the oven for 40 minutes.
- Prepare courgettes and olives: In a bowl, toss the courgettes in the remaining tablespoon of olive oil, season with salt and pepper, then poke them among the chicken. Scatter the olives over the top.
- Final roasting: Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender.
Notes
- Don’t overcrowd the pan: Leave enough space between the chicken and vegetables in the roasting tin. This helps them roast evenly and become crispy.
- Season well: Be generous with salt and pepper. Proper seasoning brings out the best flavors in all the ingredients.
- Check doneness: Make sure the chicken is cooked through by checking that the juices run clear when pierced. Use a meat thermometer if available; the internal temperature should reach 75°C (165°F).
- Let it rest: Allow the dish to rest for a few minutes after taking it out of the oven. This helps the juices redistribute, making the chicken more tender.
Mary Berry Chicken Tray Bake