Name: Mary Berry Chicken Tray Bake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 8 (1kg / 2¼lb total weight) large skinless and boneless chicken thighs; 1fennel bulb, trimmed and sliced into 8 wedges through the root; 2 small red peppers, deseeded and sliced into large pieces; 2 medium sweet potatoes, peeled and sliced into 3cm) cubes; 2 tbsp olive oil; 1 tbsp cornflour; 4 tbsp mango chutney; 2 tsp Chinese five-spice powder; 3 tbsp soy sauce; 1 tsp grated fresh root ginger; 2garlic cloves, crushed; 4mild peppadew peppers, finely chopped; juice of ½ lemon

When life gets hectic and appetites are real, a one-tin roast like Mary Berry’s Chicken Tray Bake does When life gets hectic and appetites are real, a one-tin roast like Mary Berry’s Chicken Tray Bake does exactly what it promises: delivers deep, satisfying flavour with little mess or fuss. This dish leans on skinless, boneless chicken thighs, gently roasted alongside sweet potatoes, fennel, and red peppers, all glossed in a sticky five-spice marinade.

The first time I made this, I was low on energy and not in the mood for anything elaborate. With everything prepped in minutes and the oven doing the rest, I was left with a proper meal—rich, warming, and far better than takeaway. It’s straightforward food that respects your time.

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Why This Works

Bold, savoury-sweet marinade that clings to everything in the tin.
Balanced veg with natural sweetness and earthy notes.
Everything roasts together, so no pans to scrub after.
Reliable method-hard to get wrong.
Light on the stomach, big on satisfaction.

Key Ingredients

Chicken thighs: Boneless, skinless, and full of flavour.
Fennel: Brings subtle anise notes; turns soft and silky when roasted.
Red peppers: Add colour and gentle sweetness.
Sweet potatoes: Earthy and caramelised when roasted.
Chinese five-spice: Adds aromatic warmth and complexity.
Mango chutney: Lends sweetness and a sticky texture.
Peppadew peppers: Offer mild heat and acidity.

How To Make Mary Berry’s Chicken Tray Bake

Marinade: Mix mango chutney, five-spice, soy sauce, ginger, garlic, lemon juice, and chopped peppadews. Season with black pepper.
Chicken prep: Toss thighs in the marinade. Cover and chill for at least an hour or overnight.
Preheat oven: 220°C (200°C fan) or gas mark 7.
Fennel: Boil for 5 minutes to soften. Drain well.
Tin setup: Add fennel, sweet potatoes, and red peppers to a roasting tray. Drizzle with olive oil and season.
Layer chicken: Place marinated chicken over the veg. Spoon over extra marinade.
Roast 25 minutes: Let the edges caramelise and colour.
Sauce base: Pour out tray juices into a small pan. Return tray to oven for 10 more minutes.
Sauce finish: Stir cornflour with water and add to juices. Simmer until it thickens slightly.
Serve: Plate the chicken and veg, with sauce in a jug on the side.

Common Mistakes and How to Dodge Them

Not allowing enough marination time.
Skipping the fennel blanch—it needs softening.
Cramping the tin: leads to steaming, not roasting.
Using breast meat—it tends to dry out here.
Making the sauce too thick—it should pour easily.

Storage and Reheating

Fridge: Store in a sealed container for up to 3 days.
Freezer: Freeze in portions. Best within 3 months.
Reheat in oven: 175°C (350°F), covered with foil for 15–20 minutes.
Microwave: Medium power, 2–3 minutes. Stir halfway.

FAQs

Can I use chicken breasts?
Yes, but slice them small and cook for less time to keep them tender.

What vegetables can I swap in?
Carrots, red onions, or courgettes all work. Keep sizes consistent so everything roasts evenly.

Can I prep this the day before?
Definitely. Marinate the meat and chop the veg ahead. Store separately in the fridge.

Why is the dish watery?
It’s usually from overcrowding the tin. Spread ingredients out to get proper roasting.

Nutrition (per serving)

Calories: 350
Sodium: 500mg
Protein: 25g
Fat: 10g
Carbs: 35g
Fibre: 5g

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