Mary Berry Chicken Dinner Recipe

This crispy savory Mary Berry Chicken Dinner is made with bone-in chicken thighs, baby potatoes, and smoked bacon, and ready in 1 hour. The golden chicken skin crackles as the potatoes soak up the rich, garlic-infused pan juices below. I always rely on this simple traybake when I need a comforting meal without the endless cleanup.

Why This Classic Works

I used to struggle with timing different components for a roast dinner, often ending up with cold sides. This traybake method completely solved that problem by cooking everything together in one pan.

The biggest surprise was how the bacon fat transforms the simple potatoes into something truly special. I quickly learned that crowding the pan ruins the crispiness, so I always use my largest roasting tin now.

Mary Berry Chicken Dinner Ingredients

• 8 bone-in, skin-on chicken thighs
• 750g baby potatoes, halved
• 6 slices smoked streaky bacon, chopped
• 1 large red onion, cut into wedges
• 3 cloves garlic, crushed
• 2 tbsp olive oil
• 1 lemon, cut into wedges
• 1 tbsp fresh thyme leaves

How To Make Mary Berry Chicken Dinner

1. Preheat and Prep: Preheat your oven to 200°C (180°C fan) or 400°F. Toss the halved potatoes, onion wedges, and crushed garlic with olive oil in a large roasting tin.
2. Add The Meat: Nestle the chicken thighs among the vegetables, ensuring they sit on top so the skin can crisp. Scatter the chopped bacon and fresh thyme evenly over everything.
3. Roast the Traybake: Bake uncovered for 40 to 45 minutes until the chicken is cooked through and the skin is golden and crispy. Check that the juices run clear when the thickest part of the chicken is pierced.
4. Rest and Serve: Remove from the oven and squeeze the lemon wedges over the hot chicken and vegetables. Let the dish rest for 5 minutes before serving directly from the pan.

Recipe Tips

• Use the right pan: A large, shallow roasting tin allows hot air to circulate, preventing the chicken from steaming.
• Dry the chicken: Patting the chicken skin dry with a paper towel before roasting guarantees an extra crispy finish.
• Check potato sizes: Cut larger potatoes in half or quarters so they cook at the same rate as the chicken.

What To Serve With Chicken Dinner

This rich traybake pairs beautifully with simple, vibrant green vegetables to cut through the savory bacon fat. Tender steamed green beans or buttered garden peas add a fresh crunch. A crisp green salad dressed with a sharp vinaigrette also balances the hearty roasted flavors.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot oven or air fryer to help the chicken skin crisp back up. You can freeze the cooked chicken and potatoes for up to 2 months, though the potatoes may soften slightly upon thawing.

FAQs

• Can I use chicken breasts instead of thighs? Bone-in thighs stay juicy during the long roast, but you can use breasts if you reduce the cooking time. Add them halfway through so they do not dry out.
• Do I need to peel the baby potatoes? No, leaving the skins on saves time and helps the potatoes hold their shape in the hot pan. Just wash them well before halving.
• Can I prepare this in advance? You can chop the vegetables and bacon earlier in the day and store them in the fridge. Toss everything together in the roasting tin just before baking.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 480mg
• Total Carbohydrate: 28g
• Protein: 32g

Try More Recipes:

• Mary Berry Chicken Soup Recipe
• Mary Berry Chicken Tray Bake Recipe
• Mary Berry Thai Chicken Curry Recipe