Mary Berry Chicken Tray Bake Recipe

This crispy, golden Mary Berry Chicken Tray Bake is made with chicken thighs, lemon wedges, and waxy potatoes, and ready in just under an hour. The roasting process caramelises the lemon juice and creates a sticky, savoury glaze over the vegetables. I love how this one pan method saves on washing up without sacrificing flavour.

Why This Classic Works

Mary Berry’s recipes always rely on precise timing, and this tray bake is no exception. I learned quickly that using a shallow metal roasting tin conducts heat better than glass or ceramic, giving the potatoes satisfying crunchy edges.

Another revelation was adding the lemon wedges directly to the pan rather than just squeezing the juice. Roasting the fruit releases essential oils that infuse the chicken with a bright, zesty aroma you cannot get otherwise.

Mary Berry Chicken Tray Bake Ingredients

• 6 chicken thighs, skin-on and bone-in
• 500g baby new potatoes, halved
• 1 large red onion, cut into wedges
• 1 yellow pepper, deseeded and cut into chunks
• 1 red pepper, deseeded and cut into chunks
• 3 garlic cloves, crushed
• 2 tbsp olive oil
• 1 large lemon, cut into wedges
• 1 tsp paprika
• 1 tbsp chopped fresh thyme leaves
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Tray Bake

1. Preheat and Prep: Preheat the oven to 220°C (200°C fan/Gas 7) and place the potatoes, onion, peppers, and crushed garlic into a large, shallow roasting tin.
2. Season the Veg: Drizzle half the olive oil over the vegetables, season generously with salt and pepper, and toss well with your hands to coat everything evenly.
3. Prepare Chicken: Place the chicken thighs on top of the vegetables in a single layer, skin-side up, and tuck the lemon wedges in between the pieces.
4. Add Flavour: Drizzle the remaining oil over the chicken skins, sprinkle with the paprika and thyme, and season well with salt and black pepper.
5. Roast: Bake in the preheated oven for 35-40 minutes until the chicken skin is crisp, golden brown, and the juices run clear when pierced near the bone.

Recipe Tips

• Check the potatoes: Cut your potatoes into uniform sizes so they cook at the same rate as the chicken; larger chunks may remain hard while the meat dries out.
• Room temperature: Take the chicken out of the fridge 20 minutes before cooking to help it roast more evenly and keep the meat tender.
• Don’t overcrowd: Use a very large roasting tin or split the ingredients between two smaller ones; crowding creates steam and prevents that essential browning.

What To Serve With Chicken Tray Bake

Serve this straight from the roasting tin with a fresh green salad to cut through the richness of the roasted garlic and oil. A side of steamed green beans or tenderstem broccoli also works well to add vibrancy to the plate.

How To Store

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 15 minutes to crisp up the skin again, as microwaving will make the textures soft.

FAQs

Can I use chicken breasts instead?
Yes, but they cook much faster and can dry out easily. Add them to the tray 15-20 minutes after you start roasting the potatoes and vegetables.

Do I need to parboil the potatoes?
No, cutting them into small halves or quarters ensures they roast perfectly in the same amount of time as the chicken thighs.

Can I prepare this ahead of time?
You can chop the vegetables and marinate the chicken in the morning. Keep them covered in the fridge, then just assemble and roast when you are ready to eat.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 5g
• Cholesterol: 135mg
• Sodium: 180mg
• Total Carbohydrate: 30g
• Protein: 35g

Try More Recipes:

• Mary Berry Thai Chicken Curry Recipe
• Mary Berry Creamy Paprika Chicken Recipe
• Mary Berry Coronation Chicken Recipe