This Mary Berry-inspired chicken traybake brings juicy chicken, tender potatoes and colourful vegetables together in one roasting tin. A mustard and honey dressing gives the chicken a savoury-sweet flavour, while the edges of the vegetables turn golden in the oven. It is an easy, beginner-friendly dinner with very little washing up. Allow about 1 hour and 5 minutes from start to finish.
Ingredients
This recipe serves 4. Use a large roasting tin so the ingredients have room to brown rather than steam.
For the Chicken and Vegetables
- 8 bone-in, skin-on chicken thighs, about 1.2kg
- 750g baby potatoes, halved or quartered if large
- 2 red peppers, deseeded and cut into chunky pieces
- 2 red onions, peeled and cut into wedges
- 4 garlic cloves, peeled and lightly crushed
- 4 thyme sprigs
For the Dressing
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon clear honey
- 1 tablespoon lemon juice
- ½ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Kitchen Utensils
- Large roasting tin, approximately 30 x 40cm
- Small mixing bowl and spoon
- Chopping board and knife
- Tongs or a large spoon
- Food thermometer
How to Make Mary Berry Chicken Traybake
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and set out a large roasting tin.
- Mix the dressing: In a small bowl, stir together the olive oil, Dijon mustard, honey, lemon juice, salt and pepper until evenly combined.
- Prepare the vegetables: Put the potatoes, peppers, onions, garlic and thyme in the roasting tin. Add about half the dressing and toss until the vegetables are coated.
- Add the chicken: Arrange the chicken thighs skin-side up among the vegetables. Spoon the remaining dressing over the chicken. Wash your hands and any utensils that have touched the raw chicken.
- Bake the traybake: Roast for 45 to 50 minutes. About halfway through, carefully turn the vegetables and spoon some of the cooking juices over the chicken, keeping the skin facing up.
- Check for doneness: The potatoes should be tender and the chicken golden. Check the thickest part of the largest thigh with a food thermometer, without touching the bone. It should reach at least 75°C. If needed, return the tin to the oven and check again after a few minutes.
- Rest and serve: Leave the traybake to rest for 5 minutes before serving. Discard the thyme stalks, then divide the chicken and vegetables between four plates and spoon over the juices.
Tips for the Best Chicken Traybake
How do I get golden chicken skin?
Keep the chicken skin-side up and avoid crowding the tin. If the skin is browning too quickly before the chicken is cooked, loosely cover it with foil for the remaining cooking time.
Why are my potatoes still firm?
Cut larger baby potatoes into quarters so all the pieces are roughly the same size. If they are still firm when the chicken is ready, transfer the chicken to a plate and keep it warm while the potatoes finish roasting.
Can I prepare the traybake ahead?
Yes. Prepare the dressing and cut the vegetables up to a day ahead, then refrigerate them in separate covered containers. Add the chicken and dressing to the tin just before baking. Keep raw chicken refrigerated and away from ready-to-eat foods.
What if my roasting tin is too small?
Use two tins and divide the ingredients between them. Leave a little space around each piece of chicken and swap the tins between oven shelves halfway through cooking for more even browning.
Serving Suggestions
- Serve with steamed green beans or broccoli for extra vegetables.
- Add a crisp green salad with a simple lemon dressing.
- Offer crusty bread to soak up the roasting juices.
- Finish with chopped parsley and a squeeze of lemon, if you like.
Storage and Reheating
Room Temperature
Do not leave cooked chicken at room temperature for more than 2 hours. Transfer leftovers to shallow containers and refrigerate promptly once they have stopped steaming.
Refrigerator
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered ovenproof dish at 180°C or 160°C fan until piping hot throughout and the chicken reaches 75°C. Reheat only once.
Freezing
Freeze cooled portions in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat as directed above. The vegetables and potatoes may be softer after freezing.
Nutrition
Approximate values per serving, based on four servings:
- Calories: 610 kcal
- Carbohydrates: 47g
- Protein: 43g
- Fat: 28g
- Saturated fat: 7g
- Sodium: 600mg
Nutrition values are estimates and will vary with ingredient brands, chicken size and the amount of cooking juices served.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken breasts can dry out more quickly. Start roasting the vegetables first, then add the breasts for approximately the final 20 to 25 minutes. Check that the thickest part reaches 75°C.
Can I use boneless chicken thighs?
Yes. Boneless thighs generally cook faster, so add them after the vegetables have roasted for about 20 minutes. Check that the chicken reaches 75°C and the potatoes are tender.
Do I need to parboil the potatoes?
No. Baby potatoes cut into small, even pieces should become tender during the roasting time. Larger pieces may need a little longer.
Can I make the traybake without mustard?
Yes. Leave it out for a milder flavour and add an extra teaspoon of lemon juice if you like. The dressing will be thinner and less tangy.
What other vegetables can I use?
Courgettes, carrots and cherry tomatoes are good options. Cut carrots into small pieces so they cook through, and add delicate vegetables such as courgettes or tomatoes for the final 20 to 25 minutes.
How do I know when the chicken is cooked?
Use a food thermometer in the thickest part of the thigh, avoiding the bone. The chicken is ready when it reaches at least 75°C.
Honey Mustard Chicken Traybake
Course: Main courseCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA Mary Berry-inspired chicken traybake with golden potatoes, peppers and red onions in a honey mustard dressing.
Ingredients
8 bone-in, skin-on chicken thighs, about 1.2kg
750g baby potatoes, halved or quartered if large
2 red peppers, deseeded and cut into chunky pieces
2 red onions, peeled and cut into wedges
4 garlic cloves, peeled and lightly crushed
4 thyme sprigs
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon clear honey
1 tablespoon lemon juice
½ teaspoon fine salt
¼ teaspoon freshly ground black pepper
Directions
- Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle and set out a large roasting tin.
- Mix the olive oil, mustard, honey, lemon juice, salt and pepper in a small bowl.
- Place the potatoes, peppers, onions, garlic and thyme in the tin. Toss with half the dressing.
- Arrange the chicken skin-side up among the vegetables and spoon the remaining dressing over it.
- Roast for 45 to 50 minutes, turning the vegetables and spooning the juices over the chicken halfway through.
- Check that the potatoes are tender and the thickest part of the chicken reaches at least 75°C, avoiding the bone. Return to the oven if needed.
- Rest for 5 minutes, discard the thyme stalks and serve with the roasting juices.
Notes
- Use two roasting tins if needed to avoid crowding.
- Refrigerate leftovers within 2 hours and use within 3 days.
- Nutrition values are estimates per serving.
