Mary Berry Chicken Traybake Recipe

This Mary Berry-inspired chicken traybake is the kind of all-in-one dinner that feels generous without being fussy. You get beautifully golden chicken with crisp-edged potatoes, soft sweet onions, and a bright lemon-mustard glaze that turns sticky and savoury in the oven. It’s an easy, beginner-friendly recipe with simple prep and one roasting tin to wash up. From start to finish, you’re looking at about 1 hour 5 minutes, most of it hands-off.

Ingredients

For the traybake

• 1kg baby potatoes, halved (or quartered if large)
• 6 chicken thighs, bone-in and skin-on
• 2 red onions, cut into wedges
• 2 red peppers, deseeded and cut into chunks
• 1 bulb garlic, cut in half crossways
• 200g cherry tomatoes

For the lemon mustard glaze

• 3 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp runny honey
• 1 lemon, zest and juice
• 100ml dry white wine or chicken stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika (optional)
• 2 tsp fresh thyme leaves (or 1 tsp dried)

To finish (optional)

• 1 tbsp chopped fresh parsley
• Extra lemon wedges, for squeezing at the table

How to Make Mary Berry Chicken Traybake Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the traybake browns evenly. Sit a large roasting tin in the oven to heat up while you prep.
• Prep and parboil the potatoes: Bring a large pan of salted water to the boil. Add the potatoes and parboil for 8 minutes. Drain well and leave them in the colander for 2 minutes so the steam can escape, this helps them crisp up.
• Start the bake (potatoes first): Carefully remove the hot tin from the oven. Tip in the potatoes, add 2 tbsp of the olive oil, and season with a pinch of the salt and pepper. Toss to coat, spread out, and roast for 15 minutes to give them a head start.
• Mix the glaze: In a small bowl, whisk together the remaining 1 tbsp olive oil, Dijon mustard, honey, lemon zest and juice, wine (or stock), thyme, paprika (if using), and the remaining salt and pepper.
• Add chicken and vegetables: Take the tin out and add the chicken thighs, red onion wedges, pepper chunks, and the halved garlic bulb. Spoon over most of the glaze and turn everything so it’s lightly coated. Arrange the chicken skin-side up so it can go golden.
• Bake until golden and cooked through: Return to the oven for 30 minutes. Add the cherry tomatoes, drizzle over the last little bit of glaze, then roast for 10 to 15 minutes more, until the chicken is fully cooked and the potatoes are crisp and bronzed. If you have a thermometer, aim for 75°C in the thickest part of the thigh.
• Cool and rest: Remove the traybake from the oven and rest for 5 to 10 minutes. This keeps the chicken juicy and lets the pan juices settle.
• Assemble and serve: Spoon the glossy juices over the chicken and vegetables. Finish with chopped parsley and bring extra lemon wedges to the table.

Tips

How do I get crisp potatoes in a traybake?

Parboil them first, drain well, and let them steam-dry before roasting. Starting the potatoes on their own for 15 minutes makes a big difference, especially if your chicken releases a lot of juices.

Why is my chicken skin not browning?

Make sure the chicken is skin-side up and not covered by vegetables. Pat the skin dry with kitchen paper before it goes into the tin, and avoid overcrowding the tray, which creates steam.

What if my vegetables are soft but not caramelised?

Your tin is likely too full. Use the biggest roasting tin you have, or split everything across two tins so the veg roasts rather than steams.

How can I stop the garlic from burning?

Keep the garlic in halves with the cut side facing down into the pan juices. It will roast gently and turn sweet. If your oven runs hot, tuck the garlic closer to the onions for a little extra protection.

Serving Suggestions

• Steamed green beans or tenderstem broccoli
• A peppery rocket salad with a simple vinaigrette
• Crusty bread to mop up the lemony pan juices
• Buttered peas or a quick cabbage sauté

Storage

Room temperature

Do not leave cooked chicken out for more than 2 hours. Once it’s cooled, refrigerate promptly.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat in a 180°C fan oven for 15 to 20 minutes until piping hot, or microwave in short bursts (the oven keeps the potatoes crisper).

Freezing

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. The chicken freezes well; the potatoes can soften a little, but they still taste great.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38 g
• Protein: 33 g
• Fat: 28 g
• Saturated fat: 7 g
• Sodium: 680 mg

Nutrition values are estimates and will vary depending on ingredients used and portion sizes.

FAQs