Mary Berry Chicken Traybake Recipe

The Mary Berry Chicken Traybake Recipe is a wonderfully easy one-pan meal featuring tender roasted chicken surrounded by colourful vegetables infused with garlic, herbs and pan juices. It’s the sort of effortless family dinner that’s perfect for busy weeknights, relaxed Sunday lunches or entertaining guests with minimal preparation.

A good chicken traybake should have beautifully golden, crispy-skinned chicken with juicy, succulent meat, while the vegetables become caramelised around the edges and wonderfully tender inside. Roasting everything together allows the chicken juices, herbs and garlic to mingle with the vegetables, creating incredible flavour with very little effort. Simple, wholesome and packed with comforting flavours, this classic traybake is a reliable recipe you’ll return to again and again.

Ingredients

For the Traybake

• 4 chicken thighs, bone-in and skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 6 garlic cloves, lightly crushed
• 1 tbsp fresh thyme leaves
• 2 sprigs of rosemary
• 300g baby potatoes, halved
• 2 red onions, quartered
• 150g green beans, trimmed
• 150g cherry tomatoes
• 1 red bell pepper, cut into large chunks (optional)
• Juice of 1/2 lemon

How to Make Mary Berry Chicken Traybake Recipe

Prepare the Chicken and Vegetables

Preheat the oven to 200°C (180°C fan). Place the chicken thighs in a large bowl with the olive oil, garlic, thyme, salt, black pepper and lemon juice, then toss to coat evenly.

Assemble the Traybake

Arrange the chicken thighs skin-side up on a large baking tray. Scatter the baby potatoes, red onions, cherry tomatoes and red bell pepper (if using) around the chicken, then tuck the rosemary sprigs and crushed garlic cloves between the vegetables.

Roast the Traybake

Roast for 35–40 minutes until the chicken is golden and cooked through, and the vegetables are tender and lightly caramelised. Add the green beans to the tray for the final 15–20 minutes of cooking.

Check for Doneness

Ensure the chicken has reached an internal temperature of 75°C at the thickest part and the juices run clear.

Rest Before Serving

Remove the tray from the oven and leave it to rest for 5 minutes before serving.

Serve and Enjoy

Serve the chicken with the roasted vegetables and spoon over any delicious pan juices. Garnish with extra fresh thyme if desired.

Final Touch

The finished chicken traybake should have beautifully crisp, golden chicken with juicy, tender meat and perfectly roasted vegetables infused with roasted garlic, thyme, rosemary and rich pan juices. Full of colour, flavour and comforting aromas, this effortless one-pan meal is ideal for busy weeknights, family dinners or relaxed entertaining.

Recipe Tips

• Use bone-in, skin-on chicken thighs for the best flavour and juiciness.
• Ensure the oven is fully preheated to get a crispy chicken skin.
• Cut vegetables to similar sizes for even cooking.
• Avoid overcrowding the tray; this allows the heat to circulate and roast rather than steam.
• Check the chicken’s internal temperature to ensure it’s cooked through.
• Resting the chicken after roasting keeps it moist, as the juices redistribute.
• Add the green beans during the final 15–20 minutes of cooking if you prefer them with a little bite, or roast them from the beginning for a softer texture.

Healthy Alternatives / Variations

• Add sliced fennel for a sweet, aniseed flavour.
• Use sweet potatoes instead of baby potatoes for a different texture.
• Add a splash of white wine before roasting for extra depth.
• Include olives for a Mediterranean twist.
• Sprinkle with feta cheese before serving for a creamy touch.

Ingredient Substitutions

• Use boneless chicken thighs if preferred, but reduce cooking time slightly.
• Swap fresh thyme for dried if necessary, using half the amount.
• Replace cherry tomatoes with grape tomatoes if unavailable.
• Use red wine vinegar instead of lemon for a tangy flavour.

How to Serve

Serve the Mary Berry Chicken Traybake Recipe straight from the oven with a side of crusty bread to soak up the delicious juices. It’s a complete meal on its own, but a fresh green salad makes a lovely accompaniment.

Pairing Ideas

This traybake pairs beautifully with a chilled glass of white wine, such as Sauvignon Blanc or Chardonnay. For a non-alcoholic option, try a sparkling elderflower drink to complement the fresh, herby flavours.

How to Store Leftovers

Fridge

Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer

You can freeze the cooked chicken and vegetables in a suitable container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the oven at 180°C until piping hot to refresh the dish.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 26g

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster than thighs. Check for doneness earlier to prevent them from drying out.

What other vegetables can I use?

You can use a variety of vegetables like courgettes, carrots, or mushrooms. Just ensure they are cut to a similar size for even cooking.

How can I tell if the chicken is cooked?

Use a meat thermometer to check the internal temperature. It should be at least 75°C in the thickest part of the chicken.

Can I prepare this dish in advance?

Yes, you can prepare the ingredients and marinate the chicken in advance. Assemble and roast when ready to serve for the best results.

Mary Berry Chicken Traybake Recipe

Recipe by Eleanor HayesCourse: Main CourseCuisine: BritishDifficulty: Beginner

Servings

4

people

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Calories

520

kcal

55

minutes

The Mary Berry Chicken Traybake Recipe offers a simple, flavourful one-pan meal with juicy chicken and roasted vegetables.

Ingredients

• 4 chicken thighs, bone-in and skin-on

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 6 garlic cloves, lightly crushed

• 1 tbsp fresh thyme leaves

• 2 sprigs of rosemary

• 300g baby potatoes, halved

• 2 red onions, quartered

• 150g green beans, trimmed

• 150g cherry tomatoes

• 1 red bell pepper, cut into large chunks (optional)

• Juice of 1/2 lemon

Directions

• Preheat your oven to 200°C (180°C fan) and line a baking tray with parchment paper.
• In a bowl, coat the chicken thighs with olive oil, salt, pepper, lightly crushed garlic, thyme and lemon juice.
• Arrange the chicken and vegetables on the tray, tucking rosemary sprigs and crushed garlic cloves between the vegetables.
• Roast in the oven for 35–40 minutes until the chicken is golden and vegetables are tender. Add the green beans for the final 15–20 minutes of cooking.
• Check the chicken with a thermometer; it should reach 75°C.
• Let the traybake rest for 5 minutes before serving.
• Transfer to a platter and garnish with fresh thyme.

Notes

• Use bone-in, skin-on chicken thighs for the best flavour and juiciness.
• Ensure the oven is fully preheated to get a crispy chicken skin.
• Cut vegetables to similar sizes for even cooking.
• Avoid overcrowding the tray; this allows the heat to circulate and roast rather than steam.
• Check the chicken’s internal temperature to ensure it’s cooked through.
• Resting the chicken after roasting keeps it moist, as the juices redistribute.
• Add the green beans during the final 15–20 minutes of cooking if you prefer them with a little bite, or roast them from the beginning for a softer texture.