Juicy Chicken Tray Bake Recipe: Family-Favorite Dinner Magic
Crafting a delightful chicken tray bake brings effortless magic to your dinner table.
Weeknight meals demand simple solutions that pack maximum flavor.
Crispy edges and tender meat create a crowd-pleasing centerpiece you’ll adore.
Mediterranean herbs and bright lemon zest dance across succulent chicken pieces.
Minimal prep means maximum enjoyment for busy home cooks.
Seasonal vegetables roasted alongside the chicken make this dish a complete meal.
Savor every bite of this straightforward, nutritious culinary adventure that promises to become a regular favorite.
Why Mary Berry Chicken Tray Bake Is So Good
All You Need For Mary Berry Chicken Tray Bake
Protein:Vegetables:Marinade and Sauce Ingredients:Simple Steps To Cook Mary Berry Chicken Tray Bake
Step 1: Create Flavor-Packed Marinade
Whisk together a vibrant blend of ingredients that will make your chicken sing with flavor. Select fresh herbs, zesty citrus, and aromatic spices to create a mouth-watering marinade that will transform your ordinary chicken into an extraordinary meal.
Thoroughly coat each chicken piece, ensuring every surface is generously covered. Let the chicken absorb these delicious flavors by marinating in the refrigerator.
Step 2: Prepare Fennel Base
Slice fennel into elegant, uniform pieces. Bring a pot of water to a rolling boil and gently add fennel. Cook until slightly tender but still maintaining a crisp texture. Carefully drain and set aside.
Step 3: Arrange Colorful Vegetable Canvas
Select a large baking tray and create a beautiful foundation of vegetables. Spread the parboiled fennel as your base layer, adding complementary vegetables like:Strategically place marinated chicken pieces atop this vibrant vegetable landscape.
Step 4: First Roasting Session
Slide the tray into a preheated oven. Roast at a high temperature to develop deep, caramelized flavors. Allow the chicken to turn golden and vegetables to soften and develop rich, roasted edges.
Step 5: Release Excess Moisture
Remove the tray and carefully drain any accumulated liquid. This step ensures your chicken and vegetables will crisp beautifully in the next roasting phase.
Step 6: Final Roasting Flourish
Return the tray to the oven for a final crisping session. Watch as the chicken skin turns perfectly golden and vegetables develop delightful caramelized edges.
Step 7: Create Luxurious Sauce
Collect the remaining pan juices and transform them into a silky, rich sauce. Whisk in cornstarch to create a glossy, flavorful accompaniment that ties the entire dish together.
Step 8: Plate and Serve
Artfully arrange the roasted chicken and vegetables on a serving platter. Drizzle the transformed pan sauce over the top, creating a restaurant-worthy presentation that will impress everyone at the table.
Helpful Tricks For Mary Berry Chicken Tray Bake
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Mary Berry Chicken Tray Bake FAQs Answered
The dish combines tangy marinade with sweet roasted fennel, creating a balanced and aromatic meal with herbs and subtle spices.
Yes, you can substitute fennel with root vegetables like carrots, parsnips, or potatoes that roast well and absorb the chicken’s delicious juices.
Absolutely! This tray bake is perfect for preparing ahead, as the chicken and vegetables can be marinated in advance and quickly roasted when needed.
Marinating the chicken beforehand and following the two-stage roasting method helps lock in moisture and prevent the meat from drying out.
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Chicken Tray Bake Recipe
- Total Time: 50 minutes
- Yield: 4 1x
Description
Mediterranean Chicken Tray Bake brings succulent herbs and zesty flavors to your dinner table with minimal kitchen effort. Colorful vegetables and juicy chicken create a wholesome meal that delivers Mediterranean comfort in one simple pan.
Ingredients
Protein:
- 8 (1 kg / 2.14 lb) large skinless and boneless chicken thighs
Vegetables:
- 1 fennel bulb, trimmed and sliced into 8 wedges
- 2 small red peppers, deseeded and sliced
- 2 medium sweet potatoes, peeled and cubed
- 4 mild peppadew peppers, finely chopped
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh root ginger
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 tablespoon cornflour
- 4 tablespoons mango chutney
- 2 teaspoons Chinese five-spice powder
- 3 tablespoons soy sauce
- Juice of 1/2 lemon
Instructions
- Whisk together marinade ingredients until thoroughly combined, ensuring even distribution of flavors.
- Submerge chicken pieces completely in marinade, covering every surface. Refrigerate for minimum 30 minutes to allow deep flavor penetration.
- Prepare fennel by trimming fronds and cutting into uniform wedges. Blanch in boiling water for 3-4 minutes until slightly tender, then immediately drain and cool.
- Select a large roasting tray and create a foundational layer of prepared vegetables, arranging them in a single, even spread.
- Position marinated chicken pieces strategically atop vegetable layer, ensuring maximum exposure to heat and even cooking.
- Transfer tray to preheated oven at 200°C. Roast for approximately 25 minutes, allowing chicken to develop golden exterior and vegetables to caramelize.
- Remove tray, carefully drain accumulated cooking liquids into a separate saucepan to prevent soggy vegetables.
- Return tray to oven for additional 10 minutes, enabling chicken to achieve crisp, bronzed skin and vegetables to intensify in flavor.
- While chicken rests, transform reserved cooking juices into a rich sauce by whisking in cornflour, simmering until desired consistency is reached.
- Plate chicken and roasted vegetables, drizzling thickened sauce over top for a glossy, appetizing finish.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that’s packed with protein and flavor.
- Use gluten-free cornflour if you have celiac disease or wheat sensitivities to keep the sauce safe for all diets.
- Slice fennel thinly for faster cooking and more even caramelization, which enhances its natural sweetness and texture.
- Pat chicken dry before marinating to help the seasoning stick better and ensure a crispy, golden-brown exterior when roasting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 239 kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg
Jackson Reid
Founder & Recipe Developer
Expertise
Education
Holyoke Community College – HCC-MGM Culinary Arts Institute
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and hands-on kitchen training
Jackson’s love for cooking began one dish at a time. After earning his Culinary Arts Certificate from Holyoke Community College’s HCC-MGM Culinary Arts Institute, he focused on what mattered most: creating recipes that are simple to follow and full of flavor.
At 10 Below Ice Cream, Jackson brings together global influences and a less-is-more approach. His recipes reflect his belief that good food doesn’t need to be complicated; it just needs to make sense, taste great, and feel right.
When he’s not testing ingredients or adjusting seasonings, you’ll find him hiking near Asheville, exploring local markets, or chasing the best light for food photos.