Chicken Traybake

Think that it's time to put the roasting tin away now that we're heading for warmer months? Wrong! You can still make fantastic use of your tins during the spring/summer seasons, simply by swapping warm, comforting spices for colourful veg and zesty flavours!

This chicken and potato recipe is the perfect alternative to your standard family favourite, and will certainly be a welcome addition to your plates when you serve them up. The flavours of the garlic and bay leaves blend beautifully with the sharp hit of lemon, creating a dish that will leave everyone asking for second helpings. 

We got this delicious recipe and accompanying image from the folks over at BBC Good Food


  • 3 tbsp of olive oil 
  • 500g of new potatoes 
  • 140g large pitted green olives 
  • 1 lemon, quartered
  • 8 fresh bay leaves
  • 6 garlic cloves, unpeeled
  • 4 large chicken thighs
  • salad leaves to serve 

Step 1 - Preheat your oven to 200oC (180 Fan, Gas Mark 6)

Step 2 - Pour olive oil into your roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic.

Step 3 - Toss everything so that it is evenly coated in oil, then add the chicken thighs skin side up.

Step 4 - Place in the oven and cook for one hour, basting with the juices in the pan halfway through.

Step 5 - At the end of the hour, check that the potatoes and chicken are cooked through, before returning to the oven for another 15 mins to crisp the chicken skin.

Step 6 - Once you've removed the tin from the oven, press down on the garlic cloves to remove them from their skin, then mix the mashed garlic with the rest of the juice.

Step 7 - Serve your dish with a fresh, leafy side salad.

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