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Delia Smith Chicken Tray Bake Recipe

Delia Smith Chicken Tray Bake Recipe

Delia Smith's chicken tray bake recipe cooks everything in one tin for a proper dinner with minimal washing up.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 People
Course: Main Course
Cuisine: British, Mediterranean
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs skin on and bone in
  • 500 g baby potatoes halved
  • 2 red onions cut into wedges
  • 2 peppers cut into chunks
  • 200 g cherry tomatoes
  • 3 tbsp olive oil
  • 2 garlic cloves crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper
  • Fresh parsley chopped, to finish

Method
 

  1. Preheat oven to 200°C (180°C fan / Gas 6).
  2. Spread potatoes, onions and peppers across a roasting tray.
  3. Mix oil, garlic, oregano, paprika, salt and pepper.
  4. Toss vegetables in half the seasoned oil.
  5. Nestle chicken among the vegetables, skin-side up, and drizzle with remaining oil.
  6. Roast for 35–40 minutes.
  7. Add cherry tomatoes and roast a further 10–15 minutes.
  8. Scatter with parsley and serve from the tray.

Notes

Cut vegetables to similar sizes for even cooking.
Add cherry tomatoes partway through to avoid them collapsing too early.
Don't overcrowd the tray; use two trays if needed for space.
Keep chicken skin-side up throughout for the crispest result.
Freezes reasonably well for up to 2 months.