Delia Smith Chicken Tray Bake Recipe

This crispy chicken tray bake is made with bone-in chicken quarters, new potatoes, whole garlic cloves and lemon wedges. Everything roasts together in one tin at 200°C until the skin turns golden and the potatoes caramelise in the pan juices. It takes about 50 minutes and serves 4.

I make this almost every week when I want a proper roast dinner without the fuss. One heavy roasting tin, straight in the oven, and the washing up takes about two minutes.

Chicken Tray Bake Ingredients

• 4 chicken quarters (leg and thigh attached), or 8 chicken thighs
• 500g small new potatoes (waxy), scrubbed and halved
• 1 whole bulb of garlic, broken into cloves (skin left on)
• 1 large lemon, cut into 8 wedges
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons dry white wine (or vermouth)
• 4–6 sprigs fresh rosemary (or thyme)
• Salt and freshly milled black pepper

What You’ll Need

• Heavy roasting tin (30 x 40cm): A solid stainless steel tin like the ProCook stainless steel roasting tray conducts heat evenly and gives the potatoes a proper crust underneath. Thin, flimsy tins warp at high temperatures and lead to uneven cooking.
• Instant-read meat thermometer: The Thermapen One gives an accurate reading in under two seconds. It removes the guesswork from chicken doneness and is worth the investment if you roast meat regularly.
• Sharp kitchen knife: You need one to halve the potatoes, quarter the lemon and separate the garlic cloves. A dull knife crushes rather than cuts, which affects how evenly things roast.

How to Make Chicken Tray Bake

1. Heat the oven: Preheat to 200°C (180°C Fan / Gas Mark 6). You need a large, heavy roasting tin, around 30 x 40cm, big enough to hold everything in a single layer.
2. Arrange the base: Place the halved new potatoes and unpeeled garlic cloves into the tin. Scatter the lemon wedges amongst the potatoes.
3. Add the chicken: Nestle the chicken joints skin-side up amongst the potatoes and lemon. Leave space between the pieces so the skin can crisp properly.
4. Season and dress: Tuck the rosemary sprigs under and around the chicken. Drizzle the olive oil evenly over everything, making sure the skin is well coated. Pour the white wine into the corner of the tin, not over the skin.
5. Season generously: Sprinkle salt and freshly milled black pepper over the whole tray.
6. Roast: Place the tin on a high shelf and roast for 45–50 minutes. You can baste the potatoes with the pan juices halfway through, but do not turn the chicken.
7. Check doneness: The tray bake is ready when the skin is crisp and golden and the potatoes are tender. A meat thermometer like the Thermapen One should read 74°C in the thickest part of the thigh. If you do not have one, pierce with a skewer and check the juices run clear.
8. Serve: Squeeze the roasted garlic cloves out of their skins to create a sweet garlic paste. Serve straight from the tin or transfer to a warmed platter.

What Makes This Chicken Tray Bake Work?

• Use one layer only: If the ingredients are piled on top of each other, they will steam instead of roast. You need a tin large enough to hold everything flat with a little space around each piece of chicken.
• Keep the garlic in its skin: Roasting garlic cloves “en chemise” protects them from burning. The inside turns into a soft, sweet paste that is much milder than raw garlic.
• Bring the chicken to room temperature: Take it out of the fridge 30 minutes before cooking. Cold chicken lowers the oven temperature and results in soggy skin.
• Choose waxy potatoes: Charlottes or baby new potatoes hold their shape when roasted. Floury varieties crumble and turn mushy in the pan juices. If you want perfect roast potatoes, waxy is the way to go.
• Adjust timing for different cuts: Bone-in thighs and quarters need 45–50 minutes at 200°C. Chicken breasts dry out faster, so reduce the time to 30–35 minutes and add them to the tin later.
• Try a quick marinade: Toss the chicken in olive oil, lemon juice and crushed garlic for 15–30 minutes before roasting. This gives the skin extra colour and the meat more flavour throughout.

What Goes Well With This?

This is a complete meal in one tin, but it benefits from something green on the side. A simple crisp salad with a sharp vinaigrette dressing cuts through the richness of the roasted chicken juices nicely.

Steamed green beans or asparagus tossed in a little butter also work well. If you want to soak up the lemon and garlic pan juices, serve with a few slices of crusty bread on the side.

How Should I Store Leftovers?

Store any leftover chicken and potatoes in an airtight container in the fridge for up to 3 days. To reheat, spread everything on a baking tray and warm at 180°C (160°C Fan / Gas Mark 4) for 15–20 minutes to re-crisp the skin. Microwaving works but will soften the skin.

You can freeze the cooked chicken, but roasted potatoes do not freeze well. They turn spongy once thawed. Eat the potatoes fresh and only freeze the meat.

How Can I Change Up This Tray Bake?

The base recipe works well with several swaps. Try chunks of sweet potato alongside or instead of new potatoes for a caramelised, slightly sweeter result. Mediterranean vegetables like courgettes, peppers and cherry tomatoes also roast beautifully in the same time frame.

For the chicken, bone-in thighs are the best alternative to quarters. They stay juicy and cook in roughly the same time. Drumsticks also work but need a few extra minutes.

If you only have chicken breasts, add them to the tin 15 minutes after the potatoes so they do not dry out.

Swap rosemary for thyme, oregano or a mix of dried herbs. A teaspoon of smoked paprika rubbed into the skin before roasting gives it extra colour and a smoky edge.

Nutrition Facts

• Calories: 550 kcal
• Fat: 28g
• Carbohydrates: 30g
• Protein: 40g

Nutrition information is estimated per serving.

Frequently Asked Questions

How does this compare to Rick Stein’s chicken traybake? Rick Stein sears the chicken in a frying pan first for extra colour, then roasts it with courgettes and fennel. This version skips the searing and uses potatoes with lemon and garlic for a simpler, one-step approach.

Do I really need the wine? No, a splash of chicken stock works just as well, or you can leave it out entirely. The lemon wedges provide enough acidity and moisture on their own.

Why is the skin not crispy? Usually because the oven was not hot enough or the tin was too crowded. Make sure there is space around each piece of chicken and the oven is fully preheated to 200°C before the tin goes in.

What temperature should a chicken tray bake be cooked at? 200°C (180°C Fan / Gas Mark 6) is the standard for bone-in chicken with potatoes. Going higher risks burning the potatoes before the chicken cooks through.

Can I prepare this tray bake ahead of time? You can assemble everything in the tin up to a few hours in advance and keep it covered in the fridge. Take it out 20 minutes before cooking so the chicken is not ice-cold when it hits the oven.

Try More Recipes:

• Delia Smith Spanish Chicken Recipe
• Delia Smith Roast Chicken Recipe
• Delia Smith Slow Cooker Chicken Casserole Recipe