Delia Smith Chicken Tray Bake Recipe

This Delia Smith Chicken Tray Bake is a real show stopper, perfect for a fuss-free family supper or a casual lunch. It isn’t usually cooked with sweet potatoes—standard new potatoes are the norm—but we’ve added chunks of sweet potato to the tray to add a vibrant colour and caramelized sweetness. Leave them out if you prefer. To make the skin extra crispy and golden, you can dust the chicken with a little smoked paprika before roasting. Not traditional, maybe, but very delicious.

Delia Smith Chicken Tray Bake Recipe Ingredients

• 4 fresh chicken quarters (leg and thigh attached), or 8 chicken thighs
• 500g (1 lb 2 oz) small new potatoes (waxy), scrubbed and halved
• 1 large sweet potato, peeled and cut into chunks (optional, for the twist)
• 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

How To Make Delia Smith Chicken Tray Bake Recipe

1. Prep the oven: Preheat the oven to 200°C (400°F/Gas 6). You will need a large, shallow roasting tin (tray) big enough to hold all the ingredients in a single layer.
2. Assemble the base: Place the halved new potatoes, sweet potato chunks (if using), and the unpeeled garlic cloves into the roasting tin. Scatter the lemon wedges amongst the vegetables.
3. Add the chicken: Arrange the chicken joints in the tin, nestling them in amongst the potatoes and lemon so that the skin side is facing up.
4. Season and dress: Tuck the sprigs of fresh rosemary under and around the chicken. Drizzle the olive oil evenly over everything, ensuring the chicken skin is well coated. Pour the white wine into the corner of the tin (don’t pour it over the crispy skin). Season the whole tray generously with salt and freshly milled black pepper.
5. Roast: Place the tin on a high shelf in the oven. Roast for 45 to 50 minutes. You do not need to turn the chicken, but you can baste the potatoes with the pan juices halfway through if you like.
6. Check doneness: The tray bake is ready when the chicken skin is crisp and golden, the potatoes are tender, and the juices from the chicken run clear when pierced with a skewer.
7. Serve: Squeeze the roasted garlic cloves out of their skins (or let guests do it) to create a sweet garlic paste to eat with the chicken. Serve directly from the tin or transfer to a warmed platter.

Recipe Tips

• The Single Layer Rule: You must use a tin large enough to hold everything in one layer. If the ingredients are piled on top of each other, they will steam instead of roast, and you will miss out on the crispy skin and caramelized potatoes.
• Skin-On Garlic: Don’t peel the garlic cloves. Roasting them in their skins (“en chemise”) protects them from burning and turns the inside into a soft, sweet puree that is much milder than raw garlic.
• Room Temperature Meat: Take the chicken out of the fridge 30 minutes before cooking. Cold chicken takes longer to cook and can lower the oven temperature, resulting in soggy skin.
• Waxy vs. Floury: Use waxy potatoes (like Charlottes or baby new potatoes) rather than floury ones. Waxy potatoes hold their shape when roasted, whereas floury ones can crumble and turn mushy in the tray juices.

What To Serve With Delia Smith Chicken Tray Bake Recipe

This Delia Smith Chicken Tray Bake Recipe is a complete meal in one pan, but it benefits from a splash of green. A simple crisp Green Salad with a sharp vinaigrette helps cut through the richness of the roasted chicken juices. Steamed Green Beans or Asparagus tossed in a little butter are also excellent companions. If you want to soak up the delicious lemon-garlic pan juices, serve with a basket of Crusty Baguette slices on the side.

How To Store Delia Smith Chicken Tray Bake Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Place the chicken and potatoes on a baking tray and reheat in the oven at 180°C for 15-20 minutes to re-crisp the skin. Microwaving is possible but will soften the skin.
• Freeze: You can freeze the cooked chicken, but roasted potatoes do not freeze well (they become spongy). It is best to eat the potatoes fresh and only freeze the meat.

Delia Smith Chicken Tray Bake Recipe Nutrition Facts

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

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Delia Smith Spanish Chicken​ Recipe
• Delia Smith Chicken Curry​ Recipe
• Delia Smith Chicken Casserole​ Recipe