Mary Berry has shared a simple yet foolproof recipe for a mouthwatering chicken traybake that promises to impress even the most discerning dinner guests.
Perfect for both family meals and dinner parties, this easy, one-pan recipe requires less than an hour in the oven.
The key to transforming this dish into something truly special, according to the celebrated TV chef, lies in one unique ingredient –preserved lemons.
In agreement, renowned chef and author Yotam Ottolenghi also uses this ingredient, which he describes as the “ultimate flavour bomb” that can elevate any meal.
Its tangy citrus punch and sharp zest makes it a fantastic addition to dressings, salads, soups, or stews.
Guide to cooking a juicy chicken traybake
Ingredients
One kg peeled potatoes cut into chunks
Three tbsp olive oil
One large onion cut into wedges
Two crushed garlic cloves
Six smoked streaky bacon rashers cut into 1cm pieces
Six chicken thighs
Six chicken drumsticks
Five preserved lemons cut into quarters
Half tsp paprika
Three thickly sliced courgettes
One 200g can of anchovy-stuffed olives – drained
Salt and freshly ground pepper
Method
Preheat your oven to 220C (200C fan) or gas mark seven. Place the potatoes into a large roasting tray, drizzle with two tablespoons of oil, and toss them until evenly coated. Next, add the onions, garlic, bacon, and chicken slices, giving everything a good mix.
Add the preserved lemons to the tray and season generously, beginning with a liberal sprinkling of paprika. Pop the tray into the oven for 40 minutes to roast.
Meanwhile, in a separate bowl, toss the courgettes with the remaining oil, seasoning them with salt and pepper.
Arrange the courgettes around the chicken pieces and scatter the olives across the tray. Return the dish to the oven for another 20 minutes until the chicken and vegetables are golden and tender.
The Happy Foodie has offered some expert advice for perfecting this dish: resist the urge to overcrowd your tray, as spreading the ingredients in a “single layer” ensures even cooking. If needed, use a second tray to give everything enough room to cook properly.
They also shared some useful tips about preserved lemons: “Preserved lemons can usually be found in jars in the speciality section of most supermarkets.
“Traditionally from Morocco, they are preserved in salt water, which makes them soft and beautifully citrusy. They are perfect for flavouring tagines, as well as chicken or pork dishes.
“Preserved lemons can be stored in the fridge for up to a month, or you can freeze them in a freezer-safe container for up to three months.”
