HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Chicken Tray Bake
Easy Chicken Tray-Bake

Easy Chicken Tray-Bake

with Roast Veggies, Salad and Mango Chutney Yoghurt

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The trick to this tray bake is to make sure everything is well spread out. Giving the chicken and veggies enough room is important as it ensures they get lovely crispy edges. Use two trays if you need to, swapping round their position in the oven halfway through cooking.

Tags:SpicyFamily Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 pack(s)

New Potatoes

8 unit(s)

Chicken Drumstick

1 unit(s)


¾ tsp

Ground Turmeric

1 tbsp

Curry Powder

2 unit(s)

Red Pepper

2 unit(s)

Red Onion

40 tbsp

Mango Chutney

1 pot(s)

Greek Style Yoghurt


1 bunch(es)

Flat Leaf Parsley

1 tbsp


2 tbsp

Olive Oil for the dressing

1 unit(s)


2 bag(s)

Steve's Leaves Peashoots - DO NOT USE

Not included in your delivery

3 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4092 kJ
Energy (kcal)978 kcal
Fat56.0 g
of which saturates14.0 g
Carbohydrate52 g
of which sugars24.0 g
Protein47 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Quarter the new potatoes and pop them on a baking tray with the chicken. TIP: Use the biggest baking tray you have - there's a lot to fit on! Use two if necessary. Zest the lemon into a small bowl. Mix in the turmeric, curry powder and olive oil for the spices (amount specified in the ingredient list). Season with salt and black pepper then pour over the potatoes and chicken. Toss to coat evenly.


Roast the potatoes and chicken on the top shelf of your oven until the potatoes are browned and crispy and the chicken is cooked through, 35-40 mins. TIP: The chicken is cooked when it is no longer pink in the middle. If using two baking trays, put one on the top shelf and one on the middle and remember to swap them round halfway through cooking.


Meanwhile, halve, then remove the core from the red pepper and cut into 1cm thick slices. Halve, peel and thinly slice the red onion into half moons. When the potatoes and chicken are 20 mins into their cooking time, remove the baking tray(s) from your oven. Add the pepper and onion and toss so everything is evenly coated in oil (add a little more if necessary). Roast for the remaining 15 mins.


While everything is cooking, put the mango chutney and Greek yoghurt in another small bowl and mix them together. Roughly chop the parsley (stalks and all).


Put the honey in a large bowl. Squeeze in the lemon juice and add the olive oil for the dressing (amount specified in ingredient list). Season with salt and black pepper then whisk together. Remove the top and bottom from the cucumber, then thinly slice into rounds. Just before the potatoes, chicken and veggies come out of the oven, add the pea shoots and cucumber to the bowl with the dressing and toss together.


Once the potatoes, chicken and veggies are cooked, add the parsley and toss to distribute it evenly. Serve on plates with some salad alongside and a spoonful of mango chutney yoghurt. Enjoy!