HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Chicken & Veg Traybake
Indian Chicken & Veg Traybake

Indian Chicken & Veg Traybake

with Potatoes, Pepper & Tomatoes

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Tray bakes are an absolute joy for busy cooks. Simply throw everything into a tray and leave it to bake for a deliciously simple meal. In this recipe, Chef Lizzie has roasted chicken drumsticks with red peppers, potatoes and onions in an Indian inspired yoghurt marinade bursting with bold flavours like ginger, turmeric and garam masala. Simple to cook, easy to prep and packed with flavour, this is a real weeknight winner.


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 Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

½ pack(s)

Greek Style Natural Yoghurt


1 pot(s)

Mango Chutney

1 pot(s)


1 pot(s)

Garam Masala

½ sachet

Ginger Puree

1 pack(s)


1 unit(s)

Red Onion

1 unit(s)

Red Pepper

4 unit(s)

Chicken Drumstick

1 punnet(s)

Cherry Plum Tomatoes

1 unit(s)


½ unit(s)

Green Bullet Chilli

1 bag(s)

Flaked Almonds

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3506 kJ
Energy (kcal)838 kcal
Fat35.0 g
of which saturates8.0 g
Carbohydrate72 g
of which sugars27.0 g
Protein63 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Garlic Press
Large Bowl
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and line a large baking tray with foil (you may need two). Peel and grate the garlic (or use a garlic press). In a mixing bowl, mix together half the yoghurt, half the mango chutney, the turmeric, garam masala, garlic and easy ginger. Season with a good pinch of salt and pepper.


Chop the potato into 2cm chunks (no need to peel). Peel the onion and chop into quarters. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Pop the chicken, potato, onion and pepper in the bowl with the marinade and use your hands to thoroughly mix everything together. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Transfer the entire contents of the bowl to your prepared baking tray(s) and spread out so it is in one even layer. TIP: Don't overcrowd the tray - everything needs enough space to get nice and crispy so use two trays if necessary. Roast on the top shelf of your oven until everything is cooked and nicely crisp, turning halfway through cooking, 30-35 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


While the traybake is in the oven, chop the cherry tomatoes in half. Roughly chop the coriander (stalks and all). Halve, deseed and finely chop the chilli.


Pop the remaining yoghurt and mango chutney in a small bowl and stir together. When the traybake is cooked, remove it from the oven and scatter over the cherry tomatoes. Toss to combine all the flavours then get ready to serve.


Divide the traybake between your plates. For a milder flavour, serve with a dollop of mango yoghurt. For something more punchy, stir the coriander and chilli (use as much or as little as you like!) through the mango yoghurt and dollop on top of the chicken and veggies. Scatter with flaked almonds. Enjoy!