Mary Berry’s one-pot dishes are celebrated for their simplicity and incredible taste, and her all-in-one chicken traybake is no exception. Ideal for anyone looking to save time without compromising on flavour, this recipe also means minimal washing up—a win-win in any busy kitchen.
Good Food describes the dish as “an all-in-one traybake of chicken in a five-spice marinade,” which can be prepared up to four hours in advance and cooked just before serving. It’s a perfect midweek meal that combines ease and taste effortlessly.
Here’s how to make Mary Berry’s chicken traybake:
READ MORE: Somerset Microbrewery Fat Head Launches New Taproom in Taunton’s Independent Quarter
READ MORE: Somerset’s Stunning Cheddar Reservoir Welcomes Thrilling New Watersport
Ingredients
For the five-spice marinade:
For the traybake:
Method
-
Begin by marinating the chicken, covered, for at least one hour to infuse it with the rich five-spice flavours.
-
Preheat your oven to 220°C (200°C Fan).
-
Blanch fennel wedges in boiling water for five minutes. Then toss them into a large roasting tin along with your chosen vegetables.
-
Drizzle everything with oil, season generously with salt and pepper, and arrange the chicken on top. Be sure to smother the chicken with the marinade to maximize flavour.
-
Roast for 25 minutes, then remove the tray from the oven and pour the juices into a saucepan. Return the tray to the oven and roast for an additional 10 minutes, ensuring the chicken is perfectly cooked.
-
Meanwhile, prepare the sauce: blend two tablespoons of cornflour with water to form a smooth paste. Bring the reserved juices to a boil, then whisk in the cornflour mixture to thicken into a delicious gravy.
-
Serve the chicken and vegetables hot, accompanied by the rich, glossy sauce on the side.
This traybake embodies Mary Berry’s signature approach—quick, simple, and bursting with flavour. It’s an effortless way to enjoy a comforting, wholesome dinner any night of the week.