Mary Berry's Vibrant Thai Chicken Traybake: A Quick and Flavorful Weekend Dinner

With the weekend approaching and warmer days ahead, the last thing you want is to spend hours in the kitchen. Even when you have more free time, quick and easy dinners let you enjoy your evenings without stress.

Traybakes are a fantastic go-to: simple, versatile, and packed with flavor. Mary Berry’s Thai chicken traybake from her latest cookbook, Mary 90, stands out as the perfect recipe for a fast, delicious weekend meal.

This one-pan wonder combines succulent chicken with fresh vegetables like peppers, aubergine, spinach, and onions, all infused with aromatic Thai flavors. Beyond convenience, it offers a wholesome punch of protein and nutrients, making it both satisfying and nutritious.

Mary’s recipe highlights the vibrant, fragrant nature of this dish, recommending it be served immediately with rice or a fresh salad to best enjoy its flavors.

Here’s how to make Mary Berry’s Thai chicken traybake at home:

Ingredients
(For the sauce and traybake — detailed ingredients list omitted for brevity)

Method

Preheat your oven to 220°C/200°C Fan/Gas 7.
Combine all sauce ingredients in a bowl.
Scatter aubergine, peppers, and onion into a large roasting tin. Drizzle with two tablespoons of oil, toss to coat, then pour over half of the sauce. Add lime leaves and lemongrass. Roast for 15 minutes.
Toss chicken with remaining oil and sweet chili sauce; season generously. Brown quickly in a hot frying pan until golden and sealed.
Remove the roasting tin from the oven; pour remaining sauce over veggies. Arrange chicken on top and return to the oven for 15 minutes, or until fully cooked.
Transfer chicken to a plate. Stir spinach and Thai basil into the sauce and vegetables, warming gently until spinach wilts.
Serve immediately with rice for a beautiful, speedy meal.

Perfect for those who crave bold flavours without the hassle, this Thai chicken traybake is sure to become a favorite in your repertoire.