Mary Berry's ‘no-fuss' chicken & potato traybake ‘takes minutes to put together' & there's only one pan to wash-up
The national treasure has shared her go-to chicken and potato traybake recipe and it's everything you'd expect from the queen of fuss-free family cooking.
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With just one pan, minimal prep, and bags of flavour, it's the perfect midweek winner that looks like you've made an effort (when really, you haven't).
Mary says it's a great way to feed the family as the chicken and vegetables are all cooked in one very large tray in the oven.
It sits in the oven for under an hour and only minutes to put everything together so it's perfect for a week night dinner.
And one tray means one dish to wash so no faff, and barely any mess.
The recipe pairs crispy golden potatoes with juicy chicken thighs and drumsticks, roasted in a rich mix of smoky paprika, garlic, red onion, and streaky bacon.
It's finished with a citrusy hit of preserved lemons, sweet courgette ribbons, and salty olives, though Mary insists it's totally customisable.
She said: 'I love stuffed olives, but plain green or black ones are fine if you prefer."
'And the preserved lemons give a lovely tang, but if you can't find them just slice up a fresh one.'
Everything roasts together in a single layer for that irresistible golden finish, and the result is the kind of no-fuss, no-stress meal that still tastes like a Sunday dinner.
Mary's only golden rule is not to cram everything into one overcrowded tin.
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If you're feeding a crowd, split the mix between two trays so the heat can circulate properly.
That way, every bite will be cooked to perfection, it will be crisp, tender and bursting with flavour.
And if you're wondering what to do with leftover preserved lemons (if there are any), Mary says they're perfect in tagines, pork dishes and anything that needs a zingy kick.
They'll keep in the fridge for a month or freeze for up to three, so you can prep these ahead of a busy week
So next time you're staring blankly into the fridge or can't face the thought of another round of washing up, give Mary's traybake a go.
It's proof you don't need a dozen pans, pricey ingredients or a chef's degree to whip up something seriously delicious.
Here's how to make it
It only requires six easy steps.
Get your oven hot – about 220°C or 200°C fan.
In a large roasting tin, toss the potatoes with olive oil.
Add in the onion, garlic, bacon and chicken pieces. Scatter over the lemon slices, season generously and sprinkle with paprika.
Pop it in the oven for around 40 minutes.
Remove from the oven, nestle in the courgette slices, and scatter the olives on top.
Return to the oven for another 20 minutes, until golden and bubbling.
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