Crispy chicken skin and tender potatoes roasted in the same tin make a classic chicken tray bake. For a simple family dinner, Delia Smith Chicken Tray Bake Recipe combines juicy chicken with garlic, lemon, and rosemary for a rich roasted flavour.
Ingredients
This recipe serves 4 people and takes approximately 15 minutes to prepare and 45–55 minutes to cook.
4 chicken leg quarters, skin on
500g baby potatoes, halved
1 whole garlic bulb, separated into cloves
1 large lemon, cut into wedges
3 tablespoons olive oil
2 tablespoons chicken stock or dry white wine
4 fresh rosemary sprigs
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon dried thyme (optional)
1 teaspoon grated lemon zest (optional)
For the chicken: Bone-in chicken quarters are my first choice because the meat stays juicy during roasting, while the skin becomes golden and slightly crisp. Chicken thighs are also suitable.
For the potatoes: Baby potatoes are particularly good here because their thin skins roast nicely without peeling. Charlotte potatoes or other small waxy varieties are equally suitable.
For the herbs: Fresh rosemary gives the chicken a familiar roast-dinner flavour. Thyme can replace rosemary if preferred.
How to Make Delia Smith Chicken Tray Bake
Step 1: Prepare the Chicken and Potatoes
Preheat the oven to 200°C (180°C fan), Gas Mark 6. Place a large roasting tin on your worktop, preferably one that allows the chicken and potatoes to sit comfortably without overlapping.
Pat the chicken dry with kitchen paper. This helps the skin brown properly instead of becoming soft during cooking.
Wash the potatoes and cut them into halves. Keep smaller potatoes whole if they are roughly the same size as the other pieces.
Place the potatoes in the roasting tin with half the olive oil, a little salt, and some black pepper. Toss until evenly coated.
Separate the garlic cloves without peeling them. Cut the lemon into wedges and have the rosemary ready.
Step 2: Season and Arrange the Chicken
Place the chicken quarters between the potatoes, keeping the skin facing upwards.
Drizzle the remaining olive oil over the chicken, then season with sea salt, black pepper, and dried thyme if using. Rub the seasoning gently over the skin.
Scatter the garlic cloves around the tin and tuck the rosemary sprigs between the chicken and potatoes. Add the lemon wedges, keeping most of them beside the chicken rather than directly underneath it.
Pour the chicken stock or white wine into the bottom of the roasting tin.
I prefer using whole garlic cloves with their skins still on. After roasting, the garlic becomes soft enough to squeeze out with a fork, and its flavour is sweeter than raw garlic.
Keep a little space around each chicken piece. If everything is packed too tightly, the vegetables release steam and the chicken skin struggles to brown.
Step 3: Roast Until Golden
Place the roasting tin on the middle shelf of the oven and cook for 45–55 minutes.
After approximately 25 minutes, turn the potatoes gently so they can brown on different sides. Leave the chicken skin facing upwards.
During the final 10 minutes, check the chicken and potatoes. The chicken should have golden-brown skin, and the potatoes should feel tender when pierced with a fork.
Check the thickest part of the chicken with a meat thermometer, avoiding the bone. It should register at least 74°C (165°F).
If the chicken has cooked through but the skin needs more colour, place the tin under a hot grill for 2–3 minutes. Watch carefully because the skin can brown quickly.
Remove the roasting tin from the oven and leave the chicken to rest for 5 minutes. Spoon the warm cooking juices over the potatoes before serving.
What to Serve With Delia Smith Chicken Tray Bake
The potatoes already make this a fairly complete meal, but a simple vegetable side goes nicely with the roasted chicken.
Steamed green beans: Fresh green beans have a mild flavour that goes well with rosemary and garlic. Cook them until tender but still slightly firm.
Roasted carrots: Carrots become sweeter in the oven and pair nicely with the lemon-flavoured chicken. You can roast them separately while the chicken cooks.
Garden salad: A salad of lettuce, cucumber, and tomatoes adds something fresh alongside the rich roasting juices.
Steamed broccoli: Broccoli is a simple choice for anyone who wants more vegetables without preparing another complicated dish.
Crusty bread: A slice of fresh bread is useful for soaking up the garlic and chicken juices left on the plate.
I think Delia Smith Chicken Tray Bake Recipe tastes best with green vegetables and a little extra roasted lemon squeezed over the chicken. The roasting juices already provide enough flavour without adding a separate sauce.
Delia Smith Chicken Tray Bake Nutrition Information
The following nutritional values are approximate per serving, assuming the recipe is divided into four portions.
Nutrient | Approximate Amount |
|---|---|
Calories | 600 kcal |
Protein | 42g |
Carbohydrates | 25g |
Total Fat | 36g |
Saturated Fat | 9g |
Fibre | 3g |
Sodium | 750mg |
The figures will change depending on the size of the chicken quarters, the amount of skin eaten, and how much oil and roasting juice reaches each plate.
Chicken provides protein, potatoes supply carbohydrates, and olive oil contributes mostly unsaturated fats.
FAQs
Can I Use Chicken Thighs Instead of Chicken Quarters?
Yes. Bone-in chicken thighs work very well and usually need around 40–50 minutes in the oven. Check the internal temperature before serving because cooking times vary with size.
How Do I Make the Chicken Skin Crispy?
Dry the chicken skin before seasoning, avoid overcrowding the roasting tin, and keep the skin facing upwards. Do not pour stock directly over the chicken because excess moisture can soften the skin.
Can I Prepare This Chicken Tray Bake Ahead of Time?
Yes. You can season the chicken and prepare the vegetables several hours before cooking. Keep everything covered in the refrigerator until you are ready to roast.
Can I Add Other Vegetables?
Yes. Red onions, carrots, parsnips, and peppers are good additions. Cut firm vegetables into smaller pieces so they cook alongside the potatoes. Softer vegetables can be added later to prevent overcooking.
How Long Can I Store Leftovers?
Store leftover chicken and potatoes in an airtight container in the refrigerator within two hours of cooking. They will keep for 3–4 days. Reheat thoroughly until the chicken reaches 74°C (165°F).
Why Are My Potatoes Not Crispy?
Potatoes may stay soft if the roasting tin is overcrowded or contains too much liquid. Spread them out, use only a small amount of stock, and turn them halfway through roasting. If the chicken finishes first, remove it and give the potatoes another 5–10 minutes in the oven.