Chicken Traybake

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I love simple one-dish chicken traybake recipes.  They take no time to prepare, look impressive and taste great.  This one is by the lovely Nigella (Nigellissima) but you don’t really need a recipe, most combos will work.

For this recipe, and all tray bakes, you need chicken on the bone with skin on (I usually buy a whole free range chicken and joint it but chicken thighs or Marylands would work just as well) and a baking tray big enough so all the chicken can fit in one layer.

Serves 4


  • 4 potatoes, unpeeled, cut into 2cm pieces
  • zest from one lemon
  • 8 chicken thighs or 4 chicken Marylands (bone in and skin on) or a whole chicken jointed into 8-10 pieces
  • 8 Italian sausages
  • salt & coarsely ground black pepper, to taste
  • 6 sprigs of rosemary
  • ¼ cup olive oil

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  1. Preheat the oven to 200°C.
  2. Put the potatoes pieces into an oven proof dish.
  3. Add the chicken and sausages.
  4. Arrange 4 sprigs of rosemary among the chicken and sausages.
  5. Finely chop the remaining 2 sprigs of rosemary and sprinkle it onto the chicken pieces.
  6. Zest the lemon over everything, and season with the salt and pepper.
  7. Drizzle with the olive oil.
  8. Bake for 50–60 minutes, or until the chicken skin and sausages are golden and the potato pieces are cooked through.

6 thoughts on “Chicken Traybake

  1. I make something similar frequently, Glenda. Cooking both chicken and sausages would be far too much, so, I’ll make one or the other. It’s still a great dish and meal — with very little prep time or trouble. Supper couldn’t get much easier — or tastier.

    • Hiya Deb, We are back in Perth tomorrow. When does Gail have her op? This one is easy as easy can be and baked chicken always tastes great.

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