Check out our latest magazine... Read Online

Tray Baked Chicken With Potatoes And Tomatoes

Saturday, 20 November 2021 09:00

By Adele Trathan

This all-in-one tray bake by Adele Trathan is ideal as a mid-week meal, it combines great flavours for a tasty meal but with minimal washing-up

Serves: 4

INGREDIENTS

  • 4 chicken breasts, trimmed and halved
  • 2 tbsp Dijon mustard
  • Juice of 1 lemon
  • 2 tsp paprika
  • 4 tbsp olive oil
  • 700g (1lb 8oz) waxy baby potatoes
  • 1 red onion, cut into 8 wedges
  • 1 red or yellow pepper, sliced
  • 6 garlic cloves, whole but bashed
  • 275g (10oz) cherry tomatoes, halved
  • A few sprigs of rosemary
  • Chopped parsley to garnish (optional)

METHOD

  1. Heat the oven to 200C (400F, Gas 6). In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and season with salt and pepper to taste. Add the chicken halves and toss to coat. Set aside while you chop the vegetables.
  2. Cut the baby potatoes into halves. Peel the red onion and cut into 8 wedges. Cut the cherry tomatoes in half but keep them separate from the other vegetables.
  3. In a large baking or roasting dish toss the potatoes, peppers, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan.
  4. Nestle the chicken into the vegetables and top with any extra sauce and the rosemary sprigs. Bake uncovered on the middle shelf of the pre-heated oven for 30 minutes.
  5. Remove the pan from the oven and turn the ingredients, then scatter the cherry tomatoes on top, and return the pan to the oven.
  6. Bake for another 25 to 30 minutes, or until the potatoes are tender and chicken cooked through. Garnish with parsley and serve with a salad and crusty bread.

Share

More from Food and Drink

  • Recipe: Cranachan

    Cranachan is a lovely Scottish dessert which is perfect as a delicious finale for a Burns Night supper. This recipe uses half-fat crème fraîche to lighten the cream mixture and flaked almonds for extra crunch

  • Recipe: Eggs Benedict

    Start the weekend the right way by making the perfect eggs benedict – wonderfully warming for an indulgent winter brunch

  • Recipe: Tiramisu Bread & Butter Pudding

    A feast of flavours to satisfy those sweet cravings, this is a belter of a bread and butter pudding, which really packs a punch! Perfect for Christmas gatherings

  • Recipe: Brussels Sprouts with Pomegranate & Almonds

    Brussels sprouts – they’re a festive classic that usually divides people. Yet with a simple addition of pomegranate and flaked almonds, even the most doubting of Christmas dinner diners could be won over by this recipe

  • Recipe: Chocolate, Banana & Pecan Cookies

    These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Kids Zone: Make Your Own Festive Treats!

    Join Sara Whatley in making some yummy festive recipes that the kids (and adults!) will some yummy festive recipes that the kids (and adults!) will love getting stuck into

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: Autumn Minestrone Soup

    This is a hearty autumn or early winter version of Minestrone Soup served with a lovely homemade pesto. Containing such a variety of vegetables – it will definitely up your 5-a-day quota

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Kids Zone: Apples, Apples and more Apples

    This month Sara Whatley and her family have gone mad for apples

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Weddings: The Food of Love

    From a vegan feast to sausage, mash and gravy, what will you serve at your wedding? Sara Whatley explores the world of wedding catering

  • Vino, Vidi, Vici: The Vineyards, Breweries & Distilleries of Sussex

    James Forryan investigates the history of producing wine, beer and spirits in Sussex, and how we should all say 'Cheers!' to its great success...

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Highweald Estate: Wines of Outstanding Natural Beauty

    One of the wonders of Sussex is the capacity to create food and drink of outstanding quality and Highweald Wine is one such example, producing English Sparking Wines of exceptional standard – Robert Veitch went to find out more, and enjoy a glass or two

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

© Sussex Living and Aiir 2025 | Unit 4 Regent Business Centre, 6 Jubilee Road, Burgess Hill, West Sussex, RH15 9TL