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Easy Chicken and Potato Traybake
A simple but flavourful one pan chicken, potato, and roasted pepper traybake. Served with a fresh garlic and herb yoghurt. Mix and match our sweet and herby Chicken Seasoning or spicy Piri Piri to make this your own!
Method
- Heat the oven to 220°C / 200°C fan. Add 1 ½ tbsp of oil, the potatoes to a roasting dish. Mix well and roast for 20 minutes.
- Meanwhile, pat the chicken thighs dry with kitchen paper. Rub with the remaining oil and half of the Chicken Seasoning or Piri Piri Spice Blend, making sure the seasoning gets right onto the skin.
- Remove the potatoes from the oven and add the red pepper and remaining seasoning. Give everything a good toss, then nestle the chicken thighs skin-side up amongst the potatoes.
- Return to the oven for 25–30 minutes, or until the chicken is cooked through and the skin is crisp and golden and the potatoes are beautifully browned.
- While the chicken cooks, mix the Greek yoghurt with the Garlic Granules, Mixed Herbs, lemon juice and a pinch of salt.
- Serve the crispy chicken with the potatoes and roasted pepper, with the garlic yoghurt spooned alongside or drizzled over the top.
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Chef’s Tips
- Mix it up: Use Bart Chicken Seasoning for a herby, savoury finish or swap it for Piri Piri Spice Blend for a little more heat.
- Get the skin crisp: Pat the chicken thighs really dry before seasoning, then rub the seasoning directly onto the skin so it crisps up beautifully in the oven.
- Don’t overcrowd the tray: Give the potatoes and peppers plenty of space to roast rather than steam. If needed, use a larger roasting tray for extra crispy edges.
