Spiced Chicken Traybake with Potatoes and Tomatoes

This spiced chicken traybake is a great way to cook a meal as everything goes into the tray and bakes together. In this traybake, we’ve got spiced up some chicken thigh cutlets and roasted them with potatoes and tomatoes. The chicken is marinated in a spice paste of coriander seeds, black pepper, lemon and garlic, then roasted with potatoes and tomatoes.

This spiced chicken traybake has been on regular rotation in my household lately. Serve with a simple green salad for a satisfying dinner. Serves 4-6, depending on appetites.

Start the recipe a day ahead so that the chicken has time to marinate. I recommend buying double the amount of chicken and doubling the spice paste ingredients, then follow steps 1 and 2 in the recipe. Keep half the chicken to cook as per the recipe and place the remaining chicken into a ziplock bag or container, label, and freeze for another time. Simply defrost the chicken for 24 hours before cooking, starting at step 3.

Some equipment you may need are:

• roasting tray
• microplane
• cook’s knife
• chopping board

This recipe is adapted from one by Karen Martini.

Spiced chicken, potato & tomato traybake

A traybake is a great way to cook a meal as everything goes into the tray and bakes together. In this traybake, we’ve spiced up chicken thigh cutlets and roasted them with potatoes and tomatoes. The chicken is marinated in a spice paste of coriander seeds, black pepper, garlic, and lemon, then roasted with potatoes and tomatoes. I recommend buying double the amount of chicken and doubling the spice paste ingredients, then follow steps 1 and 2 in the recipe. Keep half the chicken to cook as per the recipe and place the remaining chicken in a ziplock bag or container, label, and freeze for another time. Simply defrost the chicken for 24 hours before cooking, starting at step 3.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course Dinner

Servings 4 people

Equipment

• Oven
• Mortar & pestle
• Roasting tray

Ingredients

  

• 8 chicken thigh cutlets bone-in, skin on

Spice paste

• 6 tsp coriander seeds
• 2 tsp black peppercorns
• 4 cloves garlic
• 1 lemon, zested or 1 wedge preserved lemon (skin only)
• 1 tbsp salt flakes
• 1 tsp chilli flakes optional
• 2-3 tbsp olive oil
• 50 ml verjuice or white wine

Additions to the tray

• 4-6 large potatoes cut into 3 cm chunks
• 250 g cherry tomatoes
• 4 sprigs thyme

To finish

• 2 tbsp red wine vinegar
• fresh parsley sprigs

Instructions

 

• Place the coriander seeds and peppercorns in the bowl (mortar) of the mortar and pestle and pound until roughly crushed. Next add the garlic cloves, lemon zest or preserved lemon, chilli flakes and salt and pound to a paste. Add a tablespoon of the oil and the verjuice or wine to loosen the paste.
• Prepare the chicken pieces by making a couple of slashes through the skin and top layer of the meat. Place the chicken pieces in a large bowl or ziplock bag, add the spice paste and massage the spice paste into the chicken. Cover and refrigerate overnight if time allows, or for at least 1 hour.
• Preheat the oven to 190C. Line a large baking/roasting tray with baking paper to make cleaning up easier. Ideally you want the chicken pieces to be in a single layer with space for the potatoes and tomatoes. Roast in two trays if necessary so that everything cooks and browns evenly.
• Place the chopped potatoes in a bowl along with the cherry tomatoes and thyme sprigs. Season with some extra salt flakes and drizzle generously with the remaining olive oil.
• Lay the chicken pieces on the tray and scatter the potatoes, tomatoes and thyme in and around the chicken pieces then transfer to the oven and roast for about 55 minutes to 1 hour, or until golden and cooked through.
• Remove from the oven and drizzle with the red wine vinegar, then rest the meat for 5 minutes or so.

Video

https://www.instagram.com/tv/CTRZYnxhHjH/?utm_source=ig_web_copy_link

Notes

This recipe is adapted from one by Karen Martini. I have reduced the quantity of coriander seeds, pepper, and garlic used as I found the original version a bit too spicy. I’ve also added in the potatoes as they soak up the flavours in the roasting tray so perfectly.