Chicken Tray Bake

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Chicken Tray Bake

Everyone needs a really simple recipe to entertain a crowd. To fit the criterion, it should also be really tasty. It is best to prepare ahead of time, so that it may be popped into the oven when everyone arrives… This recipe is IT!
Serves 4


  1. 12 – 14 new potatoes
  2. 2 red peppers, cut into large pieces
  3. 1 yellow pepper, cut into large pieces (optional)
  4. 200 g mushrooms, cut in halves
  5. 350 g fresh green beans, trimmed
  6. 1.5 kg chicken portions (thighs and drumsticks are good)
  7. 1 – 2 medium red onions, peeled and cut into wedges
  8. Herbs such as parsley, thyme, mixed herbs, oregano
  9. 5 ml chilli flakes, or more if you like a hotter dish
  10. Salt and freshly ground black pepper, to taste
  11. 250 ml hot chicken stock or red wine
  12. Olive oil for drizzling


  • Parboil the new potatoes in boiling water for 8 – 10 minutes; cut in halves.
  • Using a large roasting dish, grease the base lightly with olive oil.
  • Arrange the red and yellow peppers, mushrooms and beans on the base.
  • Place the uncooked chicken portions on top.
  • Arrange the cut potatoes around the edges of the dish.
  • Tuck the onion wedges around the potatoes.
  • Season with herbs, chilli, and salt and pepper.
  • Pour chicken stock over.
  • Cover with aluminum foil.
  • Preheat oven to 180ºC/160ºC fan/Gas mark 4 and bake for 45 minutes.
  • Remove foil and bake a further 20 – 30 minutes, uncovered.
  • Thicken sauce if necessary, with a little cornflour mixed with water.
  • Serve with rice or crusty bread to mop up the juices.

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