It’s a commonly used ingredient, but one you never thought would liven up a dish as beloved and humble as the chicken traybake, as the celebrity chef explains in her recipe
Mary Berry has revealed her tempting recipe for a delectable chicken traybake that’s sure to be a hit with dinner guests. Both family dinners and posh gatherings can benefit from this fuss-free, single-tray dish which takes less than an hour to bake.
The celebrity chef swears by one game-changer of an ingredient to elevate the dish: preserved lemons. Yotam Ottolenghi, the renowned chef and writer, echoed Mary’s sentiment by calling them the “ultimate flavour bomb” which can enhance any dish with their zesty citrus kick.
The sharp zest and tangy citrus punch makes it a superb addition dressings, salads, soups and stews as well as chicken dishes, reports the Express.
Ingredients
- 1kg peeled potatoes cut into chunks
- 3tbsp olive oil
- One large onion cut into wedges
- Two crushed garlic cloves
- Six smoked streaky bacon rashers cut into 1cm pieces
- Six chicken thighs
- Six chicken drumsticks
- Five preserved lemons cut into quarters
- Half a teaspoon of paprika
- Three thickly sliced courgettes
- One 200g can of anchovy-stuffed olives – drained
- Salt and freshly ground pepper
Method
Preheat your oven to 220C (200C for fan ovens) or gas mark seven. Place the potatoes into a large roasting tray, drizzle with two tablespoons of oil until and toss them until they are evenly coated.
Add the onions, garlic, bacon and chicken, then give them a vigorous mix. Add the preserved lemons to the tray, seasoning it well with an initial sprinkle of paprika. Slide it into the oven to roast for 40 minutes.
In a separate bowl, get your courgettes dressed in the remaining oil and season them with salt and pepper. Add the courgettes around the chicken pieces, scattering olives over the top, and roast for another 20 minutes until everything is golden and perfectly tender.
As well as Mary, experts from cooking website The Happy Foodie gave their tip for perfecting the traybake: not cramming your tray. Keep ingredients in a “single layer” for uniform cooking and, if space is tight, use a second tray.
They also dished out advice on preserved lemons, saying: “Preserved lemons can usually be found in jars in the speciality section of most supermarkets.
“Traditionally from Morocco, they are preserved in salt water, which makes them soft and beautifully citrusy. They are perfect for flavouring tagines, as well as chicken or pork dishes.
“Preserved lemons can be stored in the fridge for up to a month, or you can freeze them in a freezer-safe container for up to three months.”
