It can be difficult to decide what to want to eat when you cannot be bothered cooking, which is why this zesty chicken bake is the perfect recipe for a quick home-cooked meal.
Mary Berry has shared her classic Mediterranean all-in-one chicken traybake recipe from her cookbook ‘Mary Berry Cooks’ which recipes which has been designed to be a cheap family dinner that takes around five minutes to prepare.
This recipe is simple tender chicken and vegetables which have been coasted and seasoned to be packed with flavour, and this dinner is super easy to make during the week when you’re short on time.
Mary said: “This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven.
“It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.”
READ MORE: Mary Berry’s hot-smoked salmon rice and asparagus salad is ready in 15 minutes
Instructions
Preheat the oven to 220C (or 200C fan or Gas Mark 7).
Peel and cut the potatoes into five-centimetre cubes. Place the potatoes into the roasting tin along with two tablespoons of olive oil. Shake the tin to evenly coat the tomatoes.
Chop up the bacon, and onion and crush the garlic cloves. Add the onion, garlic and bacon to the roasting tin.
Cut the lemons into quarters and then place them in the roasting tin. Season well with paprika and then place in the oven to bake for 40 minutes.
Make sure the roasting tin is not overcrowded. Divide the bake between two roasting tins if necessary.
Thickly slice the courgettes and place them in a bowl alongside one tablespoon of olive oil. Season with salt and paper.
After 40 minutes, place the courgettes and scatter olives on top of the Mediterranean bake and then return to the oven to cook for another 20 minutes or until both the chicken and vegetables are fully cooked, golden and tender.
Your delicious chicken bake is now ready to serve.
