Making a traybake from scratch requires minimal preparation and cooking, with the most taxing task being chopping the ingredients. The core flavours in a traybake come from a combination of vegetable, stock, and the addition of meat or fish, but it’s the seasoning that really sets it apart, as Rick Stein shows with his seasonal recipe. Hailed from his “simple suppers” series, Rick’s fresh and zesty chicken bake is “the perfect one-tray dish” that requires very little time and effort.
Rick keeps simplicity at the heart of this dish, with whole chicken thighs seasoned with thyme, fennel, garlic and lemon. Chicken thighs are often considered better than breasts due to their richer flavour and increased tenderness, largely because of their higher fat content.
Method
A traybake is mostly cooked in the oven, so it’s important to heat it beforehand before adding the dish.
Preheat your oven to 220C or fan 200C and prepare all your ingredients. Heat a small amount of oil in a large frying pan over medium-high heat.
Fry the chicken thighs in batches for a few minutes until the skin becomes deep golden brown, then flip and fry for about a minute on the other side.
In a bowl, combine lemon juice, garlic, thyme, and the remaining olive oil. Arrange slices of courgette, fennel, and potato in a large roasting dish.
Drizzle two-thirds of the lemon and oil mixture over the vegetables and toss to coat. Season with salt and pepper.
Place the chicken on top, skin-side up, and pour the remaining lemon and oil over it.
Season again, then bake for 35-40 minutes until the chicken skin is crispy and golden, and the vegetables are tender yet slightly firm. Serve with a green salad or green beans for a balanced meal.