Delia Smith Chicken Tray Bake

This Delia Smith Chicken Tray Bake is a comforting, no-fuss dinner that delivers crisp skin, tender meat, and rich, savoury flavour in one pan. The chicken roasts alongside vegetables, soaking up herbs and natural juices as it cooks. It is an easy, reliable recipe suitable for beginners, yet satisfying enough for a relaxed family supper. Total time is around 1 hour and 20 minutes from start to finish.

Ingredients

For the chicken

• 1 whole chicken, about 1.6kg
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• 1 lemon, halved
• 2 garlic cloves, lightly crushed

For the vegetables

• 750g potatoes, peeled and cut into chunks
• 3 carrots, peeled and thickly sliced
• 2 red onions, cut into wedges
• 2 sprigs fresh rosemary
• 1 tsp dried thyme

How to Make Delia Smith Chicken Tray Bake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a large roasting tray on a middle shelf so the heat circulates evenly.
• Prepare the vegetables: Add the potatoes, carrots, and red onions to the roasting tray. Drizzle with half the olive oil, season lightly, and toss well so everything is evenly coated.
• Prepare the chicken: Pat the chicken dry with kitchen paper. Rub the remaining olive oil all over the skin, then season generously with salt and black pepper.
• Assemble the tray bake: Place the chicken on top of the vegetables. Stuff the cavity with the lemon halves and garlic, then tuck the rosemary sprigs around the tray.
• Roast the chicken: Roast uncovered for 1 hour and 10 minutes, basting once halfway through. The chicken is ready when the juices run clear and the skin is golden and crisp.
• Rest before serving: Remove from the oven and leave the chicken to rest for 10 minutes. This keeps the meat juicy and allows the flavours to settle.

Tips

How do I get really crisp chicken skin?

Make sure the chicken skin is completely dry before oiling and seasoning. Roasting uncovered at a high temperature helps the skin crisp beautifully.

What if my vegetables cook faster than the chicken?

If the vegetables brown too quickly, loosely cover them with foil while the chicken finishes roasting.

Can I use chicken pieces instead of a whole chicken?

Yes, thighs and drumsticks work well. Reduce the cooking time to around 45 to 50 minutes and check for doneness.

Serving Suggestions

• Serve with steamed green beans or buttered peas
• Add a simple green salad with vinaigrette
• Spoon over the pan juices for extra flavour

Storage

Room temperature

Do not leave cooked chicken at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

The cooked chicken and vegetables can be frozen for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 32 g
• Protein: 42 g
• Fat: 26 g
• Saturated fat: 7 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Chicken Tray Bake

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith chicken tray bake with crispy skin, tender meat, and roasted vegetables cooked together in one pan.

Ingredients

• 1 whole chicken (about 1.6kg)

• 2 tbsp olive oil

• 750g potatoes, chopped

• 3 carrots, sliced

• 2 red onions, wedged

• 1 lemon, halved

• 2 garlic cloves

• Fresh rosemary

• 1 tsp dried thyme

• Sea salt

• Black pepper

Directions

• Preheat the oven to 200°C or 180°C fan.
• Add vegetables to the roasting tray, drizzle with oil, and season lightly.
• Season the chicken and place on top of the vegetables.
• Stuff with lemon and garlic and add rosemary.
• Roast for 1 hour 10 minutes until golden and cooked through.
• Rest for 10 minutes before carving and serving.

Notes

• Resting the chicken keeps it juicy.
• Baste once during cooking for extra flavour.
• Leftovers can be refrigerated for up to 3 days.