Chicken and pepper traybake
Roast raw chicken breast with potatoes, peppers and onion in one tray. Give the potatoes a head start so they soften without drying out the chicken.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 300g raw boneless skinless chicken breast, cut into 3cm pieces
- 400g potatoes, scrubbed and cut into 2cm cubes
- 2 peppers, deseeded and cut into 3cm pieces
- 1 onion, cut into 8 wedges
- 1½ tbsp olive oil
- 1 tsp dried mixed herbs
- Black pepper, to taste
Method
- Heat the oven and prepare the vegetables
Heat the oven to 220°C, or 200°C fan. Prepare the vegetables first. Use a large shallow roasting tray, about 30 × 40cm, so the ingredients can sit in one layer rather than steaming in a pile.
- Start the potatoes
Toss the potatoes in the tray with 1 tablespoon of the oil and some pepper. Spread out and roast for 20 minutes, turning halfway, until starting to colour. They will not yet be fully tender.
- Prepare the raw chicken separately
While the potatoes roast, cut the chicken on a separate board; do not wash it. Wash your hands and clean the board and knife afterwards. Keep the chicken chilled until it is ready to go into the oven.
- Add the chicken and vegetables
Carefully take out the hot tray. Add the chicken, peppers, onion, herbs and remaining oil. Turn everything together with utensils reserved for raw chicken, then spread into one layer. Roast for another 20–25 minutes, turning after 10 minutes.
- Check the centres before serving
Check several of the largest chicken pieces with a clean thermometer: the centre must reach 75°C for 30 seconds. The potatoes should offer no resistance to a knife and the peppers should be tender. If either check fails, return the tray to the oven and check again after 5 minutes, cleaning the probe between checks.
- Divide between plates
Use clean serving utensils, not those that touched raw chicken. Divide the chicken, potatoes and vegetables between two plates and spoon over the hot tray juices. Serve as a complete meal while hot.
Make it work with what you have
- Red, yellow or green peppers all work; green peppers taste less sweet. Keep the potato cubes at 2cm: large chunks need longer than the chicken.
- This timing is for boneless breast pieces, not whole breasts, bone-in joints or cooked leftovers. For safely stored cooked chicken, choose the leftover soup or wraps instead.