Mary Berry shares her method for the juiciest chicken - just adds one special ingredient
Mary Berry's chicken tray bake recipe is perfect for dinner parties as it's a one-pot dish that's easy to prepare and cook - and is also guaranteed to impress your guests.
Mary Berry has divulged a quick and easy recipe that guarantees the creation of the most succulent chicken traybake imaginable sure to wow your dinner guests.
Tailor-made for both family dinners and dinner parties, this one-dish wonder takes less than an hour in the oven.
The secret to elevating this dish to new culinary heights, according to the esteemed TV cook, lies in a single magic ingredient - preserved lemons. Celebrated chef and writer Yotam Ottolenghi champions this "ultimate flavour bomb" for any meal.
The citrusy kick and zesty sharpness of preserved lemons make them an impeccable addition to dressings, salads, soups, or stews.
Here is the guide to preparing a delectable chicken traybake:
Ingredients
One kg peeled potatoes cut into chunks
Three tbsp 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
One 1/2 tsp paprika
Three thickly sliced courgettes
One 200g can of anchovy-stuffed olives - drained
salt and freshly ground pepper
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Instructions
Ramp the oven up to 220C/200C fan/Gas 7; fling the potatoes into a substantial roasting tin, drizzle with two tablespoons of oil and jostle them till thoroughly coated. Follow this by tossing in the onions, garlic, bacon, and chicken slices to mix.
Chuck in the lemons to the tin and lavish with seasoning - start liberally dusting the paprika then send it to roast for 40 minutes.
In a separate bowl, tumble the courgettes with the leftover oil and a good pitch of salt and pepper, nestle them among the chicken pieces, and scatter the olives over all.
Return this assembly to the heat for another 20 minutes until both chicken and veggies sport a golden tan and exude tenderness.
The Happy Foodie has dished out sage advice for those aspiring to culinary greatness: avoid the temptation to overload your baking tray, stressing the import of spreading items in a "single layer" to ensure even cooking. The experts even suggest utilising an extra tray if necessary.
In their culinary wisdom, the Happy Foodie imparted a nugget about preserved lemons: "Preserved lemons can usually be bought in jars in the speciality section of the supermarket.
"Traditionally from Morocco, the lemons are preserved in salt water and are beautifully soft and citrusy. Use them to flavour tagines and chicken or pork dishes.
"They will keep in the jar in the fridge for one month, or you can freeze them in a freezer-proof container for up to three months."
