Low Syn Chicken, Potato, Vegetable Tray Bake
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  • 650 g (22.9oz) (approx 6 thighs) of chicken thighs (skin and visible fat removed)
  • 1650 g (22.9oz) of baby potatoes (I used yellow baby potatoes), halved
  • 1300 g (10.5oz) of zucchini (courgette), halved lengthways and sliced
  • 125 og (9oz) of butternut squash, chopped
  • 11 red pepper, chopped
  • 11 medium red onion, chopped
  • 11 clove of garlic
  • 11 tbs of sweet paprika
  • 11/2 tsp of onion powder
  • 11/2 tsp of garlic powder
  • 1 pinch of cayenne pepper
  • 1 salt and black pepper
  • 11/2 tbs of balsamic vinegar
  • 11 tbs of maple syrup - 2 syns
  • 11 cup (240ml) of chicken stock
  • 1 spray oilPreheat oven to 220c/425f (gas mark 7)
  • 1 Place potatoes in a saucepan, cover with water, bring to a boil, turn off heat, leave for 5 mins, then drain.
  • 1 Slice each chicken in half and add to a bowl. Add the garlic clove, paprika, cayenne, garlic powder, onion powder, balsamic vinegar, maple syrup and salt and black pepper and mix well to coat.
  • 1 Add the potatoes, red pepper, onion, zucchini and butternut squash to a large baking tray in one even layer.
  • 1 Top with the chicken and then pour over the top with the chicken stock.
  • 1 Spray with the spray oil.
  • 1 Place in the oven and bake for 45 mins, take out half way through cooking to baste with the stock/sauce.
  • 1 The traybake is ready when the potatoes are a lovely golden colour and the chicken is caramelized on the edges. 
  • 1 Enjoy as is, or serve with some additional sides. 



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