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Chicken & Potato Tray Bake

Red Hot Chicken & Potato Traybake

A very simple flavour profile with a predominant chilli note.
Course Main Course
Cuisine Multi-cuisine
Servings 4


For the chicken:

  • 1 kg bone-in chicken legs, drumsticks or thighs
  • 6 tbsp passata
  • 1 tbsp prepared English mustard (I used Colman's) you can omit this if you don't have it
  • 1-3 tbsp hot chilli paste I used Priya's but it's not easily available, so use any that you have or use chilli powder. Quantities will vary on the heat of the product and that required.
  • tsp salt
  • 2 - 3 tbsp oil rapeseed for preference but use any unflavoured kind that you have.

Rest of the ingredients:

  • 2-4 onions peeled & sliced lengthwise into half moons
  • 2-4 potatoes scrubbed, then sliced into rounds (do not peel)
  • 15 cherry tomatoes or 1 large tomato, chopped
  • oil for greasing the sheet pan


Marinate the chicken:

  • Skin the chicken pieces and make gashes in each piece. In a bowl, combine all the marinade ingredients and add the chicken to it. Use your hands to massage the marinade into the chicken, particularly into the gashes. Cover and refrigerate overnight.


  • The next day, take the chicken out of the fridge an hour before you want to bake it. Preheat oven to 200°C/400°F/Gas Mark 6. Prepare the vegetables while the oven heats up.
  • Get your trays ready. Depending on the size of your onions & potatoes, you may need 1 or 2 trays. The point is not to overcrowd the tray. Lightly grease the tray(s) and set aside.
  • With a slotted spoon, take the chicken out of the marinade and set aside (not on the tray!), leaving behind as much marinade as possible.
  • To this marinade, first add the onions, give a quick toss, then using the slotted spoon, spread out on the prepared tray(s). You should still have some marinade left in the bowl.
  • Repeat the above step with the potatoes and spread on top of the onions.
  • Add the tomatoes on top followed by the chicken. (I was out of tomatoes, hence none for my chicken sadly!)
  • Bake, uncovered, for about half an hour until the chicken looks almost done.
  • Crank up the oven to its maximum temperature and bake for 15 -30 minutes, checking on it regularly, until the chicken and the vegetables are charred in places.


An original recipe from Capers in my Kitchen.
Keyword chicken, chilli, easy, hot, potato, spicy, traybake