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baking tray wiht chicken fillets, potatoes, peppers, onion and tomatoes. Spatula in tray, served portion to the side in pasta bowl. Side plate with corn on the cob.
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Peri Peri Chicken Traybake

Traybakes with meat and veggies always make a fab midweek family dinner. This Peri Peri Chicken Traybake is filled with colour, flavour and nutrients.
Course Dinner
Cuisine British
Keyword baked chicken, chicken traybake, peri peri
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 445kcal
Author Donna

Ingredients

  • 2 Tablespoons Cooking Oil
  • 500 g New or Baby Potatoes Chopped in half
  • 1 Red Pepper Deseeded and cut into large slices
  • 1 Yellow Pepper Deseeded and cut into large slices
  • 1 Green Pepper Deseeded and cut into large slices
  • 2 Red Onions Peeled and cut into 8 large chunks
  • 500 g Mini Chicken Breast Fillets
  • 250 g Vine Cherry Tomatoes
  • 3 Tablespoons Peri Peri Seasoning

Instructions

  • Preheat the oven to 180 Degrees C (fan-assisted).
  • Place the potatoes, peppers and onions in a large mixing bowl and drizzle over 1 tablespoon of oil.
  • Add 1 Tablespoon of Peri Peri Seasoning.
  • Mix well, so that the potatoes and vegetables are well coated in oil and seasoning, adding a little more if desired.
  • Tip onto a large baking tray.
  • Bake for 20 minutes.
  • While the veg is baking, place the mini chicken fillets in the now empty mixing bowl.
  • Add the rest of the oil and peri peri seasoning.
  • Mix well, until coated, adding a little more oil or seasoning if desired.
  • Leave to one side while the veg and potatoes bake.
  • After 20 minutes, remove the tray from the oven and toss carefully with a spatula.
  • Carefully nestle the chicken fillets on top.
  • Bake for a further 20 minutes.
  • Remove from the oven, and nestle on the tomatoes.
  • Return to the oven and bake for a further 5 minutes.
  • Check that the chicken is thoroughly cooked and piping hot in the centre before serving, returning to the oven if necessary.

Notes

  • You can use different peppers and potatoes and add veg like courgettes if you prefer.
  • You can also use large chicken breasts, but these will take longer to cook, and you may want to add them from the beginning of the bake, turning halfway through when you toss the vegetables and potatoes.
  • I buy peri peri seasoning in jars with other spices, but you can make your own. There’s a great recipe here.