Mary Berry's 'quick' chicken traybake recipe is a 'regular family favourite'

It is a "go-to" for families and is packed with flavour

Preparing meals for an entire family can prove challenging, particularly if you're keen to avoid spending ages in the kitchen. It can be difficult to produce something that suits everyone's preferences while delivering on taste.

Fortunately, Mary Berry has a traybake dish that's been described as a "go-to" for households. Her aromatic chicken traybake is straightforward to prepare, freeing up valuable time during hectic weekday evenings.

It feeds four to six people, making it a perfect choice when catering for the family. Mary's description states: "An all-in-one dish, this delicious aromatic chicken recipe is vibrant and full of flavour. Serve with rice or a dressed salad."

Happy Foodie, who published the recipe from Mary 90: My Very Best Recipes, noted: "Your new go-to traybake from Mary Berry is packed with roasted vegetables and chicken in a fragrant coconut Thai-inspired sauce."

The dish has received glowing feedback from those who've already given it a go. One person remarked: "Now a regular favourite. It's so tasty and so easy."

Another commented: "It is so quick and easy to make. I substituted aubergine with courgette as my family is not keen on aubergine. This is my current go to for dinner party as looks and tastes delicious."

A third reviewer said: "Very tasty and easy to make. A real family pleaser."

Mary Berry's Fragrant Chicken Traybake

• 150g baby spinach leaves
• Small bunch of Thai basil, chopped.
• 400ml can coconut milk
• Two tbsp Thai red curry paste.
• Juice of a lime
• Two tsp fish sauce
• Two tbsp sweet chilli sauce

Prepare the sauce by combining all the ingredients in a bowl.

Spread the aubergine, peppers and onion across a large, shallow roasting tin. Drizzle over two tablespoons of the oil and mix well. Pour half the sauce over the vegetables. Add the lime leaves and lemongrass. Place in the oven for 15 minutes.

Coat the chicken in the remaining oil and sweet chilli sauce.

Heat a large frying pan over a high heat until extremely hot. Add the chicken until sealed and golden brown.

Take the roasting tin out of the oven and pour over the rest of the sauce. Arrange the chicken on top and return to the oven for approximately 15 minutes or until thoroughly cooked.

Transfer the chicken onto a serving plate. Mix the spinach and Thai basil into the tin and warm until the spinach has wilted.

Serve the chicken traybake alongside rice or salad.