
Recipe: Early Summer Chicken Tray Bake
Nothing says 'easy entertaining' like a one-tray bake. And when it incorporates seasonal ingredients, all the better! We love baking asparagus, as it gives a totally different flavour to serving it steamed.
Also, this dish is easily made-vegan by swapping the chicken thighs for a drained jar of Bold Bean White Beans after the potatoes have cooked for 20 minutes.
Here's how to make Early Summer Chicken Tray Bake
Serves 4 or 2 with leftovers
Prep time: 45 minutes
Gluten free, dairy free
Vegan swap: drain a jar of Bold Bean White Beans after the potatoes have cooked for 20 minutes
Ingredients for our Early Summer Chicken Tray Bake- 8 chicken thighs, skin on (bone in or out, up to you)
- 800 g jersey royal potatoes, halved depending on size
- 3 tablespoons extra virgin olive oil
- 350 g radishes, some halved, some left whole
- 250 g asparagus
- A handful of oregano sprigs
- A small handful of basil leaves
- Salt + freshly ground black pepper
Want to make it a meal? See our recipe for the Heritage Tomato Salad here

- Preheat the oven to 200°C.
- Toss the chicken thighs and jersey royals in 2 tablespoons of extra virgin olive oil on a large baking tray and season well. Roast for 20 minutes.
- After 20 minutes, add the radishes and return to the oven for a further 10 minutes.
- After 10 minutes, add the asparagus and oregano and cook for a further 7-8 minutes. The chicken, potatoes and radishes should be roasted and golden and the asparagus should be tender.
- While the chicken tray bake is cooking, mix the shallot with the red wine vinegar and remaining olive oil and set aside.
- Roughly slice the tomatoes so you get lots of different shapes and sizes. Season with salt to draw out the flavour.
- When you’re ready to eat, garnish the chicken tray bake with basil leaves. Pour the shallot dressing over the tomatoes and scatter over the parsley. Season well and enjoy.