Indian-Spiced Chicken and Potato Traybake

It’s no secret that I love a chicken traybake — or sheet pan dinner, if you prefer — as those of you have made my Chicken Traybake with Bitter Orange and Fennel, Chicken and Pea Traybake, and One Pan Sage and Onion Chicken and Sausage know only too well. But this is another absolute favourite in my house, and I’m thrilled it has now found a home on the website.

There is just something incontestably relaxing about bunging everything in a roasting tin and thence into the oven where it can cook merrily away without any input from you. And there is much less washing up at the end, too.

Easy as this recipe is, I do require you to peel the potatoes. Now, I’m not one for peeling potatoes if I can get away with it generally, but here you want the cubes of potato not to crisp up in the oven but to drink in the spiced lime and chicken juices as they cook, becoming soft and soused.

And should you have any chicken leftover, you can make one of my favourite sandwiches: for one chicken thigh (take the meat off the bone and then shred or chop it), you mix together a tablespoonful of mayo, a pinch of salt and a teaspoon each of garam masala and mango chutney; stir your shredded chicken into this and clamp between two pieces of bread.

Finally, although you can make the pink-pickled onions just before you assemble the traybake, I like to do it a few hours in advance or even the night before. And to make these, simply cut a small red onion (or half a larger one) into fine half moons, cover with lime juice, and leave to steep, removing them from the lime juice to serve.

For US cup measures, use the toggle at the top of the ingredients list.

It’s no secret that I love a chicken traybake — or sheet pan dinner, if you prefer — as those of you have made my Chicken Traybake with Bitter Orange and Fennel, Chicken and Pea Traybake, and One Pan Sage and Onion Chicken and Sausage know only too well. But this is another absolute favourite in my house, and I’m thrilled it has now found a home on the website.

There is just something incontestably relaxing about bunging everything in a roasting tin and thence into the oven where it can cook merrily away without any input from you. And there is much less washing up at the end, too.

Easy as this recipe is, I do require you to peel the potatoes. Now, I’m not one for peeling potatoes if I can get away with it generally, but here you want the cubes of potato not to crisp up in the oven but to drink in the spiced lime and chicken juices as they cook, becoming soft and soused.

And should you have any chicken leftover, you can make one of my favourite sandwiches: for one chicken thigh (take the meat off the bone and then shred or chop it), you mix together a tablespoonful of mayo, a pinch of salt and a teaspoon each of garam masala and mango chutney; stir your shredded chicken into this and clamp between two pieces of bread.

Finally, although you can make the pink-pickled onions just before you assemble the traybake, I like to do it a few hours in advance or even the night before. And to make these, simply cut a small red onion (or half a larger one) into fine half moons, cover with lime juice, and leave to steep, removing them from the lime juice to serve.

For US cup measures, use the toggle at the top of the ingredients list.