Chicken Traybake Recipe

This  Rosemary Chicken Traybake in my Ondine cuisine Platine Oval Roasting Pan is a dish bursting with flavour!


  • Splash of Avocado oil⁠
  • 2 small sweet potatoes, peeled, sliced⁠
  • 4 skinless, boneless chicken thigh fillets⁠
  • Zest and juice of 1 orange, plus extra zest, to garnish⁠
  • 2 red onions, cut into wedges⁠
  • A handful of cherry tomatoes⁠
  • 3 large tomatoes⁠
  • 2 red peppers⁠
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 4 sprigs rosemary⁠
  • 1 garlic bulb, broken into cloves⁠


  1. Preheat the oven to 200°C. I then cover my Platine Oval Roasting Pan with avocado oil. Cook potatoes in boiling water for 5 minutes; drain.⁠
  2. Cut several slits in chicken pieces and toss with orange zest.⁠
  3. Place potatoes, onions, pepper and tomatoes in a large bowl. Mix orange juice with olive oil and vinegar in a small bowl; add to vegetables and toss to coat.⁠
  4. Place vegetables in your roasting pan and top with chicken. Break rosemary into small sprigs; place two-thirds into chicken slits. Add garlic and remaining rosemary to the dish; toss well.⁠
  5. Bake for 45 minutes, tossing halfway through. Season with freshly cracked black pepper; garnish with extra zest and serve.⁠
Chicken Traybake
Share this post: