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Jamie's spring chicken traybake recipe

Jamie's spring chicken traybake recipe

2 ratings

Jamie says: "This one-tray chicken recipe is proper springtime eating, heroing the best of the season’s produce. It’s easy to chuck together and enjoy outside, if the weather’s looking good." See method

  • Serves 4
  • Takes 1 hr
  • 397 calories / serving
  • Healthy
  • Gluten-free


  • 500g new potatoes
  • 4 chicken thighs, skin on, bone in
  • olive oil
  • 1 bunch of spring onions
  • 1 head of cauliflower
  • 1 head of broccoli
  • 1 lemon
  • ½ a bunch of dill (10g)
  • 100g Greek-style yogurt
  • extra-virgin olive oil
  • crusty bread, to serve (optional)
2 of your 5-a-day and a source of protein, which supports the maintenance of normal bones

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 29.3g Protein 27g Fibre 6.7g


Jamie Oliver 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub and chop the new potatoes into quarters and place on a large baking tray with the chicken thighs. Drizzle with 1 tbsp of olive oil, season with sea salt and black pepper and toss to coat, then spread out in an even layer with the chicken skin-side up. Roast for 30 mins, then remove from the oven.
  2. Trim the spring onions, finely chop the green parts and set aside. Roughly chop the white parts and add to the roasting tray. Trim the cauliflower and broccoli, chop the stalks and break up the florets, adding to the tray as you go. Thickly slice one half of the lemon, add to the tray and toss everything together. Making sure the chicken is skin-side up, return the tray to the oven and roast for a further 20 mins until the chicken is cooked through and the skin is golden.
  3. Meanwhile, finely chop most of the dill and place in a small bowl with the yogurt and reserved spring onion. Squeeze in the juice from the remaining lemon half, mix well and season with salt and pepper.
  4. To serve, take the roasting tray straight to the table, scatter over the remaining dill, drizzle with extra-virgin olive oil and serve with the herby yogurt and crusty bread, if you like – delicious!

See more Jamie Oliver recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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