Tray bakes are a quick and easy, all-in-one dinner for busy weeknights and casual weekends. We hope you enjoy this combination of chicken, potatoes, fresh herbs and rocket with a creamy savoury sauce.



(Serves 4 – 6)

  • 1.2kg (approx 8) chicken thigh cutlets (skin on)
  • 500g baby potatoes cut into 1cm slices
  • 2 tsp salt
  • Pepper to taste
  • 3 tbsp Sriracha sauce
  • 1 tsp cumin
  • 5 tbsp olive oil
  • 2 x leeks (white and pale green parts only) halved lengthwise and thinly sliced
  • ½ tsp lemon zest
  • 2 x handfuls baby rocket
  • Chopped dill
  • Lemon juice

Yoghurt Sauce

  • ½ cup greek natural yoghurt
  • ½ tsp lemon zest
  • 1 tbsp olive oil
  • ½ – 1 tsp salt flakes (to taste)
  • 1 tbsp chopped dill


  • Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 4 x tbsp olive oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  • Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 x tablespoon oil.
  • Heat oven to 200 degrees fan forced. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 30 – 40 minutes longer. If at 30 minutes the leeks are browning too much and chicken and potatoes require further cooking, cover the dish with foil.
  • While chicken cooks, place yogurt in a small bowl, then grate garlic clove over the bowl and mix in lemon zest and olive oil, adding salt to taste. Lastly add the chopped dill.
  • To serve, scatter the rocket and dill over the chicken mixture. Drizzle with oil and lemon juice and serve with garlic yoghurt on the side.


To Download Recipe Card please click here >> Tray Bake Chicken