Chicken Tray Bake is a simple, “get on the table quick”, hearty and satisfying dinner. The coriander butter takes it to the next level.
When you want something that’s going to fill you up, you can’t go past this Chicken Tray Bake with Sweet Potato and Coriander Butter.
And I mean, there are tray bakes, and there are tray bakes, and what makes this tray bake so delicious is the simple but oh so delectable coriander butter sauce we make by heating some salted butter in the pan we used to cook the chicken in, then adding ground coriander. It’s like a coriander take on the butter sauce in Turkish Eggs and it just WORKS.
What’s makes this Chicken Tray Bake so easy?
We’re using simple veggies that don’t take too much time to prep.
First we get our oven on full-blast (220 C) and then peel and dice sweet potato. You want it into 1 cm pieces so it cooks in time. Add this to a large baking tray, or two trays, drizzle over oil and pop in the oven. TIP - It’s important your vegetables have lots of space and are not layered on top of each other. When they are layered on top of each other, hot air can’t circulate around them as well and they won’t cook in time.
While the sweet potatoes are cooking away, chop your broccoli into florets, slice your red onion and get out some cherry tomatoes.
We then slice chicken breasts into 2-3 long pieces, then sear in a pan for 2-3 mins, just to give them a nice golden colour on the outside. We’re going to cook them in the oven after this, so don’t worry if they are not cooked through at this point.
Add your additional veggies to the tray, along with chicken breast, chicken stock and spices, then we’ll pop that back in the oven for 12 mins.
Add salted butter to the chicken pan and sizzle it up, then add ground coriander - this will make a delicious butter sauce. Set that aside.
Chop some parsley.
Serve up big spoonfuls of tray bake, dollop with Greek yoghurt, sprinkle over parsley and drizzle over butter sauce. It’s so delicious.
What is in our Chicken Tray Bake?
- Vegetables - Sweet potato, broccoli, red onion tomatoes
- Chicken - Use breast cut into long pieces
- Stock and spices - chicken stock, smoked paprika, ground coriander, garlic powder, brown sugar
- Butter sauce - salted butter, coriander
- Toppings - Greek yoghurt, parsley
Top tip
I made this a couple of times, and once I made it by piling everything on the same tray, and the vegetables didn’t cook in time. Make sure you use two trays, or have a very large baking tray so your veggies spread out enough and they can cook in the time allocated.
Substitutions
- Alternative proteins - Swap chicken for white fish or lamb backstrap. If using lamb, don’t put it in the oven, just sear in the pan.
- Vegetarian - Skip the chicken, and add chickpeas or white beans to the bake for protein.
- Dairy Free - Use dairy free yoghurt or skip the greek yoghurt. Swap butter for olive oil, and add salt.
- Gluten Free - This recipe is gluten free.
Kid-Friendly Variations
- Serve vegetables separately.
- Slice chicken.
- Serve yoghurt and sauce on the side.
Equipment
You will need 2 baking trays (or a large baking dish), baking paper, an oven, a frying pan, a stovetop.
More Tray Bake recipes
Recipe
Chicken Tray Bake with Sweet Potato and Coriander Butter
Equipment
- 2 Baking trays (or a large baking dish)
- Baking paper
- Oven
- Frying pan
- Stovetop
Ingredients
- 2 sweet potato
- 1 tablespoon olive oil 2 tablespoon total for the recipe
- 1 cup chicken stock
- 2 tablespoon smoked paprika
- 1 teaspoon ground coriander 2 teaspoon total for the recipe
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 red onion
- 1 broccoli
- 1 tablespoon olive oil 2 tablespoon total for the recipe
- 500 g chicken breast
- 200 g baby tomatoes
- 40 g butter salted
- 1 teaspoon ground coriander 2 teaspoon total for the recipe
- ½ bunch parsley
- ½ cup Greek yoghurt
- Salt
Instructions
- Preheat your oven to 220 C. Line a tray (or two trays if you have 4-6 serves) with baking paper.TIP: Using 2 trays means there is more space between veggies and they will cook in time allocated.
- Peel and dice sweet potato into 1 cm cubes. Spread on the tray(s), mix through oil and ¼ teaspoon salt, and place in the oven for 15 mins.2 sweet potato, 1 tablespoon olive oil, Salt
- Mix chicken stock, spices, sugar and ¼ teaspoon salt in a bowl. Set aside.1 cup chicken stock, 2 tablespoon smoked paprika, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon brown sugar, Salt
- Peel and dice red onion. Chop broccoli.1 red onion, 1 broccoli
- Heat a frying pan. Slice chicken breast into 2-3 long pieces. Sear on hot pan for 2-3 minutes until golden.1 tablespoon olive oil, 500 g chicken breast
- Add onion, broccoli, chicken and whole tomatoes to the baking tray(s), then pour over the stock mixture. Toss to make sure it is well covered. Return to the oven for 12 mins.1 red onion, 1 broccoli, 500 g chicken breast, 200 g baby tomatoes
- Heat the same pan you used for the chicken and add butter. Once bubbling, add ground coriander and stir to combine. Remove from heat.40 g butter, 1 teaspoon ground coriander
- Finely chop parsley.½ bunch parsley
- Serve kids sliced chicken and vegetables, and chop up chicken. For adults, dollop with Greek yoghurt, drizzle over butter sauce and top with parsley.½ cup Greek yoghurt, ½ bunch parsley
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