A warmly spiced, vibrant chicken traybake that brings together tender chicken thighs, melt-in-the-mouth potatoes, and aromatic Indian spices. Everything cooks together in one roasting tin, making it simple, fragrant, and deeply satisfying.
Why You’ll Love This Recipe
This dish is ideal for anyone who wants maximum flavor with minimal effort. The potatoes soak up the zesty, spiced juices from the chicken, creating a beautifully soft and seasoned base. The chicken emerges golden and crisp-skinned, and the entire recipe requires only one tray and very little hands-on time. It’s perfect for busy weeknights, relaxed weekends, and crowd-pleasing dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Traybake
1.5 kg potatoes, peeled and cut into 2 cm cubes
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons yellow mustard seeds
2 teaspoons nigella seeds
1/2 teaspoon ground turmeric
Zest and juice of 2 limes
4 cloves garlic, peeled and minced
2 teaspoons sea salt flakes, plus extra for sprinkling
12 chicken thighs, bone-in and skin-on
2 tablespoons cold-pressed rapeseed oil or olive oil
To Serve
Fresh coriander, chopped
Quick-Pickled Onions
1/2 red onion, thinly sliced into half-moons
Fresh lime juice to cover
Directions
Prepare the quick-pickled onions by placing the sliced red onion in a small bowl and covering it with lime juice. Let it steep while you prepare the traybake, or make it several hours ahead for a deeper pink hue.
Preheat your oven to 220°C (200°C fan).
Place the cubed potatoes in a large roasting tin. Scatter over the cumin seeds, fennel seeds, mustard seeds, nigella seeds, turmeric, lime zest, lime juice, minced garlic, salt, and 4 tablespoons of water.
Add the chicken thighs to the tin and toss everything together, ensuring the spices coat both the potatoes and chicken. Arrange the chicken skin-side up.
Drizzle the chicken skin with oil and sprinkle lightly with additional salt.
Roast for 1 hour, or until the potatoes are tender and the chicken skin is golden and crisp.
Serve hot, topped with chopped coriander and the quick-pickled onions if desired.
Servings and timing
Serves 6
Prep time: approximately 10 minutes
Cook time: 1 hour
Total time: around 1 hour 10 minutes
Variations
Add a handful of baby spinach during the final 5 minutes of baking for extra greens.
Substitute lime with lemon if needed.
Replace whole spices with 1 tablespoon of a mild curry powder blend for a softer spice profile.
Use bone-in chicken drumsticks instead of thighs; cooking time remains the same.
Storage/Reheating
Refrigerate leftover chicken and potatoes in an airtight container within 2 hours of cooking. Store for up to 3 days. This dish is best enjoyed cold, as reheating may affect the crispness of the skin and texture of the potatoes.
FAQs
How spicy is this dish?
The heat level is mild; the spices are aromatic rather than hot.
Can I use boneless chicken thighs?
Yes, but reduce the cooking time to about 40–45 minutes.
Can I leave the potato skins on?
You can, but peeled potatoes absorb the spiced juices better.
Can I prepare the pickled onions ahead?
Yes, they can be made several hours in advance or even the night before.
Can I swap the spices for ground versions?
Yes, use 1 teaspoon each of ground cumin, fennel, and mustard seeds.
Can I add vegetables?
Carrots or cauliflower florets work well and can roast for the same amount of time.
Does the dish freeze well?
Freezing is not recommended due to the texture of the potatoes.
Can I reduce the amount of chicken?
Yes, use as many thighs as you need; reduce the salt accordingly.
Can I marinate the chicken beforehand?
Yes, you can toss everything together up to 4 hours ahead and refrigerate.
What should I serve with this?
It pairs well with flatbread, a simple cucumber salad, or steamed rice.
Conclusion
This Indian-Spiced Chicken and Potato Traybake delivers outstanding flavor with nearly effortless preparation. The combination of aromatic spices, citrus brightness, and tender chicken creates a dish that feels both comforting and vibrant. Perfect for family meals or easy entertaining, it’s a recipe you’ll find yourself returning to again and again.
A one-pan Indian-inspired chicken traybake with golden, crisp-skinned chicken thighs, soft spiced potatoes, and vibrant lime and seed aromatics. Perfect for effortless, flavorful weeknight meals.
Ingredients
1.5 kg potatoes, peeled and cut into 2 cm cubes
2 teaspoons cumin seeds
2 teaspoons fennel seeds
2 teaspoons yellow mustard seeds
2 teaspoons nigella seeds
1/2 teaspoon ground turmeric
Zest and juice of 2 limes
4 cloves garlic, peeled and minced
2 teaspoons sea salt flakes, plus extra for sprinkling
12 chicken thighs, bone-in and skin-on
2 tablespoons cold-pressed rapeseed oil or olive oil
4 tablespoons water
Fresh coriander, chopped (to serve)
1/2 red onion, thinly sliced into half-moons (for pickled onions)
Fresh lime juice to cover onions
Instructions
Place the sliced red onion in a bowl and cover with lime juice to quick-pickle. Let steep while preparing the rest of the dish.
Preheat the oven to 220°C (200°C fan).
Add cubed potatoes to a large roasting tin. Scatter over cumin seeds, fennel seeds, mustard seeds, nigella seeds, turmeric, lime zest and juice, minced garlic, salt, and 4 tablespoons of water.
Add the chicken thighs to the tin and toss everything together so the spices coat both chicken and potatoes. Arrange chicken skin-side up.
Drizzle the chicken with oil and sprinkle lightly with extra salt.
Roast for 1 hour, until the potatoes are tender and chicken skin is golden and crisp.
Serve hot, topped with chopped coriander and quick-pickled onions if desired.
Notes
Use bone-in drumsticks as an alternative; cooking time remains the same.
Replace whole spices with curry powder for a milder version.
Pickled onions can be made ahead for deeper flavor.
This dish is excellent cold but reheating may soften the crisp skin.
Marinate everything up to 4 hours ahead for deeper flavor.
