Ditch Mary Berry’s chicken traybake for popular TV chef’s tastier and cheaper version

I tested Mary Berry and one other celebrity chef’s chicken traybake recipe, and discovered one was not only more delicious but also more affordable to make

Ditch Mary Berry’s chicken traybake for popular TV chef’s tastier and cheaper version

Deciding on the evening meal can be a real headache, particularly as loads of so-called “quick and easy” recipes turn out to feature an endless ingredients list and countless complicated steps. That’s precisely why most fresh recipes I’ve been trying from the internet lately have been traybakes or one-pot wonders.

They’re brilliant for feeding the whole family, as the chicken and vegetables all roast together in a single massive tray in the oven. I’m absolutely mad about a chicken traybake recipe, and I’ve tested two standout versions that are remarkably alike, despite coming from two entirely different celebrity chefs – Rick Stein and Mary Berry.

I’ve rustled up Rick Stein’s chicken, lemon and garlic traybake alongside Mary Berry’s Mediterranean all-in-one chicken. Having sampled both, there’s one I’ve already cooked three times this February alone.

While I did follow Mary Berry’s Mediterranean all-in-one chicken pretty strictly, I did make two adjustments

Mary Berry’s Mediterranean all-in-one chicken is a fuss-free recipe that marries tender chicken with colourful vegetables, all perfectly seasoned and dressed for maximum flavour impact.

The recipe suggests one chicken thigh and one drumstick per person, though you can scale back if your appetites aren’t quite so hearty.

Whilst I largely stuck to the recipe faithfully, I did make a couple of tweaks. The first involved ditching the green olives, as they’re not really my cup of tea, and the second meant leaving the traybake in the oven for an additional 10 minutes after adding the courgettes.

This traybake was absolutely gorgeous; that said, next time round, I’d likely ditch the preserved lemons for an ordinary one, as I wasn’t particularly keen on the briny coating left on the dish.

Rick’s recipe calls for fresh lemons, which gives a much better flavour to the chicken and veg

For Rick Stein’s chicken traybake recipe, he suggests simply using chicken thighs nestled on a bed of fennel, sliced courgettes, and baby potatoes.

Much like Mary Berry’s version, the dish gets its zing from lemons; however, Rick’s recipe calls for fresh lemons, which delivers a far superior flavour to both the chicken and vegetables.

Since the chicken needed searing in a pan before going into the oven, the skin crisped up magnificently and kept the meat wonderfully moist.

Whilst Rick Stein’s chicken traybake recipe demanded a bit more effort upfront, the flavour payoff is considerably superior. I’ve rustled this up three times in the past month alone.

I also appreciated the modest number of ingredients required for this traybake and the lower price tag compared to Mary Berry’s pricier alternative.