Chicken proves to be the ultimate hero in traybake cooking, celebrated for its versatility and ability to carry bold, international flavours. John Gregory-Smith, in his latest culinary offering, presents three globetrotting chicken traybake recipes that transform simple weeknight dinners into exotic feasts. From the sharp savoury notes of Mediterranean meatballs to the aromatic richness of Persian rice and the deep umami of Korean stew, these dishes showcase chicken's adaptability across diverse cuisines.
Feta-Licious Chicken Meatballs: A Mediterranean Delight
These chicken meatballs are a standout, combining juicy minced chicken with crumbled feta, black olives, and Turkish pepper flakes for a tangy, savoury punch. Baked in a rich tomato sauce infused with oregano and garlic, they emerge tender and flavourful. Perfect for serving with salad, pasta, or a jacket potato, these meatballs also make for an epic lunch the next day, ideal for a quick desk meal.
Recipe Details
Preparation: 15 minutes
Cooking: 15 minutes
Serves: 4
For the meatballs:
- 600g chicken breasts or minced chicken
- 150g feta
- 50g black pitted olives
- 4 spring onions, trimmed and roughly chopped
- 2 garlic cloves, peeled
- 2 tbsp tomato puree
- 2 tsp Turkish pepper flakes
- 1 tsp dried oregano
- Salt and pepper to taste
For the sauce:
- 680g tomato passata
- 2 tsp Turkish pepper flakes
- 2 tsp dried oregano
- 1 tsp garlic powder
- 50g feta
- Small handful of finely chopped parsley leaves
Preheat the oven to 200C (180C fan)/390F/gas 6. Blend all meatball ingredients in a food processor until smooth, then shape into 16 balls. Spread a few tablespoons of passata in a roasting tin, mix the rest with spices, and pour over the meatballs. Bake for 12-15 minutes until cooked through, then crumble feta and scatter parsley on top before serving.
Seoulful Korean Garlic Chicken: A Spicy Traybake Twist
Inspired by the traditional Korean stew dakdori tang, this traybake version simplifies the process while packing a flavourful punch. Chicken thighs roast with onions and potatoes in a sauce made from gochujang paste, soy sauce, and sesame oil, creating a deeply savoury and slightly spicy dish. The potatoes absorb the rich sauce, making every bite a delight.
Recipe Details
Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Serves: 4
Ingredients:
- 4 tbsp gochujang paste
- 2 tbsp dark soy sauce
- 3 tbsp rice wine
- 1 tbsp sesame oil
- 1 tsp caster sugar
- 4-5cm piece fresh ginger, peeled and grated
- 1kg skin-on, bone-in chicken thighs
- 250ml hot chicken stock
- 2 onions, peeled and roughly chopped
- 8 garlic cloves, peeled
- 650g baby potatoes, halved
- 4 spring onions, trimmed and finely sliced
- 2 tsp toasted sesame seeds
Preheat the oven to 220C (200C fan)/425F/gas 7. Whisk gochujang, soy sauce, rice wine, sesame oil, sugar, and ginger. Coat chicken with three tablespoons of sauce, then mix the rest with stock. Combine chicken, onions, garlic, and potatoes in a roasting tin, pour over sauce, cover with foil, and roast for 30 minutes. Uncover, reduce heat to 200C (180C fan)/390F/gas 6, and roast for another 30-40 minutes until golden. Garnish with spring onions and sesame seeds.
Persian-Style Saffron Chicken Rice: An Exquisite One-Pot Wonder
This traybake draws inspiration from the Persian classic zereshk polo ba morgh, offering a simplified yet equally stunning version. Saffron-infused chicken thighs roast atop basmati rice, perfumed with cardamom and spices, resulting in crisp chicken and fluffy rice with golden edges. Garnished with barberries, pistachios, and coriander, it's a vibrant dish perfect for special occasions or a luxurious weeknight meal.
Recipe Details
Preparation: 10 minutes
Cooking: 55 minutes
Serves: 4
Ingredients:
- 1 pinch saffron
- 4 garlic cloves, peeled and crushed
- 3 tbsp tomato puree
- 2 tbsp olive oil
- Juice of 1 orange
- 2 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- Salt and pepper to taste
- 500ml hot chicken stock
- 1kg skin-on, bone-in chicken thighs
- 250g basmati rice
- 3 cardamom pods, bashed open
- Handful of barberries or pomegranate seeds
- 10g pistachios, roughly chopped
- Handful of coriander leaves
- 300g Greek yoghurt
Preheat the oven to 200C (180C fan)/390F/gas 6. Infuse saffron in boiled water, then mix with garlic, tomato puree, olive oil, orange juice, and spices to form a paste. Whisk half into stock, coat chicken in the rest. Place rice in a roasting tin, pour stock over, add cardamom, and arrange chicken on top. Cover with foil, bake for 30 minutes, then uncover and bake for 20-25 minutes until golden. Garnish and serve with yoghurt.
These recipes are adapted from The Greatest Traybake Cookbook Ever: Weeknight-Friendly Traybakes with Weekend-Worthy Flavours by John Gregory-Smith, published by Penguin Michael Joseph. They exemplify how traybakes can bring global culinary adventures into the home kitchen with minimal effort.
