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Ras-el-hanout chicken traybake

3 step easy mid-week tray bake dinner full of Greenfields flavour


  • 400g new potatoes, peeled and cut into 2cm/1in cubes
  • 400g carrots, cut into 2cm/1in cubes
  • 1 tbsp olive oil
  • 1 large red onion, cut into 8 wedges
  • 3 garlic cloves
  • 4 chicken breast fillets
  • 1 lemon, quartered
  • 2 tsp Greenfields ras-el-hanout spice blend
  • 2 tsp Greenfields dried thyme – or a handful of fresh thyme sprigs
  • tbsp Greenfields black peppercorns
  • 2bsp Greenfields coriander seeds
  • 3 sprigs rosemary
  • finely chopped coriander
  • Greenfields salt and freshly ground black pepper


  1. Preheat the oven to 200C/180C Fan/Gas 6. Put the new potatoes and carrots in a roasting tray, drizzle over the oil and season with salt and pepper, roast for 10 minutes.

  2. Add the red onion, coriander seeds, black peppercorns and garlic and toss well. Roast for another 20 minutes.

  3. Spread the chicken breasts and lemon quarters into the tray in a single layer, coat all ingredients with the ras-el-hanout and thyme. Roast for a further 20 minutes, or until the chicken is cooked through – ensure no pink meat. Stir through the coriander, enjoy!