Madras Chicken Traybake with Potatoes
Chicken thighs and potatoes roasted in a madras paste coating. One tray, little washing up, big flavour.
Made with Madras paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £2.85 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Boil the potatoes in salted water for 5 minutes, drain and let them steam dry.
5 min - 2
In a large bowl mix your ready made madras paste (see the base recipe) with the oil and lemon juice.
- 3
Add the chicken, potatoes and onions and turn until everything is coated. Spread over a large roasting tin in one layer, chicken skin side up.
- 4
Roast for 45 minutes, turning the potatoes once halfway, until the chicken is deep golden and cooked through with clear juices.
45 min - 5
Rest for 5 minutes, scatter with coriander and serve with a green salad or rice.
Tips
- Par boiling the potatoes gives crisp edges and soft centres.
- Use a big tin. Crowding makes everything steam instead of roast.
- Check the chicken is cooked: juices should run clear and the thickest part should be steaming hot with no pink.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze the chicken for up to 2 months.
Questions
Can I use chicken breast?
Yes, but roast for only 25 to 30 minutes and keep the skin on to stop it drying out.
Can I add yoghurt to the marinade?
Yes, 100 g of plain yoghurt makes it more tender, but then the dish is no longer dairy free.
Can I prep it ahead?
Yes. Coat the chicken and chill for up to 12 hours, then roast straight from the fridge with 5 extra minutes.
More made with madras paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.