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Chicken, pea & potato traybake

Chicken, pea & potato traybake

Chicken thighs save the day again – no other cut offers such great flavour, value and versatility. Serve this saucy traybake with more green vegetables or spring carrots, if you like.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook45 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 800g British baby potatoes, large ones halved
  • 1kg Essential British Chicken Thighs, trimmed of excess fat
  • 4 clove/s garlic clove
  • 1 tsp dried mixed herbs
  • 1 Essential Lemon, scrubbed, zest and juice
  • 1 tbsp Essential Olive Oil
  • 200ml hot chicken stock, made with ½ stock cube
  • 200g frozen Essential Garden Peas


  1. Preheat the oven to 200ºC, gas mark 6. Place the potatoes and chicken thighs in a large roasting tin so they sit snugly in a single layer. Tuck in the garlic cloves.

  2. Scatter the herbs and lemon zest over the chicken, then season. Drizzle over the oil and roast for 30-40 minutes, until the chicken is cooked through, the juices run clear, there is no pink meat and the potatoes are golden brown and tender.

  3. Meanwhile, squeeze the lemon juice into the hot stock. Tip the peas into the roasting tin, giving it a shake so they settle in among the potatoes. Pour in the lemon stock, then return to the oven for 5 minutes until the peas are piping hot.

Cook’s tip

A roast chicken and potato traybake can be adapted to suit many other flavours. Try adding curry powder instead of the mixed herbs and swap half the stock for coconut milk. Or make a Spanish-inspired version by adding smoked paprika, with some extra chopped smoked bacon or chorizo.


Typical values per serving when made using specific products in recipe


2,851kJ/ 681kcals



Saturated Fat












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