Top shot of chicken tray bake
" data-orig-size="3959,5938" />I absolutely love satay, and can’t believe I haven’t posted a recipe here yet! As we shift into a cooler season, this is an easy, comforting family meal that you can easily prepare during the week. (I’m laughing to myself as I happen to be typing this during an autumn heatwave, but we do anticipate cooler days very soon!)
Hands dishing up a piece of chicken off a tray bake
" data-orig-size="3945,5917" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Satay chicken tray bake with veg" data-image-caption="" />
Close up shot of a chicken and veg tray bake
" data-orig-size="3903,5854" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Satay chicken tray bake with veg" data-image-caption="" aperture="aperture" />This rich satay sauce is lovely for autumn – creamy and nutty, so delicious! You can prepare it in advance and leave the chicken to marinate for several hours before cooking for extra tender chicken pieces. I love the ease of adding everything to a tray and letting the oven do the work, but the chicken would also be delicious with a side of rice or a salad. This is also one of those dishes where the leftovers taste even better the next day! You could shred the chicken and use it to fill pita breads for the next day’s lunchboxes.
Top shot of a chicken and veg tray bake
" data-medium-file="https://cupcakesandcouscous.com/wp-content/uploads/2026/03/img_8061.jpg?w=198" class="size-full wp-image-19754 aligncenter" src="https://cupcakesandcouscous.com/wp-content/uploads/2026/03/img_8061.jpg" sizes="(max-width: 760px) 100vw, 760px" data-image-caption="" aperture="aperture" />If you like this post try this dukkah and parmesan chicken tray bake or this tamari chicken tray bake. Easy tray bake dinners for the win!
Close up of a chicken and veg tray bake
" data-medium-file="https://cupcakesandcouscous.com/wp-content/uploads/2026/03/img_8045.jpg?w=200" class="size-full wp-image-19752 aligncenter" src="https://cupcakesandcouscous.com/wp-content/uploads/2026/03/img_8045.jpg" sizes="(max-width: 760px) 100vw, 760px" />SATAY CHICKEN TRAY BAKE
- Servings: 4
Satay chicken
- 60 ml (¼ cup) peanut butter (smooth or crunchy)
- 30 ml (2 tbsp) soya sauce
- 15 ml (1 tbsp) garlic and ginger paste
- 10 ml (2 tsp) honey
- 30 ml (2 tbsp) fresh lime (1 lime)
- salt and freshly ground black pepper
- 4 x chicken thighs
- 4 x chicken drumsticks
Tray bake
- 750 g baby potatoes
- olive oil, for drizzling
- salt and freshly ground black pepper
- 250 g broccoli, cut into florets
- 1 red and 1 yellow pepper, cut into chunks
- 300 g baby marrow, sliced
- coriander, roughly chopped (optional)
1.) To prepare the satay chicken, place the peanut butter, soya sauce, garlic and ginger paste, honey and lime in a large mixing bowl. Add salt and pepper and whisk together until smooth. Add the chicken pieces and toss to coat. Set aside in the fridge to marinate for 1 hour (longer if time allows).
2.) Scrub the baby potatoes and place in a pot. Cover with cold water and bring to the boil. Allow to boil for 8 – 10 minutes until starting to soften on the outside but still firm in the middle. Drain and set aside to cool slightly.
3.) Preheat the oven to 180ºC and line a large tray with baking paper. Arrange the chicken pieces on the tray, coating them with any extra marinade left in the bowl. Add the potatoes to the tray and use the back of a spoon to squash them down (they should still be intact). Drizzle the potatoes with olive oil and season with salt and pepper.
4.) Bake chicken and potatoes for 15 minutes. Remove the tray from the oven and add the broccoli, peppers and baby marrow. Drizzle the veggies with olive oil and season. Bake for a further 25 minutes or until the chicken is cooked through, the potatoes are crispy and the veggies are tender.
5.) Dish onto plates, sprinkle with coriander (if using) and serve.
