Firinda Sebzeli Tavuk (Turkish Baked Chicken and Vegetable Traybake)

About This Recipe

This traybake reflects the practical, no-fuss style of everyday Turkish home cooking, where chicken and seasonal vegetables are marinated together and roasted on one pan until everything caramelizes in the same juices. Chicken thighs are rubbed with a paste of tomato paste, red pepper paste, garlic and paprika before joining bell peppers, onion, and tomato wedges on the tray, so the vegetables soak up the rendered chicken fat as they roast. By the time it's done, the chicken skin is deeply browned and the vegetables have collapsed into a soft, saucy tangle, best served straight from the pan with warm bread to mop up the drippings.

Ingredients

Serves 4

• 8bone-in chicken thighs
• 2 tbsptomato paste
• 1 tbspred pepper paste
• 3 tbspolive oil
• 3 clovesgarlic(minced)
• 1 tbsppaprika
• 1 tspcumin
• 1 tspsalt
• 2bell peppers(sliced thick)
• 2tomatoes(cut into wedges)
• 1onion(cut into wedges)
• 2potatoes(cut into chunks)
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Make the marinade

   Whisk tomato paste, pepper paste, olive oil, garlic, paprika, cumin and salt into a thick paste.

2. 2

   Coat the chicken

   Rub the marinade all over the chicken thighs, working it under the skin where possible; let sit 20 minutes at room temperature.

3. 3

   Arrange the tray

   Spread potatoes on the bottom of a large sheet pan, then arrange chicken on top and scatter peppers, tomato and onion wedges around it.

4. 4

   Roast

   Roast at 200C/400F for 45-50 minutes, until the chicken skin is deeply browned and the potatoes are tender.

   Baste the vegetables with the pan juices halfway through for extra flavor.

5. 5

   Rest and finish

   Let rest 5 minutes, then scatter with fresh parsley before serving straight from the pan.

Variations

• •

  Add sliced eggplant with the other vegetables for a heartier, more filling traybake.

• •

  Swap chicken thighs for drumsticks or a mix of both for a family-style presentation.

• •

  A version with sliced sucuk (Turkish sausage) tucked among the vegetables adds a smoky depth.

Storage

Refrigerate leftovers up to 3 days in an airtight container; reheat in a 180C/350F oven for 10-15 minutes to re-crisp the chicken skin.

Frequently Asked Questions