Nigella’s Chicken Pea Traybake is one of those recipes that instantly feels like a classic. It’s a one-pan wonder: chicken thighs, vibrant green peas and a few clever touches that make it pop. The beauty of this recipe is how easy it is to make, yet it doesn’t skimp on flavor. The chicken becomes so tender that it practically falls apart and the peas-oh, the peas-are sweet and buttery, just lightly cooked, still vibrant, with a subtle sweetness that balances the savory richness of the chicken.
The traybake method means you’re not standing over the stove, stirring and checking. It all goes into the oven and the magic happens. Nigella’s recipes tend to lean into that effortless elegance and this one is a great example. There’s no pretense; it’s just good, honest food with a hint of indulgence.
Nigella Chicken Pea Traybake Recipe
Ingredients Needed
Here’s the beauty of this recipe. you probably already have most of the ingredients in your kitchen. There’s no need to hunt for exotic spices or crazy ingredients you’ll use once and never again. It’s simple, wholesome stuff:
- Bone-in chicken thighs (You could use boneless but bone-in gives so much more flavor)
- Olive oil (a good quality one will make a difference here, trust me)
- Garlic cloves (smash them, don’t chop them too finely, you want them to get soft and fragrant)
- Frozen peas (Don’t skimp on this, the peas are a star in this dish)
- Lemon (you’ll need both zest and juice. It’s the zing that cuts through the richness of the chicken)
- Butter (just a couple of tablespoons but it adds that luscious finish)
- Thyme (fresh is best and it adds a herbal note that ties everything together)
- Chicken stock (not too much, just enough to add moisture without making it soupy)
- Salt and pepper (because it’s not a recipe without these)
A handful of ingredients but each one plays its part. When you pull everything together, there’s this beautiful balance of savory, sweet and fresh.
Equipment Needed
Okay, let’s talk gear. Don’t worry, this isn’t a complicated, gadget-heavy recipe.
- Roasting tray or baking dish (a large one to comfortably fit the chicken thighs and peas, you don’t want them crammed in there)
- Sharp knife (to trim the chicken if needed and zest the lemon)
- Cutting board (so you can work your magic with the garlic, thyme and lemon)
- Measuring spoons (for the butter and stock, if you want to keep things precise)
- Tongs (optional but helpful when you want to flip the chicken halfway through cooking)
- Oven (I mean, this is essential, isn’t it?)
You don’t need fancy equipment but having the right tools makes things go smoothly. This recipe is all about letting the oven do the hard work for you.
Instructions To Make Nigella Lawson’s Chicken Pea Traybake
Okay, this is the fun part. where you get to see how easy this is. There’s something almost therapeutic about putting everything in a tray and letting the oven work its magic.
- Preheat your oven to 200°C (about 400°F). Get that heat up early so everything cooks evenly.
- Prepare the chicken: If you haven’t already, pat the chicken thighs dry with paper towels. This helps them crisp up beautifully. Season them generously with salt and pepper. You can even give them a little rub with some olive oil for that perfect crisp.
- Sear the chicken (optional): If you have a few extra minutes, heat a little olive oil in a large frying pan and sear the chicken thighs, skin side down, until golden. This step isn’t necessary but it adds another layer of flavor. If you’re running low on time, don’t worry about this. just go ahead and pop them in the oven raw.
- Toss in garlic and thyme: In your baking dish or roasting tray, place the chicken thighs. Scatter the smashed garlic cloves and fresh thyme around. Add a drizzle of olive oil and the lemon zest for that extra fragrance.
- Add the stock: Pour in just enough chicken stock to cover the bottom of the tray. This keeps everything juicy and creates a base for the peas. You don’t want to drown the chicken but just a little moisture.
- Pop it in the oven: Let the chicken roast for about 35-40 minutes, depending on the size of the thighs. You’re aiming for golden, crispy skin and juicy meat. If you can, halfway through, flip the chicken to get an even roast.
- Add the peas and butter: About 15 minutes before the chicken is done, sprinkle in the frozen peas and add the butter, cut into little chunks. Give it all a little toss in the juices to make sure everything is coated.
- Finish and serve: Once the chicken is done, squeeze the juice of half a lemon over the top. Serve immediately, with some of those peas and the golden, tender chicken.
And that’s it. The oven does most of the work. Your house will smell incredible and you’ll barely have broken a sweat.
What I Learnt
Making Nigella’s Chicken Pea Traybake taught me a couple of important things about cooking. First, the beauty of simple food is that it doesn’t need to be complicated to taste amazing. It’s all about using what you’ve got in the best possible way. I think sometimes we forget that with a handful of ingredients, you can make something really special.
Another thing I realized is how much you can rely on your oven. I often find myself in the kitchen worrying about constant stirring or watching a pot boil over but this dish reminded me that you can just let things roast. The result? Delicious, easy, and, most importantly, relaxing to make.
FAQs
Can I Use Different Vegetables In Nigella’s Chicken Pea Traybake?
Absolutely! Nigella’s recipe is super flexible when it comes to veggies. You can swap the peas for green beans, or toss in some carrots or bell peppers if that’s what you’ve got on hand. The beauty of a traybake is that it lets you get creative, and the chicken will still absorb all those lovely flavors!
Is The Chicken Pea Traybake Recipe Spicy?
Not really! The recipe is more savory than spicy, with a gentle, herby vibe from things like garlic and rosemary. If you’re after a little kick, though, you can always add a pinch of chili flakes or a dash of hot sauce to suit your taste. I personally love throwing in a bit of smoked paprika for depth.
Can I Prepare Nigella’s Chicken Pea Traybake In Advance?
Definitely! This is a great make-ahead dish. You can assemble it the night before, pop it in the fridge, and then just throw it in the oven when you’re ready. If you do prep it ahead of time, just give the chicken a quick check to make sure it’s cooked through, especially if it’s been chilling for a bit.
