Friday night Fakeaway - Indian chicken traybake

There’s something about a Friday night that calls for food that feels comforting.

After a busy week, it’s tempting to reach straight for a takeaway menu, but sometimes the best meals are the ones that give you all those big, satisfying flavours while still feeling fresh, homemade, and packed with goodness.

That’s exactly why we love this Indian-inspired traybake.

Using our Indian Spiced Marinade, it’s one of those wonderfully simple meals where everything goes into one tray, roasts together, and fills the kitchen with incredible smells while you get on with your evening. The marinade brings together warming spices with the richness of cold pressed rapeseed oil, coating the chicken and vegetables beautifully as they roast.

Serve it with warm naan breads, cooling yoghurt, and mango chutney, and you’ve got a Friday night fakeaway that feels properly indulgent, without much effort at all.

This recipe is all about ease, flavour, and colour. The vegetables roast until slightly caramelised, the chicken becomes tender and full of spice, and the whole thing feels like the perfect balance between cosy and fresh.

Ingredients

500g chicken thighs and drumsticks (or just thighs if you prefer)

Drizzle It! Indian Spiced Marinade

1 large onion, cut into large chunks

A mix of red, green and yellow peppers cut into chunks (about 1/2 of each)

2 medium potatoes, cubed

1 small cauliflower cut into florettes

Salt & pepper, to taste

Fresh coriander to garnish

Naan, yogurt and Mango Chutney to serve

Method

Marinate the Chicken in a generous drizzle of Indian marinade and put aside for a couple of hours

Prepare the Vegetables: Preheat your oven to 400°F, 200°C. Chop your vegetables into equal, bite-sized cubes. Add the vegetables to a bowl and drizzle over Indian Spiced Marinade. Toss to coat.

Line baking tray with baking paper. Spread the marinated chicken and veggies on the tray. Option to add potatoes first, and adding the rest of the vegetables halfway through to retain some veggie crunch.

Pop the tray in the oven and bake until the chicken is cooked through and the veggies are tender and slightly charred.

Serve: Garnish with fresh coriander and a squeeze of lemon for an extra burst of flavour. Serve with naans, yogurt and mango chutney.

Big Flavour, Minimal Effort

What makes meals like this so good for a Friday night is that they feel relaxed. Everything cooks together in one tray, there’s very little prep, and the marinade does all the hard work when it comes to flavour.

You still get all those comforting takeaway-style spices and aromas, but with plenty of colourful vegetables and wholesome ingredients too.

Exactly the kind of easy, satisfying meal that rounds off the week perfectly.