Gordon Ramsay’s ‘easy’ chicken traybake recipe only takes 30 minutes to cook (2024)

Gordon Ramsay has shared how to make his simple Moroccan chicken traybake (Image: Getty)

Cooking something delicious does not have to be difficult or time-consuming as long as you know the right recipe or secret ingredient.

Gordon Ramsay has shared how to make his simple Moroccan chicken traybake which takes less than 30 minutes to cook from scratch.

To make this recipe more tasty and authentic, Gordon recommends using ras-el-hanout a North African spice mix made of an arrangement of spices such as paprika, turmeric, cumin, clove, allspice, cinnamon and many more.

This seasoning will be available in most British supermarkets such as Tesco, where only costs £1 or Sainsbury where it costs £2.45.

Gordon wrote: “Using a spice mix like ras-el-handout is a great kitchen shortcut - just sprinkle it over the vegetables and chicken in this easy chicken traybake and you will instantly be transported to the shores of Morocco or Tunis.”

READ MORE: Jamie Oliver’s Friday night chicken kebabs are ‘easy’ and prep takes 15 minutes

It takes less than 30 minutes to cook from scratch (Image: Getty)

How to make Gordon Ramsay'sMoroccan chicken traybake

Ingredients

• Four chicken breasts
• Two red onions
• Two courgettes
• 150g of couscous
• 15g of chopped pistachios
• 200ml of chicken stock
• Two tablespoons of ras-el-hanout
• Two tablespoons of olive oil
• Four tablespoons of chopped coriander
• Lemon juice
• 50ml of water
• Salt and pepper
• Rose petals (optional)

Kitchen essentials:

• Large roasting tray
• Small pan
• Bowl
• Sharp knife

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To make this recipe more tasty and authentic, Gordon recommends using ras-el-hanout (Image: Getty)

Instructions

To begin, preheat the oven to 220C (200C Fan or Gas 7).

Wash the baby carrots, and cut the larger ones in half lengthways. Peel and chop the red onions into eight wedges each.

Place the carrots and onions in a roasting tray and then drizzle with olive oil.

Sprinkle one tablespoon of ras-el-handout until the vegetables are evenly coated, then place in the oven for ten minutes.

While the vegetables are roasting, pour chicken stock into a small pan and place on a medium-high heat. Bring the chicken stock to a boil.

Put the couscous into a bowl and season with salt and pepper. Pour the boiling chicken stock over, cover the top with cling film and set aside to allow the couscous to absorb the liquid.

Score the chicken breast skin with a sharp knife, season with salt and pepper and then sprinkle with half a tablespoon of ras-el-handout.

This seasoning will be available in most British supermarkets (Image: Getty)

Cut each courgette into quarters lengthways then cut again into five centimetre pieces. Sprinkle half a tablespoon of ras-el-handout.

Remove the roasting tray from the oven and add the courgettes and chickpeas.

Place the chicken breasts on top and drizzle with a tablespoon of olive oil.

Add 50ml to the bottom of the tray then place on the high shelf of the oven and cook for 15 minutes.

Once ready, remove the roasting tray from the oven and sprinkle the tray with pistachios. You can also sprinkle with rose petals you extra authenticity if you wish.

Uncover the couscous and fluff it up with a fork. Stir in the coriander and lemon juice then season with salt and pepper.

Your delicious chicken traybake with couscous is now ready to serve.

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