Spice Bag Traybake Recipe: Irish-Chinese Takeaway Classic Reinvented 2026

Jimi Famurewa's spice bag traybake recipe transforms the beloved Irish-Chinese takeaway classic into a simple, home-cooked traybake that's perfect for any night of the week. This version roasts chicken and potatoes instead of deep-frying, delivering all the crispy, savory goodness with less fuss. With a tangy curry yoghurt and a blend of aromatic spices, this dish is a crowd-pleaser that brings bold flavors to your table.

Why You'll Love This Spice Bag Traybake

This recipe is a brilliant fusion of Irish-Chinese takeaway flavors with a Filipino-inspired twist, as seen at Lasa in Belfast. The roasted chicken thighs stay juicy while the potatoes crisp up beautifully, and the curry yoghurt adds a cooling, tangy contrast. It's a one-pan wonder that minimizes cleanup and maximizes flavor.

Key Ingredients for the Perfect Traybake

You'll need 750g of Anya potatoes (or similar waxy potatoes), 1kg of skin-on chicken thighs, baby sweet peppers, red onion, and sweet spear carrot. The spice mix combines white pepper, Chinese five spice, garlic powder, smoked paprika, black pepper, chilli flakes, and sugar. For the curry yoghurt, mix Greek yogurt with mild or hot curry powder, olive oil, and garlic powder.

Step-by-Step Cooking Instructions

Preheat your oven to 200°C (180°C fan)/390°F/gas 6. Toss the potatoes in olive oil and half the spice mix, then roast for 20 minutes. Add the chicken, peppers, onion, and carrot with the remaining spice mix, and roast for another 25-30 minutes until everything is golden and cooked through. For extra crispiness, increase the cooking time slightly.

While the traybake roasts, prepare the curry yoghurt by mixing all ingredients in a bowl. Once the traybake is done, serve it hot with a generous dollop of curry yoghurt on the side.

Comparison: Spice Bag Traybake vs. Traditional Spice Bag

Tips for the Best Results

• Use waxy potatoes like Anya to hold their shape during roasting.
• Pat the chicken dry before seasoning to ensure crispy skin.
• Adjust the chilli flakes to your heat preference.
• For extra crunch, broil for the last 2-3 minutes.

Frequently Asked Questions

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