Lemon Chicken and Potato Traybake

5 from 1 vote

Lemon Chicken and Potato Traybake

This easy Lemon Chicken and Potato traybake is an excellent alternative to a Sunday Roast. Classic chicken and potatoes with lemon and garlic, this is a one pan meal everyone will love.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Tray Bake

Cuisine: Mediterranean, One Pan, Roast, Tray Bake

Servings: servings

Calories: 672kcal

Author: Carrie Carvalho

Equipment

large baking tray I use a 40 x 30cm tray

Ingredients

1 kg chicken thighs (about 8 thighs)
500 grams baby potatoes sliced in half
2 red onions cut in wedges
500 grams carrots cut into 1 inch pieces
4 cloves garlic
1 whole lemon
1 tbsp olive oil
3 sprigs rosemary
3 sprigs thyme
salt and pepper

Chicken Marinade

4 tbsp olive oil
juice of 1 lemon
1 tbsp red wine vinegar
3 cloves minced garlic
2 tbsp dried oregano
½ tsp salt
½ tsp cracked black pepper

Metric - US Measures

Instructions

Make the chicken marinade by combining all the ingredients. For best results I use a large ziploc bag but you can also use a bowl or tupperware. Add the chicken to the marinade and toss to coat evenly. Allow to marinade for at least 15 minutes, and up to 24 hours.
When ready to cook, preheat the oven to 220℃/200 fan/ gas 7/ 425℉.
Add the potatoes to a microwave-safe dish, cover loosely and microwave on high for 5 minutes. (See notes for other cooking methods).
Add the potato, carrot, red onion and crushed garlic cloves to a large baking tray. Cut a lemon in half and cut one of the halves into quarters and add to the tray. Squeeze the juice from the remaining half lemon onto the vegetables.
Drizzle about a tablespoon of olive oil over the vegetables then sprinkle over the salt and pepper. Using your hands or a spoon, toss everything together to coat in the oil, lemon juice and seasoning. Make sure the vegetables are then arranged in one layer on the tray.
Nestle the chicken pieces in amongst the potatoes and pour over any excess marinade. Scatter the sprigs of thyme and rosemary over the top.
Bake for 35 to 40 minutes, until the chicken is cooked through with crisp skin and the potatoes are golden.

Notes

Other Ways To Cook the Potatoes:

Head start: add the potatoes to the hot tray with a drizzle of oil and cook for 10 to 15 minutes before adding everything else.
Parboil: boil them for 5 minutes, then drain.
Chop smaller: cut them into 1-inch cubes and you can skip this step.
Make ahead: parboil or microwave them in advance and keep them covered in the fridge for up to 3 days.

Nutrition