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 Time55

Total Time1 10

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
3 sprigs rosemary
3 sprigs thyme
1 whole lemon
1 tbsp olive oil
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 200℃/400℉.
Add the par boiled 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 45 minutes, until the chicken is cooked through and the potatoes are crisp and golden.
Parboil the potatoes by adding to a large pan and covering with cold water. Bring to boil over a high heat and cook for 5 minutes before draining. They don't need to be fully cooked as they will finish cooking in the oven. (See notes for shortcuts.)

Notes

Potato Shortcuts - If like me you find parboiling potatoes a chore, there are a few shortcuts you can take:

Microwave - add potatoes to a microwave safe dish, cover loosely, and microwave on high for 5 minutes.
Head Start - Preheat the baking tray in the hot oven, add the potatoes with a drizzle of oil and cook for 10-15 minutes before adding the rest of the ingredients to give the potatoes a head start.
Chop Smaller - if you want to skip parboiling completely, cut the potatoes smaller so they cook faster. I would recommend small 1 inch cubes.

You can also parboil or microwave potatoes in advance - keep covered in the fridge for up to 3 days.

Nutrition