Honey Lemon Chicken Tray Bake With Potatoes

Equipment Needed:

• Ovenproof Baking Dish or Large Roasting Tin: You’ll need an ovenproof baking dish or tray to cook the chicken and potatoes. Choose a size that can comfortably accommodate all the ingredients and allows for even cooking.
• Large Bowl: A large mixing bowl will be used to combine the marinade ingredients and toss the potatoes. It should be large enough to hold the chicken thighs and allow for easy mixing.
• Measuring Jug – To accurately measure the stock needed for the glaze.
• Whisk or Fork: You’ll need a whisk or fork to mix the ingredients for the marinade and ensure they are well combined.
• Cutting Board: A cutting board is essential for preparing the ingredients. Choose a sturdy and spacious cutting board to safely chop the lemons, garlic, and herbs.
• Knife: A sharp knife is needed for slicing the lemons, mincing the garlic, and chopping the herbs.
• Tongs or Spatula: You’ll need tongs or a spatula for flipping and turning the chicken thighs and potatoes while they’re baking.

Ingredients:

• Chicken Thighs – I use bone-in, skin-on juicy chicken thighs in this recipe, but if you want to use skinless chicken thighs, you can. I like to leave the skin on for the crispiness and rich flavour it provides. Boneless Chicken breasts can also be used, as well as boneless chicken thighs. Be aware, that they will need less time in the oven than bone-in chicken, and may become a little dry when roasted. You can also use whole chicken legs too if you’d prefer. 
• Whole Lemons – I use lemon wedges or slices in the tray bake and some fresh lemon juice for the glaze. Lemon pairs beautifully with chicken and gives this recipe a zingy flavour. Use unwaxed Lemons.
• Baby New Potatoes – Baby Potatoes only need to be cut in half for this recipe, so they are quick and easy to use. However, you can use regular floury potatoes if you wish. Just be sure to cut them into even sizes to allow them to cook through and become fluffy.
• Red Onions – I prefer red onion for their sweeter and milder taste but you can also use shallots.
• Fresh Garlic Cloves – The garlic adds some extra flavour and pairs well with the lemons.
• Fresh Rosemary Sprigs and Fresh Thyme – You can substitute with dried herbs or different herbs such as sage, oregano or basil if you want a slightly different flavour. When using dried herbs in place of the fresh ones, use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
• Olive Oil – I recommend olive oil, but you can substitute it with another neutral tasting oil too.
• Chicken Stock – You can also use vegetable stock as a substitute for a slightly different flavour.
• Honey – This goes into the glaze and gives the dish some sweetness to contrast the lemon flavour.
• Sea Salt and Black Pepper – Used as a seasoning, you can add to suit your tastes. 

Substitutions and Additions:

Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.

• Vegetable Additions: Add some additional vegetables to the tray bake for added flavour. You could try adding bell peppers, cherry tomatoes, courgettes, or asparagus. Simply chop them into bite-sized pieces and roast them along with the chicken and potatoes.
• Herb Variations: Feel free to experiment with different herbs to change the flavour of the dish. Instead of thyme and rosemary, you can try using fresh oregano, basil, or tarragon. Adjust the quantities based on your taste preferences.
• Citrus: While lemon adds a refreshing tang, you can use other citrus fruits for a variation. Try using oranges, limes, or a combination of citrus fruits to infuse a different flavour into the dish.
• Spicy: If you enjoy some heat, add a pinch of red pepper flakes or a sprinkle of hot paprika to the marinade for a little heat. Adjust the amount according to your desired level of spiciness.