Indulge in a hassle-free yet incredibly delicious dinner with this Roasted Lemon Chicken Tray Bake with potatoes. This versatile recipe not only satisfies but also minimises the clean-up process. With a mouth-watering combination of tender chicken thighs, crispy roasted baby potatoes, aromatic garlic, red onions, and fragrant herbs. It’s taken it to the next level with a homemade lemon juice and honey glaze that is drizzled over the entire tray. Simplify your mid-week meals without compromising on taste!
What Makes This Recipe Great!
- Delicious and Nutritious: Not only is this tray bake quick and easy, but it also delivers on flavour and nutrition. The combination of tender chicken, roasted potatoes, and aromatic herbs creates a dish that is both satisfying and wholesome for the whole family.
- Scalable Portion Sizes: This recipe offers flexibility when it comes to serving sizes. You can easily scale the portion sizes up or down, depending on the number of people you are cooking for. Whether you need to feed a small family or a larger gathering, you can adjust
- Less Washing Up: Say goodbye to piles of dishes and multiple pots and pans to clean. With this recipe, everything is conveniently roasted in one dish, minimizing the clean-up process. After enjoying a satisfying meal, you’ll appreciate the simplicity of having just one dish to wash, saving you time and energy.
About This Recipe – In More Detail
When you crave a tasty meal that is both delicious and effortless, this Lemon Chicken Tray Bake with Potatoes comes to the rescue. After a long day, the last thing you want is a complicated recipe with endless steps and a mountain of dishes to tackle. That’s where a sheet pan dinner truly shines, offering a simple yet sensational solution for your mealtimes with minimal effort needed..
Juicy skin-on crispy chicken thighs nestled alongside crispy roasted baby potatoes and delightful red onions, are all baked together with the vibrant flavours of fresh lemons, garlic, thyme, rosemary, and a simple honey stock glaze. Not only does this dish deliver incredible taste, but it also keeps your clean-up time to a minimum. With just one ovenproof dish to prepare and no-fuss clean-up, you’ll have a delightful meal that tantalizes your taste buds without the hassle.
This Lemon Chicken Tray Bake with Potatoes is the epitome of a perfect easy weeknight dinner or a great option for a special date night.
- 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 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. This will help create a flavourful coating for the chicken and potatoes.
- 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. Ensure you have a reliable and well-sharpened knife for efficient and precise cutting.
- Tongs or Spatula: You’ll need tongs or a spatula for flipping and turning the chicken thighs and potatoes while they’re baking. This will help ensure even cooking and prevent sticking.
- 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 appropriate, 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.
Additions Variations and Substitutions
- Vegetable Additions: Add some additional vegetables to the tray bake for added flavour and nutrition. 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 profile 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 Twist: 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 Kick: If you enjoy some heat, add a pinch of red pepper flakes or a sprinkle of paprika to the marinade for a spicy twist. Adjust the amount according to your desired level of spiciness.
- Garlic Lovers: For an extra punch of garlic flavour, you can increase the cloves of garlic in the marinade. Add an additional clove or two to intensify the garlic taste and create a real garlic chicken tray bake.
- Mediterranean Influence: Give the dish a Mediterranean twist by adding pitted olives, feta cheese, and sun-dried tomatoes to the tray bake. These ingredients will add a savoury and tangy element to the overall flavour.
Step-By-Step Guide – How To Make Lemon Chicken Tray Bake
Step 1: Preheat the oven
- Preheat the oven to 200°C (390°F).
Step 2: Prepare the potatoes
- Cut the baby potatoes in half and place them in a large roasting tray in a single layer.
Step 3: Coat the potatoes with oil and roast
- Coat the potatoes in 1 tbsp of olive oil and roast them in the preheated oven for 20 minutes.
Step 4: Prepare the onions, garlic, and lemon
- Remove the tough outer skin from the red onions and cut them into quarters.
- Crush the garlic cloves.
- Cut the lemon into wedges or thick slices.
Step 5: Adjust the potatoes in the tray
- Remove the tray from the oven and move the potatoes around to prevent sticking and ensure even cooking.
Step 6: Add the chicken, onions, garlic, and lemon
- Place the chicken thighs, along with the onions, garlic, and lemon slices, into the baking tray, spreading everything evenly.
Step 7: Add the fresh herbs
- Roughly chop the fresh thyme and rosemary and sprinkle them over the ingredients in the baking tray.
Step 8: Drizzle with olive oil and season
- Drizzle the other 2 tbsp of olive oil over the ingredients and mix everything to coat evenly.
- Season with salt and pepper.
Step 9: Roast for another 30 minutes
- Place the lemon chicken tray bake back in the oven and roast for another 30 minutes.
Step 10: Prepare the marinade
- While the traybake is cooking, mix together the chicken stock, lemon juice, and honey to prepare the marinade.
Step 11: Pour the marinade over the traybake
- After the 30 minutes of roasting, remove the tray from the oven and pour the marinade evenly over the ingredients.
Step 12: Cook for a final 20 minutes
- Place the tray back into the oven and cook for a final 20 minutes until the chicken is crispy and cooked through, and everything is golden brown.
The Lemon and Honey Glaze
What really gives this chicken tray bake the juiciness and flavour, is down to the glaze. With flavourful chicken stock mixed together with fresh lemon juice and honey, you create a juicy chicken tray bake that will leave everyone wanting more.
Simply mix the glaze together and pour it over before the last 20 minutes of roasting to infuse the ingredients with an added depth of flavour and really give those chicken thighs a sweet lemony taste.
The glaze is also made in less than 5 minutes, there is no faffing about here. Make the chicken stock and mix in the honey and lemon juice and it’s ready. Super easy cooking!
Leaving the honey glaze until the last 20 minutes also gives the potatoes and chicken time to develop some crispiness in the oven. If you add it too soon, the dish might be a little soggy and the chicken skin won’t be crispy.
Sure, you can store the cooked tray bake in the fridge for up to 2 days and reheat in the oven. Cover the dish with foil and place in the oven at 170C for 20-30 minutes until it’s piping hot all the way through.
If you wish to have crispy baby potatoes, it is better to part roast the potatoes first before adding the other ingredients. Skipping this step may result in potatoes that aren’t fully baked all the way through and may be a little hard.
Yes you can, this chicken tray bake is meant to be quite versatile. Feel free to add different herbs to your tastes or try adding courgettes, sweet potatoes or cauliflower to the mix. You can experiment with other additions as you please.
Pro Tips and Guidance
- Roast the Potatoes First: To achieve crispy and golden potatoes, it’s best to roast them separately for a short period before adding the chicken. This allows them to develop a delicious crispy skin while ensuring they are fully cooked when the dish is ready.
- Use Fresh Herbs: Fresh herbs add vibrant flavours and aromas to the tray bake. If you don’t have fresh herbs on hand, you can substitute with dried herbs, but remember to use less. Dried herbs are more concentrated in flavour, so a little goes a long way.
- Preheat the Oven: Preheating the oven is essential for achieving a crispy skin on both the chicken and potatoes. It helps to seal in the moisture and develop a crispy crust.
- Timing the Glaze: Wait until the last 20 minutes of cooking time to add the glaze. This ensures that all the ingredients have had a chance to roast and develop their flavours. Adding the glaze too early may result in boiling the ingredients in the liquid, which can lead to dryness and a potentially soggy texture.
- Customise with Vegetables: Feel free to add your favourite vegetables to the tray bake for extra variety and nutrition. Bell peppers, zucchini, or carrots can be excellent additions that compliment the flavours of the lemon and herbs.
This Lemon Chicken Tray Bake can be served simply on it’s own or alongside some fresh bread, steamed vegetables, green beans or rice. This meal is meant to be simple, so I would recommend keeping any side dishes simple too.
You could try:
- This Italian Fried Broccoli on the side. It’s quick and easy to make and provides you with some fresh greens to go with your meal.
- These Parmesan and Oregano Bread Rolls make a great side to scoop up that extra glaze left on the plate, as do these Soft Burger Buns which are also good to use as dinner rolls.
- To make the dinner a little more special why not serve these Stuffed Yorkshire Puddings as a starter?
The portions in the recipe serve a family of 4 or more but can be scaled up or down to suit your needs and appetite.
Storing and Reheating Lemon Chicken Tray Bake
- Storing Leftovers: Once the lemon chicken tray bake has completely cooled to room temperature, store any leftovers in the fridge. Cover it tightly or transfer it to an airtight container to maintain freshness. It can be stored in the fridge for up to 2 days.
- Reheating: To enjoy the leftovers, reheat them in an ovenproof dish. Cover the dish with foil to prevent drying out and place it in a preheated oven at 160C (320F). Reheat for approximately 20 minutes or until the chicken tray bake is piping hot all the way through. For a crispier texture, you can remove the foil during the last 5-10 minutes of reheating.
- Internal Temperature: To safely reheat meat, it’s important that the internal temperature reach 74C/165F. You can use a meat thermometer to measure the internal temperature of the thigh meat to ensure that is has been reheated sufficiently.
- Freezing Elements for Meal Prep: While I wouldn’t recommend freezing the cooked chicken tray bake as a whole, you can freeze some of the elements to simplify meal prep and save time. Chop the onions and garlic, and portion them into freezer-safe containers. Additionally, you can freeze the chicken thighs individually. When you want to make this recipe, simply defrost the frozen ingredients in the fridge overnight. This allows you to assemble and cook the tray bake with ease.
Check Out These Other Chicken Recipes
A delicious rich sauce made from mushrooms that pairs perfectly with roasted chicken.
An easy-to-make fake-out of chicken Korma, made with coconut milk.
A family friendly recipe that kids will love. All the taste of Chicken Kievs in perfect bite size portions.
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Lemon Chicken Tray Bake With Potatoes – Easy Dinner Recipe
- 8 Chicken Thighs, skin on
- 1 Lemon
- 1 kg Baby Potatoes
- 2 Red Onions
- 3 Garlic Cloves
- 1 sprig Fresh Thyme
- 1 sprig Fresh Rosemary
- 3 tbsp Olive Oil
- Salt and Pepper
- 100 ml Chicken stock
- 3 tbsp Runny Honey
- 2 tbsp Lemon Juice
- Preheat the oven to 200C (390F).
- Cut the baby potatoes in half and place them in a large baking tray.
- Coat the potatoes in 1 tbsp olive oil and roast for 20 minutes.
- Remove the tough outer skin from the red onions, cut them into quarters, and set aside.
- Crush the garlic cloves and set aside.
- Cut the lemon into wedges or thick slices and set aside,
- Remove the tray from the oven. Move the potatoes around the tray to prevent sticking and ensure even cooking on both sides.
- Place the chicken thighs, red onions, garlic, and lemon slices into the baking tray, spreading everything evenly.
- Roughly chop the fresh thyme and rosemary, and sprinkle them over the ingredients in the baking tray.
- Drizzle over the remaining 2 tbsp of olive oil and mix everything to coat evenly.
- Season with salt and pepper.
- Place the lemon chicken tray bake back in the oven and roast for another 30 minutes.
- While the traybake is cooking, prepare the marinade.
- In a small bowl, mix together the chicken stock, lemon juice, and honey until combined.
- After the 30 minutes of roasting time, remove the tray from the oven again and pour the marinade evenly over the chicken and vegetables.
- Place the tray back into the oven and cook for a final 20 minutes until the chicken is crispy, cooked through, and everything is golden brown.
- Roast the Potatoes First: Achieve crispy and golden potatoes by roasting them separately before adding the chicken. This ensures they develop a delicious crispy skin while fully cooking through.
- Use Fresh Herbs: Fresh herbs add vibrant flavours and aromas to the tray bake. If using dried herbs as a substitute, use less as they are more concentrated in flavour.
- Preheat the Oven: Ensure to preheat the oven for a crispy skin on the chicken and potatoes. Preheating helps seal in moisture and develop a flavourful crust.
- Timing the Glaze: Add the glaze during the last 20 minutes of cooking to allow all the ingredients to roast and develop their flavours. Adding it too early may result in boiling the ingredients, leading to dryness and potential sogginess.