This delicious Chicken and Potato Traybake features juicy chicken thighs with perfectly crispy skins, delicious roasted new potatoes, carrots and red onions, all flavoured with lemon, garlic and herbs. Better still, it’s all cooked in ONE PAN and ready in just 50 minutes. Perfect when you want all those chicken roast dinner flavours but without the hassle of actually cooking a roast dinner!
Chicken roast dinner flavours without the hassle!
This recipe is PERFECT for when you fancy a roast chicken dinner, but you don’t fancy the hassle of actually cooking a roast dinner!
It features juicy chicken thighs with perfectly crispy skins, delicious roasted new potatoes, roasted baby carrots and roasted red onion wedges.
And it’s all deliciously flavoured with lemon, garlic and herbs.
Better still, it’s all cooked in ONE PAN and ready in just 50 minutes.
How to make Chicken and Potato Traybake with Lemon and Garlic
This Chicken and Potato Traybake is so easy to make!
All you need to do is Coat chicken thighs in a mix of lemon juice, olive oil and oregano (or herbs of choice), plus a little salt and pepper. Then place the potatoes, carrots, red onion wedges and garlic cloves in a large roasting dish with some more olive oil and seasonings, and pop the chicken thighs on top.
Finally, roast for 40 minutes in a hot oven. Easy Peasy!
(Full recipe given in the recipe card below.)
What to serve with Chicken and Potato Traybake
This easy chicken traybake is a complete meal in its own right!
However, if you wanted to turn it into a larger meal you could serve it with a green side salad or some steamed green vegetables, and/or some crusty French bread to mop up all those delicious lemony, chickeny juices!
And if you’re a big gravy fan and a roast dinner wouldn’t be a roast dinner without gravy, then you can absolutely serve this with a jug of gravy on the side!
What to drink with Chicken and Potato Traybake
Lemony chicken dishes pair really well with white wines, especially unoaked or lightly oaked Chardonnay, Sauvignon Blanc, Semillon, White Bordeaux, Pinot Grigio and dry Riesling.
But if I had to pick just one, I’d pick a lightly oaked Chardonnay!
Because of the lemon in this dish, I don’t recommend red wine.
Make it your own!
This Chicken Traybake is so easy to adapt to your own personal tastes or to whatever you happen to have in your cupboards / fridge. For example, you could:
- Use Chicken drumsticks instead of, or as well as chicken thighs
- Use Chicken breasts instead of chicken thighs (only add the chicken breast for the last 15-20 minutes so you don’t over cook it)
- Use diced sweet potatoes instead of new potatoes
- Use different veggies: peppers, aubergines, courgettes, cauliflower, parsnips cherry tomatoes and butternut squash all work well.
- Use dried mixed herbs, herbes de provence or Italian herbs, instead of dried oregano
- Use fresh herbs, such as rosemary or thyme instead of the dried oregano
(Did you adapt this recipe? I’d love to hear about it! Let me know in the comment section below.)
Love easy peasy traybakes?
Here are 5 more variations to try:
- Cajun Chicken Traybake
- Lamb Kofte Meatball Traybake
- Easy Salmon Traybake
- Easy Chicken Breast Traybake
- Easy Sausage Traybake
(Checkout all my traybakes here!)
Easy Chicken Breast Traybake
What to do with leftover Chicken and Potato Traybake?
This really is a meal that tastes better on the day you make it, but if you do find yourself with leftovers, they will keep well in a lidded container in the fridge for up to 3 days.
You can either eat the leftovers cold (this makes an envy-inducing packed lunch!) or place them in a roasting tray, in an oven heated to 180C (160C fan / gas mark 4 / 350F) for 15-20 minutes, or until piping hot all the way through. You may want to cover the roasting tray with foil to stop the veggies from burning – but remove 5 minutes before the end to re-crisp up the chicken skin.
Alternatively, reheat the leftovers in the microwave, until piping hot all the way through.
Can you freeze Chicken and Potato Traybake?
As I mentioned above, this really is a meal that tastes better on the day you make it. But if you want to freeze it, you can. Simply put any leftovers in a lidded container and place in the freezer where they will keep for up to 1 month.
Defrost overnight in the fridge and reheat as above.
If you like this recipe…
…you might also like:
Chicken and Potato Traybake with Lemon and Garlic
Ingredients
- 2 lemons
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons dried oregano or any herbs you like (See Note 1)
- 8 chicken thighs approx. 1kg / 2¼lbs
- 400 g new potatoes halved (or quartered if big)
- 250 g whole chantenay carrots (or regular carrots cut into batons)
- 2 red onions peeled and cut into ⅛ths / wedges
- 8 cloves garlic skin on and lightly bashed with the side of a big knife
To serve
- A simple side salad
Instructions
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the juice of 1 lemon, 1 tablespoon of olive oil, 1 teaspoon oregano (or herbs of choice), plus a little salt and pepper, in a large bowl. Mix together, then add the chicken thighs. Turn the chicken thighs in the lemon/oil/herbs mixture until evenly coated.
- Place the halved new potatoes, chantenay carrots, red onion wedges and bashed garlic cloves in a large roasting dish.
- Drizzle the vegetables with the remaining 1 tablespoon of olive oil and 1 teaspoon of oregano, then add a little salt and pepper.
- Cut the remaining lemon into quarters and squeeze each quarter over the vegetables. Then place the squeezed quarters into the roasting dish with the vegetables.
- Turn the veggies so they are evenly coated in the lemon/oil/herbs mixture. Then arrange the veggies into a single layer. (See Note 2.)
- Place the chicken thighs on top of the vegetables and place your roasting tin into your preheated oven. Roast for 20 minutes.
- After the 20 minutes is up, remove the roasting tin from the oven. Remove the chicken thighs to a plate and then give the veggies a good stir.
- Rearrange the veggies back into a single layer and nestle the chicken thighs in among the veggies. Tip any juices from the plate back into the tray, ideally over the chicken thighs, and return the roasting dish to the oven. Roast for a further 20 minutes (40 minutes in total).
- After the final 20 minutes is up, remove the roasting tin from the oven and serve. I like to put the roasting dish on the table so everyone can help themselves.
Notes
- You can use any herbs you like here. To keep it simple I have used dried oregano, but this also works very well with fresh rosemary and/or thyme. Or you could use dried mixed herbs / herbes de provence / Italian herbs.
- It’s really important that you arrange the vegetables all in one layer – otherwise they will steam and not roast! If you can’t fit the veggies all in one layer in 1 roasting dish, use 2 roasting dishes.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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