Chicken and Potato Traybake with Lemon and Garlic

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!

Course Main Course, Traybake

Cuisine British

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 576kcal

Author Eb Gargano

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

Metric - US Customary

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.

Nutrition