One Tray Lemon & Herb Chicken Tray Bake
This easy and flavour-packed one tray lemon and herb chicken tray bake is perfect for new home cooks and busy families. Using a low sodium marinade, it ensures a healthier meal without sacrificing taste. Juicy chicken thighs and potato wedges roast together, soaking up the zesty lemon and herb sauce, all in a single pan for minimal cleanup. Serve with a green salad or steamed greens.
Ingredients 12
6 chicken thighs, bone-in, skin-on
600 g potatoes, about 4 medium, cut into wedges
1 lemon, large, sliced into rounds
3 tbsp olive oil
2 tbsp lemon juice, fresh
2 tsp dried mixed herbs, such as italian or herbes de provence
2 garlic cloves, large, minced
1 tsp onion powder
1⁄4 tsp freshly ground black pepper
1⁄4 tsp salt, optional, or to taste
1⁄4 cup water
parsley, fresh, chopped, for garnish, optional
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Method 8
Preheat your oven to 200°C (400°F).
In a large mixing bowl, combine , , , , , , , and . Mix to create a marinade.
Add the and to the bowl. Toss well to coat everything evenly. Add the and gently mix to distribute.
Transfer the , , and to a large baking tray, arranging them so the potatoes stay mostly under or around the chicken to soak up the juices. Make sure it's all in a single layer.
Pour any leftover marinade from the bowl over the tray. Place the tray in the preheated oven.
Bake for 40-45 minutes, until the is golden and are tender. Chicken juices should run clear when pierced and the sauce should look glossy and juicy.
Remove from oven. Let rest for 5 minutes, then garnish with fresh parsley.
Serve with steamed greens, or a green salad and crusty bread.
Helpful tips
Try not to overcrowd the tray—this helps everything roast evenly and develop a nice golden colour.
If you want even more lemon flavour, squeeze extra lemon juice over the tray right before serving. Olives are a nice addition - add them in with the potatoes before cooking.
