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Home » Dinner

Lemon and Garlic Chicken Tray Bake

Published: May 25, 2022 · Modified: Jun 23, 2025 by Lauren Woodger · Disclosure: This post may contain affiliate links -This means I receive a commission for purchases made through those links, at no cost to you. As an Amazon Associate I earn from qualifying purchases · Leave a Comment

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Drawing of a bottle of milk with a line through it.
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chicken, potatoes, red onion and carrots in a sauce in a roasting tin.
chicken potatoes, carrots and red onion with a sauce in a baking tray.
Raw skin on chicken thighs sitting on a bed of potatoes, carrots and red onion in a roasting tin.
chicken, potatoes, red onion and carrots in a sauce in a roasting tin.

This Lemon & Garlic Chicken Tray Bake makes for a simple and fuss-free dinner solution during the week—all cooked up in just one pan! With succulent chicken thighs bursting with flavour, it's a crowd-pleaser that will satisfy the whole family. Plus, it's naturally gluten and dairy-free too!

Roasted chicken thighs, carrots and potatoes in a roasting tin.

*Disclosure: This post may contain affiliate links - This means I receive a commission for purchases made though those links, at no cost to you. Please click here for further info*

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I love the simplicity of a tray bake—just one pan, minimal cleanup, and maximum flavour. That is just what you get with this lemon and garlic chicken traybake (and my sticky sausage traybake too!)

With this recipe, you'll spend less time in the kitchen preparing and clearing up and more time being able to enjoy every delicious bite with your loved ones.

I have tweaked the recipe slightly from when I originally published it and have updated the photos.

We are going to roast off the vegetables first, before adding the chicken thighs, letting it cook a bit longer, before adding the zesty marinade which creates a burst of citrusy flavours that perfectly complement the tender and juicy chicken.

I found that roasting the vegetables first on their own, before adding the chicken and marinade, allowed the vegetables to caramelise beautifully.

If you are looking for more family dinner ideas, why not check out this dairy free lamb and sweet potato hotpot or easy kids chicken noodle stir fry with broccoli too?

Jump to:
  • ❤️ Why You Will Love This Recipe….
  • 🥘 Ingredients You Will Need
  • 🤔 How Can I Make This Dish Allergy Friendly?
  • ⚡ Substitutions & Variations
  • ✏️ How To Make - Step-By-Step Instructions
  • 💡 Tips & Tricks
  • 🥡 How To Store / Leftovers / Re-heating
  • 🍴 How To Serve
  • 💬 Recipe FAQs
  •  ✔️ More Easy Dinner Recipes...
  • 📖 Recipe
  • 💬 Comments

❤️ Why You Will Love This Recipe….

  • ✔️ Quick Prep: With just 10 minutes of hands-on prep time, this chicken traybake with potatoes is perfect for those hectic weeknights, freeing you up to tackle other tasks while it cooks away in the oven.
  • ✔️ In One-Pan: This means minimal washing up!
  • ✔️ Bursting With Flavour: The zingy, herb-infused marinade brings the flavours of the chicken and vegetables alive.
  • ✔️ Allergy Friendly: Naturally gluten and dairy-free! It can also be top 14 free if you use Knorr chicken stock pots. (Always double-check the packaging for ingredients)
  • ✔️ Uses Everyday Ingredients:  It’s really simple to make and uses everyday ingredients that you probably have in your cupboard and fridge already!

🥘 Ingredients You Will Need

Here is a brief overview of the ingredients you will need to make this chicken thigh traybake. To find out how to make it allergy-friendly, simply scroll down to the section below this one.

✋ Double check all packaging for allergens ✋

Ingredients laid out for lemon and garlic chicken traybake.
  • Chicken- Using skin-on chicken thighs leaves a delicious crispy skin and helps keep the chicken moist and juicy. If you are looking to save on calories you can use skinless & boneless thigh fillets or boneless chicken breasts instead. ( Breasts also work well in curries like this boneless chicken curry with peppers) Drumsticks will also work well. If you are using breasts or thigh fillets, you will need to reduce the cooking time by 5-10 minutes.
  • Potatoes - I have used baby new potatoes as they are all more or less the same size, so they will cook evenly. You can use normal-sized potatoes and cut them into equal pieces too. I have left the skins on the potatoes for extra fibre, however you can peel them if this is your preference.
  • Carrots - Roasted carrots have a sweet, slightly caramelized flavour and give a tender, slightly crunchy texture to the dish.
  • Red onion - When roasted this turns deliciously sweet. White onion can be used too, but note this doesn’t turn as sweet when cooked.
  • Garlic - This is roasted in its skin for extra sweetness.
  • Marinade - Made up of honey, (do not add honey if this dish is for children under one year) lemon juice, (use fresh lemon juice for the best taste), thyme (dried or fresh), chicken stock, ( I use Knorr Chicken stockpots as they are gluten & dairy free) and crushed garlic.

See the recipe card for full information on ingredients and quantities.

🤔 How Can I Make This Dish Allergy Friendly?

This dish is great for anyone with multiple food allergies because as long as you check the ingredients and make sure your stock pot/cube is dairy/gluten/celery-free, then the dish is free from the top 14 allergens.

 I like to use the Knorr chicken stock pots, which you can buy in all major supermarkets or from Amazon, as they are free from the top 14 allergens.

Always double-check the packaging though, as ingredients can change.

⚡ Substitutions & Variations

  • Vegetables - The potatoes can be substituted for sweet potato or butternut squash. You can also swap the carrots for courgettes, red peppers & cherry tomatoes for a Mediterranean twist!
  • Protein - Lamb chops work amazingly well, substitute the thyme for rosemary and decrease the cooking time of the meat to 25-30 minutes.

✏️ How To Make - Step-By-Step Instructions

⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️

Carrots, potatoes and red onion in a roasting tin.

Step 1: Chop the carrots diagonally into thick slices, slice the onion into small wedges (around 8) and chop any bigger potatoes in half so they are all roughly the same size.

Step 2: Crush half of the garlic cloves with a knife, leaving the skins on and place the carrots, potatoes, onions and garlic in a roasting tin.

Drizzle over the olive oil and stir, coating the vegetables with the oil.

Raw chicken thighs sat on carrots, potatoes and red onion in a roasting tin.

Step 3: Roast in a preheated oven for 20 minutes.

Step 4: Remove the vegetables from the oven, giving them a good stir, then place the chicken thighs on top of the vegetables, skin side up and season with salt and pepper.

A bowl containing chicken stock and dried thyme.

Step 5: Put back in the oven for a further 20 minutes.

Step 6: Whilst the chicken is cooking, it’s time to make up the marinade!

Make up the stock and mix with the lemon juice, crushed garlic (skin off!), honey, olive oil and thyme.

Four chicken thighs, carrots and potatoes in a roasting tin.

Step 7: Remove the chicken from the oven, pour the marinade around the side of the chicken, over the vegetables and roast for a final 20 minutes until the potatoes are crispy and the chicken is cooked through.

Four chicken thighs, potatoes and carrots in a roasting tin.

💡 Tips & Tricks

  • ✔️ Halve The Potatoes: This gives extra surface area so that they will crisp up on the outside.
  • ✔️ Garlic: Remember to remove the skin of the garlic cloves when removing from the oven. The squished, roasted garlic is deliciously sweet, so pop one on your plate.
  • ✔️ Thyme: If you are using fresh thyme, use a tablespoon worth instead of a teaspoon.
  • ✔️ Check Chicken Is Cooked: To ensure the chicken is cooked perfectly, use a meat thermometer to check the temperature. The chicken should be at least 74˚C / 165°F. I wouldn’t be without mine!
  • ✔️ Juices:  Don’t forget to spoon the flavoursome juices from the pan onto the chicken when serving.
  • ✔️ Serve with Accompaniments: Garnish the lemon and garlic chicken with lemon slices and serve up with rice, couscous, or crusty bread to soak up the delicious juices and make it a complete meal.
A plate containing chicken thighs, carrots and potatoes. there is a knife and fork to the side of the plate.

🥡 How To Store / Leftovers / Re-heating

Any leftover chicken traybake can be stored in the fridge in an airtight container for 2 days. 

For best results, reheat in the oven at 180°C for 20-25 minutes until the chicken is heated through. Cover with foil to stop the chicken skin from burning. (Check with a meat thermometer.) Note that you can only reheat this dish once.

You can reheat in the microwave, but you will lose some of the crispiness from the chicken and potatoes so it’s best to use the oven.

This dish is best eaten straight away, however, if you need to, it can be safely frozen. Portion into freezer bags, it can then be kept in the freezer for up to 3 months.

When you are ready to eat, defrost in the fridge overnight and reheat as above.

🍴 How To Serve

This lemon chicken tray bake is a full meal in itself, but to pack in some more vegetables, serve with some steamed broccoli, roasted green beans and carrots or a cauliflower cheese.

If in season, some grilled asparagus is delicious too!

Also don’t forget some crusty bread to mop up the delicious chicken juices. If you are gluten free Warburtons do a great gluten free tiger bloomer.

💬 Recipe FAQs

How do you stop chicken drying out?

The key is to cook it for a longer time but at a lower temperature. Also basting the chicken regularly with its juices, helps to keep the chicken moist and juicy. Always use a meat thermometer to check the internal temperature of the chicken. As soon as it reaches 165˚F / 75˚C it’s done.

Can I use chicken breast instead of chicken thighs?

Yes, you can use chicken breast or even drumsticks, if you prefer. However, keep in mind that chicken breast tends to cook faster than thighs, so you may need to adjust the cooking time to prevent it from drying out. Drumsticks take around the same time to cook as thighs.


Can I use lemon juice instead of fresh lemons?

I would recommend using fresh lemon juice over the bottled variety. They have completely different flavours and the taste is better from fresh lemon.

Do I need to cover the traybake with foil while baking?

You don’t need to cover the traybake with foil while baking. Leaving it uncovered allows the chicken and vegetables to brown and caramelise nicely.

 ✔️ More Easy Dinner Recipes...

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    Lamb Kofta Wraps
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If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊

📖 Recipe

A roasting tin containing chicken thighs, carrots and potatoes.

Lemon and Garlic Chicken Tray Bake

This Lemon & Garlic Chicken Tray Bake makes for a simple and fuss-free dinner solution during the week—all cooked up in just one pan! With succulent chicken thighs bursting with flavour, it's a crowd-pleaser that will satisfy the whole family. Plus, it's naturally gluten and dairy-free too!
4.60 from 5 votes
Print Pin
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour
Servings: 2 servings
Calories: 922kcal
Author: Lauren Woodger

Equipment

  • Roasting tin
  • Chopping board
  • Sharp knife
  • Garlic press
  • Meat thermometer optional

Ingredients

  • 4 chicken thighs skin on, bone in
  • 400 g ( 14oz ) baby potatoes cut in half
  • 3 large carrots cut diagonally into thick slices
  • 1 medium red onion sliced into 8 wedges
  • 3 garlic cloves skin on, flattened with knife
  • 2 tablespoon olive oil

Marinade

  • 1 lemon juice of
  • 3 garlic cloves crushed
  • 1 tablespoon honey (if children are over 1 year)
  • 100 ml ( ½ cup )chicken stock check allergen ingredients
  • 1 teaspoon dried thyme
Metric - Us Customary

Instructions

  • Preheat the oven to 200°C.
  • Cut the carrots diagonally into thick slices, slice the onion into small wedges and chop the potatoes in half so they are all roughly the same size.
  • Crush 3 garlic cloves with a knife, leaving the skins on and place the carrots, potatoes, onions and garlic in a roasting tin then drizzle with olive oil, stir and coat the vegetables with the oil.
  • Place in the oven for 20 minutes.
  • Remove the vegetables from the oven, giving them a good stir, then place the chicken thighs on top of the vegetables, skin side up and season with salt and pepper.
  • Put back in the oven for a further 20 minutes.
  • Whilst the chicken is cooking, make the marinade by making up the stock and mix with the lemon juice, 3 cloves of crushed garlic (skin off!), honey, olive oil and thyme.
  • Remove the chicken from the oven, pour the marinade around the side of the chicken, over the vegetables and roast for a final 20 minutes until the potatoes are crispy and the chicken is cooked through.

Notes

See the recipe post for more detailed guidance and instructions.
Tips & Tricks
  • Halve The Potatoes: This gives extra surface area so that they will crisp up on the outside.
  • Garlic: Remember to remove the skin of the garlic cloves when removing from the oven. The squished, roasted garlic is deliciously sweet, so pop one on your plate.
  • Thyme: If you are using fresh thyme, use a tablespoon worth instead of a teaspoon.
  • Check Chicken Is Cooked: To ensure the chicken is cooked perfectly, use a meat thermometer to check the temperature. The chicken should be at least 74˚C / 165°F. I wouldn’t be without mine!
  • Juices:  Don’t forget to spoon the flavoursome juices from the pan onto the chicken when serving.
  • Serve with Accompaniments: Garnish the lemon and garlic chicken with lemon slices and serve up with rice, couscous, or crusty bread to soak up the delicious juices and make it a complete meal.
  •  
 
Please note this recipe hasn't been tested in US measurements.

Nutrition

Calories: 922kcal | Carbohydrates: 70g | Protein: 45g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 339mg | Potassium: 1905mg | Fiber: 10g | Sugar: 20g | Vitamin A: 18257IU | Vitamin C: 82mg | Calcium: 133mg | Iron: 5mg

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About Lauren Woodger

I’m Lauren, the creator of The Scatty Mum. As a mum to two kids with a history of food allergies and intolerances, I know how tough it can be to cook meals that are both safe and delicious.

That’s why I share easy, allergy-friendly recipes to help families enjoy stress-free mealtimes.

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Lady sitting on a kitchen side with a coffee cup in her hand.

Hey, I'm Lauren!

I’m Lauren, the creator of The Scatty Mum.

As a mum to two kids with a history of food allergies, I know how challenging mealtimes can be when you’re trying to please everyone.

That’s why I share easy, family-friendly recipes and meal planning tips to help busy families enjoy tasty, stress-free dinners that work for all dietary needs.

MORE ABOUT ME

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