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!
Servings: 2 servings
Calories: 922kcal
Equipment
- 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
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.
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