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lemon and herb chicken thighs and veg on baking tray.
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Lemon and Herb Chicken Traybake

Lemon and Herb Chicken Traybake is easy, and cheap, but it’s also filled with colour and flavour. A fantastic midweek family dinner, perfect for summer!
Course Dinner
Cuisine British
Keyword chicken recipes, chicken thighs
Prep Time 15 minutes
Cook Time 1 minute
Marinading Time 2 hours
Total Time 2 hours 16 minutes
Servings 4 Servings
Calories 872kcal
Author Donna

Ingredients

For the Lemon and Herb Marinade:

  • 1 kg Chicken Thighs Skin-on, bone-in
  • 50 ml Olive oil other cooking oil will do
  • 1 Lemon Juice and Zest
  • 3 Cloves Garlic Crushed
  • 2 teaspoons Oregano
  • 2 teaspoons Thyme
  • Salt and pepper

For the Traybake:

  • 500 g New or Baby Potatoes Big ones cut in half, or sliced into 1cm chunks
  • 1 Red Onion Peeled and sliced into 8 chunks
  • 1 Red Pepper Deseeded and sliced into thick slices
  • 1 Orange or Yellow Pepper Deseeded and sliced into thick slices
  • 2 Courgettes Sliced into 1-2cm rounds
  • 250 g Mixed Baby Tomatoes or cherry/plum

Instructions

  • Place the chicken thighs in a large sealable tub.
  • In a jug or bowl whisk together the oil, lemon juice and zest, garlic, salt, and pepper, thyme, and oregano.
  • Pour over the chicken, seal the tub and shake to cover fully.
  • Leave in the fridge for at least 2 hours, but preferably overnight, turning the tub occasionally to coat the chicken.
  • When you are ready to bake, preheat the oven to 180 degrees (fan-assisted) and find a large baking tray with at least 1cm walls.
  • Take the chicken thighs out of the tub and place them on a plate.
  • Toss the peppers, courgettes, onions, and potatoes in the remaining marinade and tip onto the baking tray.
  • Nestle the chicken thighs on top of the veg and pour over any remaining marinade.
  • Bake in the oven for 30 minutes.
  • Remove from the oven.
  • Remove the chicken thighs and place them on a plate.
  • Add the tomatoes and toss the veg and potatoes to coat in oil.
  • Return the chicken thighs and use a spoon to collect oil from the bottom of the tray to baste them.
  • Return to the oven and bake for a further 30 minutes until the chicken skin is golden-brown and crispy and the potatoes are soft in the centre.

Notes

  • If at 30 minutes when you toss the veg there’s excessive liquid in the bottom of the tray carefully pour some away, or spoon out. Only do this if there’s a lot more liquid than you poured over in the first place, a little is fine.
  • I use this baking tray (affiliate link)