Dinner

Lemon Herb Chicken Tray Bake

Crispy roasted chicken thighs and potatoes with lemon, garlic and rosemary — a simple Sunday roast in a single pan.

StandardGluten Free
629
kcal
47g
Protein
33g
Carbs
22g
Fat
£1.30
Per Serving
⏱ Prep: 10 min 🍳 Cook: 40 min 🍽 Serves 3
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 2 chicken thighs 354 kcal
Cherry Tomatoes 133g cherry tomatoes 26.7 kcal
Lemon ⅓ lemon 2.7 kcal
Garlic 1.5 cloves 3.2 kcal
Fresh Rosemary 2 sprigs fresh rosemary 8.8 kcal
Olive Oil 2 tsp olive oil 73.4 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200C. Cube potatoes and par-boil 5 minutes; drain.
  2. 2Toss potatoes with half the olive oil, lemon juice, garlic and rosemary. Spread on a sheet pan.
  3. 3Coat chicken thighs in remaining olive oil and remaining lemon juice. Season well.
  4. 4Lay chicken thighs skin-side up over the potatoes.
  5. 5Roast 35-40 minutes until chicken is golden, skin is crispy and potatoes are tender.
  6. 6Rest 3 minutes then serve with pan juices spooned over.

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