Lemon and Garlic Chicken Tray Bake

This garlic and lemon chicken tray bake is the perfect weeknight meal with just 10 minutes hands on prep time - it couldn’t be easier to make! Made with just a few everyday ingredients, everyone is going to love this recipe.

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 690kcal

Author Sally

Ingredients

For the marinade:

2 tablespoons olive oil
2 cloves garlic crushed
Juice and zest of 1 lemon
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper

For the tray bake:

600 grams chicken thigh approx 3-4
500 grams small white potatoes
4-6 whole cloves garlic
½ lemon sliced
1 tablespoon olive oil
Salt & pepper to taste

Instructions

Preheat the oven to 200°C. Start by making the marinade. Mix together the olive oil, crushed garlic, the juice and zest of 1 lemon, oregano, salt and pepper. Add in the chicken thighs and turn to coat. Set aside for 10 minutes and up to an hour to marinade.
Chop up the potatoes into halves or quarters depending on how small the potatoes are and place on a baking tray. Drizzle with olive oil, salt and pepper and toss to combine. Place the garlic cloves whole (not peeled) and lemon slices around the tray.
Remove the chicken thighs from the marinade and nestle them onto the pan among the potatoes, making sure they are evenly placed on the tray.
Bake in the preheated oven for 1 hour, checking halfway through to turn the potatoes and baste the chicken with pan juices. The dish is done when the potatoes are golden and the chicken has reached 75C (165F) internal temperature.

Notes

The roasted garlic on the tray is the best bit! Don’t forget to squeeze it out of its skin and serve with the potatoes and chicken.

Depending on your serving size, I find this recipe makes about 3 serves on it’s own but could be stretched to 4 if you served it with a salad or vegetable side.

Nutrition