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+ servings
Southwestern pottery dinner plate with chicken thigh, potatoes and lemon, and green beans

Lemon Chicken Traybake

Jani H. Leuschel
Easy and flavorful oven-baked chicken and potato dinner
5 from 3 votes
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Course Dinner, Entrees, Mains
Cuisine American, British, Italian
Servings 3
Calories 418.8 kcal

Equipment

Ingredients
  

  • 2 Tablespoons olive oil, extra virgin
  • 2 Tablespoon lemon juice, fresh squeezed
  • ½ teaspoon salt, kosher, divided use
  • 1 pound waxy potatoes, cut into smallish pieces; any color baby potatoes or fingerlings
  • ½ lemon, thinly sliced
  • 3 cloves garlic, sliced or roughly chopped
  • 1 ¼ pounds boneless, skinless chicken thighs
  • ½ teaspoon lemon zest, optional
  • ¼ teaspoon onion powder
  • ¼ teaspoon red pepper flake, optional, can sub black pepper
  • 2 teaspoons fresh rosemary, or 1 teaspoon dried, crumbled

Instructions
 

  • Wash hands with soap and water for 20 seconds.
  • Preheat oven to 425 F.
  • Line a low-sided sheet pan with foil or coat with non-stick spray, or use a 9"x13" casserole dish.
  • In a small bowl or glass measuring cup, combine olive oil, lemon juice, and ¼ teaspoon of salt. Whisk to combine into a marinade.
  • Reserve a generous Tablespoon of the marinade. In a medium bowl, toss potato chunks with the remaining marinade.
  • Pour the saucy potato chunks onto the prepared pan and spread evenly. Place in oven and roast for about 8 to 10 minutes.
  • Add the lemon slices and garlic to the potatoes, and then make room to place the chicken thighs on the pan. (It's good if some lemon slices and garlic get lodged underneath the thighs!)
    Note: Now is the time to add extra veggies like asparagus or zucchini coins to the pan if you want.
    Brush or drizzle the remaining marinade onto the chicken thighs. Sprinkle the thighs with lemon zest, if using.
    Season the chicken and potatoes with remaining salt. Sprinkle with onion powder, red pepper flakes (or black pepper), and rosemary.
  • Return to oven and roast for 20 minutes, or until the chicken reaches 165 degrees in the thickest part. (Use an instant-read thermometer to be sure.)
  • Serve with a salad or vegetable side.

Notes

You'll end up with softer potatoes if you start roasting them before adding the chicken thighs to the sheet pan.
Throw some zucchini or broccoli on when you add the chicken to the sheet pan and you'll end up with a one-pan dinner!

You can cook everything at once, but you'll need to lower the oven temperature to 400 F. Roast the whole shebang for 30 minutes.  Your potatoes may be firmer, but you just might like them better that way!
 

Nutrition

Calories: 418.8kcalCarbohydrates: 27.9gProtein: 38.3gFat: 17.2gSaturated Fat: 3.2gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 9.4gTrans Fat: 0.1gCholesterol: 172.4mgSodium: 580.6mgPotassium: 1191.3mgFiber: 3.4gSugar: 2.7gVitamin A: 128IUVitamin C: 28mgCalcium: 46.9mgIron: 2.9mg
Keyword garlic
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