If you're searching for a hassle-free, flavorful dinner option that requires minimal prep and clean-up, this Lemon Chicken Traybake is your answer. The perfect combination of tender chicken thighs, crispy roasted potatoes, and sweet carrots, infused with garlic, thyme, and lemon—this dish checks all the boxes!
Why you'll love this recipe
- It's a wholesome meal cooked in one sheet pan, ideal for busy weeknights or relaxed weekend dinners.
- This is a budget-friendly dish. Potatoes & carrots are usually not the most expensive options.
- This traybake is a real crowd-pleaser that’s easy to customize for larger gatherings.
- The carrots & potatoes can be prepared ahead, meal-prep alert!
Ingredients
Chicken Thighs are juicy and flavorful, making them ideal for roasting. Their higher fat content than chicken breasts ensures they remain tender and succulent during cooking.
Baby Potatoes are perfect for roasting because their thin skins crisp up beautifully in the oven. No peeling is required, which saves you time.
Carrots add natural sweetness to the dish and pair wonderfully with the tangy lemon and savory thyme. Opt for spring carrots if available, as they tend to be tender and flavorful.
Lemon is the star ingredient, adding brightness and acidity to balance the richness of the chicken and potatoes.
Garlic infuses the dish with a rich, aromatic flavor that complements the lemon and thyme.
Fresh thyme provides earthy, herbaceous notes that elevate the dish. Dried thyme is a substitute if you don’t have fresh thyme.
A generous drizzle of olive oil ensures everything roasts evenly and achieves that beautiful golden-brown finish.
Simple seasonings like salt and pepper enhance all the ingredients' natural flavors.
How to Prepare Lemon Chicken Traybake
Honestly, this could not be easier!
Step 1: Marinate the Chicken
Place the chicken thighs in a bowl. Cut the lemon in half and squeeze the juice over the chicken. Reserve the lemon halves. Add one tablespoon of olive oil, one minced garlic clove, salt, and pepper. Mix well to coat the chicken, then cover and refrigerate for at least two hours (or up to 24 hours for maximum flavor).
Step 2: Prepare the Vegetables
Preheat your oven to 400°F (200°C). Wash and dry the baby potatoes. Halve them if they’re larger than bite-sized. Peel the carrots and cut them into chunks. Toss the potatoes and carrots in a baking dish with one tablespoon of olive oil, the remaining minced garlic clove, thyme leaves, salt, and pepper.
Step 3: Assemble the Traybake
Nestle the marinated chicken thighs among the vegetables in the baking dish. Slice the reserved lemon halves and distribute the slices over the chicken and vegetables for added flavor.
Step 4: Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for another 15 minutes, or until the chicken is cooked through and the vegetables are golden and tender. Discard the lemon slices before serving.
Top tip! Steps 1 - 3 can be done earlier, making this the perfect meal-prep dish. Remove the traybake from the fridge 15 minutes before putting it into the oven to ensure it's at room temperature before popping it in the oven.
How to Store Lemon Chicken
Refrigeration
Let the traybake cool entirely before transferring leftovers to an airtight container. Store in the refrigerator for up to 2 days.
Freezing
This dish freezes well. Place cooled portions in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, preheat your oven to 350°F (175°C). Place the lemon chicken traybake in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warmed. You can also microwave individual portions, though the vegetables may lose some crispness.
Frequently Asked Questions
Yes, but keep in mind that chicken breasts are leaner and may cook faster. To prevent dryness, check for doneness after 30-35 minutes.
Feel free to swap or add vegetables such as broccoli, bell peppers, or red onions. Just ensure the pieces are evenly sized for consistent cooking.
Absolutely! Marinate the chicken and prep the vegetables up to a day in advance. Store them separately in the refrigerator, then assemble and bake when ready.
Lemon chicken traybake
Equipment
- sheet pan
Ingredients
- 2 2 chicken thighs
- 1 lb baby potatoes
- 1 lb carrots
- 1 lemon
- 2 cloves garlic
- 1 sprig thyme
Instructions
- Put the chicken thighs in a bowl. Cut the lemon in half and squeeze out the juice— do not discard the lemon!
- Add the lemon juice, a tablespoon of olive oil, a chopped garlic clove, and some salt and pepper to the chicken. Mix everything well and leave to marinate for at least 2 hours. Longer is allowed, even preferred!
- Preheat the oven to 200 degrees.
- Wash the potatoes, dry them, and cut them in half if necessary. Peeling is not required. Wash and peel the carrots and cut them into chunks. Put the potatoes and carrots in a baking dish and add a generous tablespoon of olive oil. Add the other finely chopped garlic clove and the leaves from the thyme sprigs. Add salt and pepper and stir well.
- Place the lemon chicken in the sheet pan as well. Slice the lemon and divide it over the chicken and the rest of the traybake. Bake the traybake with chicken for 40 minutes. Cover the dish with aluminum foil for 25 minutes, then remove it.
- Remove the lemon pieces, spoon the contents of the lemon chicken traybake onto two plates, and serve immediately.
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