Everyday dinners
Lemon chicken traybake
Golden chicken, potatoes and carrots, with lemon tucked into the corners. One tray at the centre of the table.
A traybake is a useful answer to dinner when you would rather do the chopping once. The potatoes get a head start, then the chicken and lemon join them. Leave enough room between the pieces for the edges to colour.
The clock is a guide, not the final check. Thighs vary in size, and a crowded tray cooks differently. Use the temperature check in the method and give the potatoes time to soften.
The recipe
Lemon chicken traybake
- Prep
- 15 min
- Cook
- 55 min
- Total*
- 70 min
- Makes
- 4 servings
*Estimated development timings. Allow 5 minutes resting after roasting.
Ingredients
Tick things off as you go.
For the tray
Equipment
- Large roasting tray
- Chopping board
- Food thermometer
Let’s make it.
- 01
Heat the oven
Heat the oven to 220°C / 200°C fan. Put the potatoes, carrots and onion in a large roasting tray. Toss with 1 tablespoon of the oil and season lightly. Spread out and roast for 15 minutes.
- 02
Add the chicken
Using clean utensils, nestle the chicken thighs among the vegetables, skin facing up. Rub the remaining oil over the skin. Add the lemon wedges and thyme. Wash hands and clean equipment that touched raw chicken before handling other food. Do not wash raw chicken.
- 03
Roast until cooked
Return to the oven for about 35–40 minutes, turning the vegetables halfway through. Use a food thermometer in the thickest part of each thigh, away from the bone: 75°C for at least 30 seconds. If needed, cook longer and check again. The potatoes should also be tender.
- 04
Rest and serve
Leave the cooked traybake to stand for 5 minutes. Squeeze a little roasted lemon over the vegetables and spoon over the juices. Serve with extra vegetables if you like.
Ingredient checks
Check every packaged ingredient for suitability, including seasonings and sauces. Prepare with clean equipment and protect the meal from gluten cross-contamination.
Allergens: No major allergens intentionally added; check ingredients and individual needs.
Make it work for you
Rosemary can replace thyme.
Use extra carrots in place of red onion if preferred. Chicken breast needs different cooking times; do not make a direct timed swap.
For another day
Cool leftovers promptly, refrigerate within 1–2 hours and eat within 48 hours or freeze. Reheat only once, until steaming hot throughout.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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