This lemon and thyme chicken tray bake is delicious, requires minimal effort and works perfectly as a weeknight dinner.
When making this chicken tray bake with lemon and thyme the oven does most of the work for you, as you prep the ingredients and add them to the tray at two different points. Meaning you can chill out and watch Netflix, as your delicious meal comes together.
I find with a chicken and potato tray bake, you need vibrant veggies, herbs and some acidity to bring the recipe to life. That’s why with the addition of roasted lemon, thyme and the mediterranean combo of tomato and red onion, we get the best outcome.
Other chicken dinners/recipes you might love…
Oven baked chicken thighs are amazing for two reasons. The crispy skin that forms when roasted over a longer period of time and the succulent meat that becomes intensely flavoured due to it’s fat content and being on the bone.
Lemon & Thyme
It wouldn’t be a lemon chicken tray bake without a good quantity of lemons. I use two whole lemons in this recipe, sliced into 1 cm rounds. When these lemon rounds are roasted, overtime they almost caramelize and sweeten, meaning you can even eat the skin! I’ve chosen thyme for this recipe, as I love it when it’s paired with lemon. You could alternatively use parsley or basil, served fresh at the end if you prefer.
I use new potatoes to reduce prep time and also as I love their texture and skin-to-potato ratio. We coat them in oil and garlic and roast them for 1 hour and 15 minutes, which make for the crispiest potatoes.
6 cloves of garlic – don’t be skeptical, this tray bake recipe needs it. It serves 5 people and I follow the general rule of thumb for 1 clove per portion. Plus a bonus clove.
Tomato & Red Onion
The tomato and red onion add a mediterranean chicken tray bake vibe, which brightens the dish massively.
See the recipe card for full information on all ingredients and quantities.
I’d say so! This recipe is balanced in many ways. Elements of a healthy tray bake:
If you wanted to reduce the calories, you could make this a chicken breast tray bake as this would reduce the fat content. However, chicken breast often dries out in the oven.
If you do decide to use chicken breast though, add the chicken at a later stage (maybe along with the tomatoes and onion) as they only take around 30 minutes to make in the oven.
Preheat the oven to 180° C
3. Add the chicken thighs to the tray with the potatoes and pop in the oven for 30 minutes (Image 3).
4. Prep the veggies by quartering the red onions and tomatoes and slice the lemons into rounds. Add them to the baking tray with part cooked potatoes and chicken. Rub the thyme between your hands over the tray so the herb breaks off the stem and scatters over the tray bake. Shake and pop back in the oven for another 45 minutes (Image 4).
5. Remove from the oven and plate up! Season with salt and pepper and an extra squeeze of lemon (Image 5).
Evenly distribute the chicken, potatoes and veg
Make sure they are evenly spaced and not overcrowded. Overcrowding can lead to uneven cooking and steaming rather than roasting. Also, scatter lemon slices and fresh thyme sprigs around the chicken to infuse the dish with their aromas.
Monitor Cooking Time and Temperature
Keep an eye on the chicken’s progress, as cooking times can vary depending on your oven and the size of the thighs. Ensure they are cooked through, without overcooking as we don’t want dry chicken!
Rest Before Serving
Allow the chicken thighs to rest for a few minutes after removing them from the oven. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender texture when you cut into the chicken. It also gives you time to garnish with fresh thyme leaves before serving.
Yes, you can use boneless, skinless chicken thighs if you prefer. They will cook faster than bone-in, skin-on thighs, so be sure to adjust the cooking time accordingly. Place the potatoes and vegetables in the oven first for 30 minutes, and then add the chicken for the last 30 minutes.
It’s not necessary to flip the chicken thighs during baking. By arranging them skin-side up at the beginning, you allow the skin to become crispy and brown.
Roasted vegetables, such as kale, carrots and parsnips or a big green salad would pair well with this dish.
Absolutely! The pan juices from the Lemon and Thyme Chicken Thigh Tray Bake are packed with flavour and can be turned into a delicious sauce or gravy.
If you tried this Lemon and Thyme Chicken Thigh Tray Bake recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x