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Lemon & Thyme Chicken thigh Tray Bake with new potatoes, red onions, tomatoes and topped with lemon round slices in a baking tray.
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3.89 from 87 votes

Lemon and Thyme Chicken Thigh Tray Bake

This chicken thigh and potato tray bake is infused with lemon and thyme. A perfect dinner tray bake with only around 10 minutes of prep time.
Prep Time5 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 20 minutes
Course: mains
Cuisine: British
Servings: 5
Calories: 625kcal
Cost: £1.38

Ingredients

Preheat oven 180° C

  • 1 kg chicken thighs (£3.30)
  • 1 bunch fresh thyme, removed from tough stems (£0.55)
  • 2 lemons, sliced into 1cm rounds (£0.50)
  • 2 red onions, sliced into thick wedges (£0.30)
  • 6 tomatoes, sliced into thick wedges (£0.85)
  • 1 kg new potatoes (£1.00)
  • 6 cloves of garlic (£0.39)

Cupboard Essentials

  • 2 tbsp olive oil
  • Salt & Pepper

Instructions

Preheat the oven to 180°C

  • Wash the new potatoes and add to a large mixing bowl.  To that, add the minced garlic, half of the olive oil, salt & pepper. Mix to combine and add to a large baking tray.
  • To the same bowl, add prepped chicken thighs & remaining olive oil. Season generously with salt and pepper and toss to evenly distribute. Add the chicken to the tray with the potatoes and pop in the oven for 30 minutes.
  • After this time, add the vegetables and thyme to the baking tray. Use tongs to get the veggies coated in the oils released from the chicken. Shake and pop back in the oven for another 45 minutes. Season with an extra round of salt.
  • Remove from the oven & plate up! Season with pepper & optional chilli flakes if you like a little kick.

Notes

  • 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.
  • 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!
  • 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.

Nutrition

Calories: 625kcal | Carbohydrates: 38g | Protein: 38g | Fat: 36g