Chicken tray bake with lemon and garlic

This lemon and garlic chicken tray bake is bursting with flavour and it’s so easy! You’ll appreciate how simply you can throw it together; allow yourself about 10 minutes of prep before putting everything in the oven..

I loved the way the flavours were so perfect together — hardly surprising, really — and the chicken is so juicy. Serve it with some roasted vege, like potatoes, red onion and zucchini. Don’t be afraid to swap things out to suit your tastes. It’s a very versatile dish.

Serves 2.

Ingredients

FOR THE TRAY

• 1 red onion
• 1 courgette
• 450g baby potatoes
• 1 whole lemon
• 2 tbsp olive oil
• 4 chicken thighs, skin on

FOR THE MARINADE

• 2 tbsp olive oil
• 2 tsp lemon zest
• Juice of 2 lemons
• 6 cloves of garlic, crushed
• 1 tbsp honey
• 100ml vegetable or chicken stock

Method

1. Preheat oven to 210C/190C fan forced.
2. Chop onion, courgette and lemon. Add to a baking tray with the potatoes.
3. Drizzle with olive oil and sprinkle over some salt and pepper. Mix well with your hands.
4. Pat chicken thighs dry with some paper towel. Nestle them in between the potatoes and veg and sprinkle each with some salt and pepper. Put in oven for 20 minutes.
5. Once the tray bake is in the oven, mix all ingredients for the lemon and garlic marinade together in a bowl.
6. After the 20 mins of baking, pour over the lemon and garlic marinade and return the tray to the oven for another 25 minutes.
7. Garnish with some fresh parsley (optional) and serve.