Lemon & Herb Chicken Traybake
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About
The traybake is the weeknight cook's best friend. Everything goes in at the same time, the oven does the work, and there's only one tray to wash up. This version uses bone-in chicken thighs for the best flavour and crispy skin, with new potatoes that soak up the lemony, herby juices as they cook.
Method
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Preheat the oven to 200°C (180°C fan). Scatter the new potatoes, peppers, onion, and garlic onto a large roasting tray.
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Mix 2 tbsp of the olive oil with the lemon zest, oregano, thyme, smoked paprika, salt, and pepper. Toss the vegetables in half this mixture.
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Score the chicken thighs twice through the skin to the bone. Rub the remaining herb oil all over the chicken, getting into the score marks.
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Nestle the chicken thighs skin-side up on top of the vegetables. Squeeze over the lemon juice.
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Roast for 45–50 minutes until the chicken skin is deep golden and crispy, and the juices run clear when pierced at the thickest point.
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Rest for 5 minutes. Squeeze the roasted garlic cloves out of their skins and stir into the pan juices.
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Scatter chopped fresh parsley over and serve straight from the tray.
Notes
- Swap the peppers and onion for any vegetables that roast well: courgette, cherry tomatoes, asparagus in season.
- For extra crispy skin, pat the chicken completely dry before rubbing with the herb oil.
- Leftovers are excellent cold the next day, or stripped off the bone and stirred through pasta with a little extra olive oil.