Lemon Chicken Tray Bake
This simple one pan meal uses chicken thighs and potatoes for an affordable, flavour-packed dinner. This Lemon Chicken Tray Bake is gluten and dairy free and a perfect summer dish for a family meal.
Servings: 4
Ingredients
- 8 chicken thighs skin on
- 800 g Maris Piper potatoes peeled and cut into 1-2 inch chunks
- 1 courgette cut into thick slices
- 300 g tomatoes on the vine
- 2 tbsp olive oil
- 2 lemons zest and juice
- 4 tsp chopped garlic
- 1 tbsp honey
- 150 ml gluten free chicken stock
- 1 tbsp dried oregano
- Sea salt flakes
- Cracked black pepper
Instructions
- Preheat the oven to 220C / Fan 200C / Gas Mark 7 and set aside a large baking tray (or two smaller ones).
- Add the chicken thighs, potato chunks and courgette slices to the tray(s) and space out in one even layer. (If everything is very tightly packed I suggest using two baking trays.)
- Drizzle with a little olive oil and sprinkle over a pinch of sea salt flakes, toss to coat and then place in the oven for 20 minutes.
- In a bowl mix the lemon juice and zest, garlic, honey, chicken stock, oregano, and a generous seasoning of salt and pepper.
- Once the chicken has had 20 minutes, remove from the oven and place the tomatoes in the middle of the tray. Pour over the marinade. You can also add some extra slices of lemon here if you like too.
- Toss everything so that it is coated in the marinade. Place back in the oven for another 25-30 minutes, turning half way through. Remove from the oven and serve straight away with a fresh green salad on the side or some steamed green veg.
