This lemon chicken tray bake is such an easy dinner that works equally well in the summer months served with salad or in the colder months with garlic bread. Made all in one pan which is always a bonus in my kitchen!
If you like tray baked chicken recipes you will love this lemon chicken traybake. This has long been a regular dish that we love throughout the seasons. The zesty lemon flavor combined with the garlic and honey just works well with the chicken.
It's easy to make and doesn't require lots of pots and pans. That's the added bonus to making chicken tray bake dinners with less washing up. If like me you are looking for home-cooked gluten free meals you might also like my Hungarian beef stew or my sausage tray bake.
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Ingredients
- Olive oil - I used olive oil but you can use any neutral-flavored oil.
- Baby potatoes - I love using baby potatoes but if you prefer you could quarter regular-size potatoes.
- Chicken thighs - I used chicken thigh fillets at the time of photographing this recipe but I have also used boned chicken thighs with the skin which is great if you like your thighs topped with crispy skin.
- Shallots - Shallots have a slightly milder taste than onions and are slightly sweet. You can use an onion quartered if you prefer but have a slightly more tangy flavor.
- Garlic - I used fresh garlic that I crushed by placing the side of a knife on top of the clove and putting pressure on the knife to crush the garlic.
- Lemons - It wouldn't be lemon chicken without them. I sliced it in half. If you want to increase the lemon flavor to the finished dish you can squeeze a baked lemon half over the chicken.
- Salt and Black pepper - To season
- Chicken stock - The finished dish does have some liquid at the bottom of the tray but if you prefer to have less liquid you can half the chicken stock quantity.
- Lemon juice - Use freshly squeezed lemon juice but if you prefer you could use bottled lemon juice if you are running low on lemons.
- Honey - Adds a slight sweetness that works well with the lemon.
See the recipe card for quantities.
Instructions
- Preheat the oven to 190°C/375°F/Gas mark 5
- Pour the olive oil into the baking tray and place it in the oven to heat for 5 minutes.
- Slice the baby potatoes in half and place them in the baking tray. Turn over the potatoes to coat in the oil and place in the oven for 20 minutes.
- Carefully remove the baking tray from the oven and place the chicken thighs, shallots, and lemon halves spaced evenly within the pan. (Also add rosemary sprigs if desired). Season with salt and pepper.
- Return the baking tray back into the oven for a further 20 minutes.
- Return the baking tray back into the oven for a further 20 minutes.
- In a jug or bowl mix the chicken stock with the honey and lemon juice.
- Carefully remove the baking tray from the oven and evenly pour over the lemon and honey sauce. Return the lemon chicken traybake into the oven for a final 20 minutes.
- You can squeeze the baked lemon half over the cooked chicken if you want to increase the lemon flavor.
- Garnish with chopped parsley if desired and serve.
Food safety
Check the baked chicken is fully cooked. Chicken usually registers an internal temperature of around 165°F/74 °C on a meat thermometer or if the juices run clear when pressure is applied to the thigh.
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
See more guidelines at USDA.gov.
Substitutions
- Chicken breasts - You can substitute the chicken thighs for chicken breast in this lemon chicken tray bake. Cooking time will vary so always be sure to check that the chicken is fully cooked before serving.
- Onions - You can substitute the shallots for onions if preferred. Use 1-2 onions quartered.
- Vegetable stock - Substitute chicken stock for vegetable stock if you prefer or if that's what you have available in your food cupboard.
- Oil - You can substitute olive oil for a neutral flavored oil such as vegetable oil in this lemon chicken sheet-pan dinner.
Serving suggestions
The best thing about sheet-pan dinners is they can be served with what has been baked in the tray and don't require any additional side dishes. If you prefer to offer a side dish when serving I have added some serving suggestions below that will compliment this lemon chicken traybake.
- Fresh salads - Any fresh seasonal salad vegetables will work great with this recipe
- Rice - See my is rice gluten free information, which you may find helpful if you are following a gluten free diet.
- Asparagus
- Garlic bread - If following a gluten free diet be sure that you use gluten-free bread.
Recipe faqs
You can store any leftovers in the refrigerator for up to 2 days and reheat in the oven until hot.
This chicken tray bake is suitable for a gluten free diet and dairy free diet. Always be sure to check the ingredients label if using shop-bought chicken stock as some brands may contain gluten.
Yes, if you require a smaller serving you can half the recipe and bake as directed. If you require a larger serving just increase as required and follow recipe as directed. Always ensure chicken is fully cooked before serving.
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📖 Recipe
Lemon Chicken Tray Bake
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- large baking tray (I used 13"x10")
Ingredients
Ingredients for lemon chicken traybake
- 2 Tablespoons Olive oil
- 8-10 Baby potatoes
- 8 Chicken thighs
- 8 Shallots
- 2 Cloves Garlic Crushed
- 2 Lemons Sliced in half
- 3-4 Rosemary sprigs Optional
- ⅛ Teaspoon Salt
- ⅛ Teaspoon Black pepper
Lemon and honey marinade/sauce
- 200 ML Chicken stock (Use 100ml if you want less liquid)
- 2 Teaspoons Lemon juice
- 4 Tablespoons Honey
Instructions
How to make lemon chicken tray bake
- Preheat the oven to 190°C/375°F/Gas mark 5
- Pour the olive oil into the baking tray and place it in the oven to heat for 5 minutes.
- Slice the baby potatoes in half and place them in the baking tray. Turn over the potatoes to coat in the oil and place in the oven for 20 minutes.
- Carefully remove the baking tray from the oven and place the chicken thighs, shallots, and lemon halves spaced evenly within the pan. (Also add rosemary sprigs if desired). Season with salt and pepper.
- Return the baking tray back into the oven for a further 20 minutes.
- In a jug or bowl mix the chicken stock with the honey and lemon juice.
- Carefully remove the baking tray from the oven and evenly pour over the lemon and honey sauce. Return the lemon chicken traybake into the oven for a final 20 minutes.
- Check the chicken is fully cooked. Chicken usually registers an internal temperature of around 165° on a meat thermometer or if the juices run clear when pressure is applied to the thigh.
- You can squeeze a baked lemon half over the cooked chicken if you want to increase the lemon flavor.
- Garnish with chopped parsley if desired and serve.
Notes
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this lemon chicken tray bake recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
David
Love the fresh flavors in this chicken traybake.