Chicken thigh Sheet pan Recipe

Gluten  free

This lemon chicken tray bake is such an easy dinner that works equally well in the summer months served with salad or the colder months with garlic bread. Made all in one pan  

Ingredients  you will  need





Chicken thighs

Chicken  stock 


 – 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..

 place the chicken thighs, shallots, and lemon halves spaced evenly within the pan.

 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 a baked lemon half over the cooked chicken if you want to increase the lemon flavor.

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