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baked lemon chicken traybake in white enamel tray, green beans and black pepper to serve, just visible

Lemon Chicken Traybake

Robyn
This lemon chicken traybake is an easy one pan dinner which takes just 10 minutes to prep and is ready in 40 minutes.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner
Cuisine Mediterranean
Servings 4 people
Calories 430 kcal

Ingredients
  

  • 4-6 chicken thighs skinless and bonelesss
  • 1 lemon cut into wedges
  • 2 medium red onions each cut into 6-8 wedges
  • 3 cloves garlic whole, with skins on
  • 1½ tablespoons olive oil
  • sprig fresh rosemary
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • freshly ground black pepper
  • sea salt
  • 150ml (⅔c) chicken or vegetable stock

Instructions
 

  • Preheat oven to 180˚C Fan / 200˚C / 336˚F convection / 392˚F.
  • Place chicken in a 26cm x20 cm 10” x 7.8” baking dish.
  • Squeeze over the lemon juice and place the squeezed wedges into the dish.
  • Add onion wedges and garlic cloves.
  • Drizzle over the olive oil, add the rosemary and bay leaves, sprinkle over the oregano and salt & pepper, and place in the oven and cook for 20 minutes.
  • Pour over the stock and cook for 20 minutes until cooked through.
  • Squeeze out the soft garlic from the skins, and mix into the juices at the bottom of the dish.
  • Serve straightaway with the onions and spoon over that delicious flavor-packed juice from the bottom of the dish.

Notes

The chicken thighs used in these pictures were small, so we used 5.
Chicken thighs - use skinless or skin on, boneless chicken thighs or bone-in, chicken breasts, or drumsticks - please keep in mind that different cuts of meat will require different cooking times.
Onions - I use red onions for their sweetness, but you can use brown onions if you prefer.
Lemon - fresh lemon is the key in this dish, don't use bottled lemon juice.
Stock - vegetable or chicken stock. You can also use a stock cube mixed with 150ml/ (⅔c) water.
Rosemary - I use fresh rosemary, but you can also use dried rosemary - sub ⅓ - ½ teaspoon for the sprig of fresh rosemary.
To make ahead – cool as quickly as possible then store, covered in the fridge for 2 days. Reheat until piping hot.
To freeze – cool completely then store in the freeze for up to 2 months. Defrost thoroughly before reheating and ensure the chicken is piping hot before serving.

Nutrition

Calories: 430kcalCarbohydrates: 16gProtein: 26gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 116mgSodium: 9044mgPotassium: 487mgFiber: 2gSugar: 10gVitamin A: 116IUVitamin C: 20mgCalcium: 119mgIron: 2mg
Keyword chicken thighs, easy dinner, lemon garlic chicken

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