This lemon chicken traybake recipe is packed with fresh, vibrant flavour and made with juicy chicken thighs, roasted vegetables, and a zesty lemon marinade. Quick to prepare and easy to clean up, it’s the ideal one-pan chicken dinner for busy weeknights or weekend cooking. A healthy spring chicken recipe that's full of wholesome ingredients, this is the perfect dish for sunny days.
Is lemon chicken traybake suitable for meal prep?
Whether you're looking for a spring dish, simple lemon chicken traybake, a healthy family dinner, or wondering how to cook lemon chicken in the oven, this easy one-pan recipe ticks all the boxes. Ideal for meal prep, quick weeknight dinners, or even lazy Sunday meals, this oven-baked lemon chicken traybake is full of flavour, low on effort, and perfect for the whole family.
Ingredients
Serves 4
1 leek, trimmed and sliced
1kg chicken thighs and drumsticks, skin on
zest and juice of 2 lemons, plus 2 lemons halved and wedges to serve
3 tbsp fresh coriander, chopped, plus leaves to garnish
2 tbsp fresh mint, chopped
5 tbsp olive oil
1 spring cabbage
700g new potatoes
200ml cold water
½ tsp English mustard
1 tsp honey
sea salt and black pepper
green salad, with spinach leaves, to serve
large, deep baking tray
How do you make a lemon chicken traybake from scratch?
Preheat the oven to 180°C/160°C fan/gas mark 4 and scatter the tray with the leek slices, then arrange the chicken, skin side up, and lemon halves on top. In a blender, combine the lemon zest and juice, coriander, mint and olive oil. Blend until smooth, then season with salt and pepper. Transfer a quarter of the mixture to a small bowl and leave the remainder in the blender. Using the oil mixture in the bowl, brush it onto the chicken, then roast for 10 mins.
In the meantime, cut the cabbage, without coring, into 5 large wedges. Add the cabbage and potatoes to the tray and pour in the water. Season with salt and pepper, and roast for 40 mins until the juices from the chicken run clear.
Add the mustard and honey to the mixture in the blender and blend for ½ min to combine. Drizzle the mixture over the chicken dish, garnish with coriander leaves, and serve with the salad and lemon wedges.
What recipe to try next
Discover the perfect blend of nutrition and flavour in our spinach-stuffed chicken recipe. Rich in essential vitamins and minerals, this dish utilises the wholesome benefits of fresh, seasonal spinach, delivering a delectable combination of subtly sweet, herbaceous flavours. Perfect for lighter evening meals, it offers a nutritious yet satisfying dining choice.
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Liz O’Keefe is a professional chef, trained journalist, and the home economist at LandScape magazine, where she develops seasonal British recipes.