Bring Lemon Chicken Tray Bake to your weeknight dinner with savory chicken thighs, roasted baby potatoes, and fragrant rosemary. Everything roasts together on one pan, developing browned edges and tender centers. A splash of broth halfway through keeps the chicken juicy while the garlic and lemon slices caramelize into the dish. Garnish with fresh parsley for a bright and comforting family meal that comes together in under an hour.
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Ingredients for Lemon Chicken Tray Bake
For the chicken
- Boneless, skinless chicken thighs – Thighs stay juicy and flavorful, so trust me, they’re the best choice here.
- Olive oil – A good glug for coating and roasting—go for one you love the taste of.
- Kosher salt – Essential for seasoning; don’t skimp on it.
- Freshly ground black pepper – Adds a subtle warmth to the dish.
For the tray bake
- Baby potatoes – Halve them so they cook evenly and soak up all the flavors.
- Lemon – Thinly sliced for bright pops of citrus throughout.
- Garlic – Whole peeled cloves roast up sweet and mellow—don’t skip them.
- Fresh rosemary – Finely chopped for a fragrant, herby touch.
- Chicken broth – Just a splash to keep everything moist and juicy.
For garnish
- Fresh parsley – Finely chopped for a fresh, vibrant finish—it’s the perfect touch.
Cook Time for Easy Tray Bake
I love how this one-pan lemon chicken recipe fits so beautifully into a busy evening. Honestly, it’s one of my favorite ways to pull together a complete meal without a mountain of dishes. The Lemon Chicken Tray Bake needs just about 15 minutes of prep. From there, the oven takes over for 45 minutes—leaving you time to set the table or simply relax.
That brings your total time to a neat 60 minutes. Since we’re all about maximizing flavor while minimizing effort, this truly is an easy weeknight dinner recipe. If you’re craving other simple, hands-off dinners, you might adore my chicken pasta bake. It has that same cozy, effortless charm.
| Step | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 60 minutes |
How to Make One-Pan Chicken
Creating this juicy roasted chicken with lemon and herbs is a truly simple process. I find the rhythm of it so calming after a long day. Let’s walk through it together, step by step.
Step 1: Prep the Chicken
Preheat your oven to 425°F (220°C). Pat the boneless, skinless chicken thighs completely dry with paper towels—this helps them get a beautiful sear. Place them in a large bowl and toss with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Coating them evenly is the first step to a flavorful dish.
Step 2: Combine the Tray Bake Goodness
On a large rimmed baking sheet, combine your halved baby potatoes, thinly sliced lemon, and all those lovely peeled garlic cloves. Drizzle the remaining 2 tablespoons of olive oil over everything. Then, sprinkle on the rest of your salt, pepper, and that finely chopped fresh rosemary. Use your hands to toss it all together until the potatoes are nicely coated. This one-pan baked chicken and potatoes method is a true game-changer for flavor.
Step 3: Arrange and Roast
Spread the potato mixture into a single layer on your baking sheet. Now, nestle the seasoned chicken thighs evenly amongst the potatoes and lemons. Giving each piece a little space ensures everything cooks perfectly. Pop the tray into your preheated oven and roast for 25 minutes. You’ll see the potatoes beginning to soften and the chicken starting to cook through.
Step 4: Add Broth and Finish Cooking
Carefully pull the tray from the oven—it’ll be hot! Pour that 1/2 cup of chicken broth evenly over the chicken and potatoes. This little splash of liquid is my secret for keeping everything incredibly moist. Return the tray to the oven for another 15–20 minutes. You’ll know it’s done when the chicken reads 165°F internally and the potatoes are golden and tender.
Step 5: Rest and Serve
Take the tray out and let your beautiful creation rest for about 5 minutes. This lets all those incredible juices settle. Right before serving, give it a final flourish with the chopped fresh parsley. This final touch makes our savory baked chicken with baby potatoes look as gorgeous as it tastes.
Pro Tips & Tasty Tweaks
Over the years, I’ve made this garlic and rosemary roasted chicken thighs dish more times than I can count. Along the way, I’ve picked up a few tricks that make it even more foolproof and delicious. Here are my favorite ways to customize your Lemon Chicken Tray Bake.
- Flavor Swap: If you’re out of rosemary, thyme or oregano works wonderfully. For a different citrus note, try adding a few slices of orange alongside the lemon.
- Diet Tweak: To keep things lean, you can use chicken breasts. Just be sure to pound them to an even thickness so they cook at the same rate as the potatoes. For another healthy option, my cilantro lime chicken is always a hit.
- Prep & Texture Fix: For extra crispy potato edges, make sure they’re in a single layer and not crowded. If you love a deeper color on your chicken, you can broil it for the last 2-3 minutes.
- Storage & Reheat Tip: Leftovers keep beautifully for up to 3 days. Reheat them in the oven at 350°F to maintain that wonderful texture, as the microwave can make the potatoes soft. This easy weeknight meal with lemon chicken is just as good the next day! For more ideas on using leftover chicken, check out my hearty chicken soup recipe.
Lemon Chicken Tray Bake
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 0.5 teaspoon freshly ground black pepper divided
- 1 pound baby potatoes halved
- 1 large lemon thinly sliced
- 1 head garlic cloves separated and peeled
- 2 tablespoons fresh rosemary finely chopped
- 0.5 cup chicken broth
- 0.25 cup fresh parsley finely chopped for garnish
Equipment
- oven
- baking sheet
- Measuring spoons
Method
- Preheat your oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then place them in a large bowl. Toss the chicken with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
- On a large, rimmed baking sheet, combine the halved baby potatoes, lemon slices, and peeled garlic cloves. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the chopped rosemary. Toss everything with your hands until the potatoes are well coated.
- Arrange the potato mixture in a single layer on the baking sheet. Nestle the seasoned chicken thighs evenly amongst the potatoes and lemons.
- Roast in the preheated oven for 25 minutes. The potatoes should be starting to soften and the chicken should be partially cooked through.
- Carefully remove the tray from the oven and pour the 1/2 cup of chicken broth over the chicken and potatoes. Return the tray to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through with an internal temperature of 165°F and the potatoes are golden brown and tender when pierced with a fork.
- Remove the tray from the oven and let it rest for 5 minutes. Sprinkle the finished dish with the chopped fresh parsley before serving.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
I believe that good food should nourish both body and soul, and this Lemon Chicken Tray Bake truly delivers on both counts. We’re getting lean protein from the chicken thighs, complex carbohydrates from the potatoes, and healthy fats from the olive oil. The garlic and lemon not only add incredible flavor but also provide vitamin C and antioxidants.
This balanced one-pan chicken dish makes for a satisfying meal that keeps you full without weighing you down. For another nutritious option that’s become a staple in my kitchen, you might love my cilantro lime chicken. It shares that same bright, healthful approach to weeknight cooking.
| Nutrient | Benefit |
|---|---|
| Chicken Thighs | High-quality protein for muscle maintenance |
| Olive Oil | Heart-healthy monounsaturated fats |
| Baby Potatoes | Provides sustained energy with potassium |
| Lemon & Garlic | Antioxidants and immune-supporting compounds |
This Mediterranean-inspired approach to roasted lemon chicken aligns beautifully with the principles of balanced eating that I learned growing up with both Southern and French culinary traditions. For more on the Greek Lemon Chicken Tradition, there’s so much wisdom in these time-honored methods of preparing simple, wholesome food.
A Lighter Version of Lemon Chicken Tray Bake
Sometimes we’re craving that same comforting flavor but want to lighten things up a bit. I’ve made this easy tray bake with several healthier twists over the years, and I’m always delighted with how well it adapts.
For a leaner option, you can substitute skinless chicken breasts for the thighs. Just slice them into even cutlets so they cook at the same rate as the potatoes. Reduce the olive oil to 2 tablespoons total and use a light chicken broth instead of regular. The result is still incredibly flavorful but with fewer calories.
If you’re watching your carbohydrate intake, try replacing half the potatoes with chopped bell peppers, zucchini, or broccoli florets. These vegetables roast beautifully alongside the chicken and add wonderful texture. For another light chicken idea that never fails me, my easy grilled chicken breast is always a go-to for healthy weeknights.
Remember that the beauty of this lemon chicken recipe lies in its adaptability. Don’t be afraid to experiment with different vegetable combinations based on what’s in season or what your family enjoys most.
Thoughtful Tips for Special Diets
Over the years, I’ve cooked for friends and family with various dietary needs, and I’ve learned that with a few thoughtful adjustments, this Lemon Chicken Tray Bake can work for almost everyone. I remember my Aunt Marie, who was sugar conscious, teaching me how to tweak recipes without losing their soul.
For those watching their sugar intake, this dish is naturally quite friendly. The carbohydrates from the potatoes provide sustained energy without spiking blood sugar, especially when you keep portions moderate. If you’re looking to make it even more diabetic-friendly, you could replace some potatoes with non-starchy vegetables like green beans or mushrooms.
For friends avoiding added sugars, you’ll be happy to know this recipe contains none. The natural sweetness comes from the caramelized garlic and roasted lemons. I sometimes add a sprinkle of fresh herbs like thyme or oregano for extra flavor without any sugar alternatives needed.
Portion control is key for glycemic control. I like to serve this with a big green salad on the side to create a more balanced plate. The protein from the chicken and healthy fats from the olive oil help create a satisfying meal that keeps you full and energized.
How to Serve Lemon Chicken Tray Bake
I’ll never forget the first time I served this dish to my book club ladies. The scent of garlic and lemon filled my kitchen as they arrived, and everyone kept commenting how amazing everything smelled. There’s something truly special about bringing a whole meal to the table straight from the oven.
This savory baked chicken with baby potatoes truly stands on its own, but I love pairing it with simple sides that complement without competing. A crisp green salad with a light vinaigrette cuts through the richness beautifully. Sometimes I’ll add some steamed green beans or roasted asparagus when I want extra vegetables on the table.
For heartier appetites, crusty bread is perfect for soaking up those delicious pan juices. I often serve this with my hearty chicken soup as a first course when we have company. The combination makes for such a comforting, complete meal that always feels special.
When it comes to drinks, a crisp white wine like Sauvignon Blanc pairs wonderfully with the citrus notes. For non-alcoholic options, sparkling water with lemon slices or iced herbal tea both work beautifully. This easy weeknight meal with lemon chicken transitions perfectly from casual family dinners to entertaining guests with minimal extra effort.
However you choose to serve it, the real magic happens when everyone gathers around the table. There’s something about sharing food cooked with love that nurtures both body and spirit. For another crowd-pleasing option, my chicken pasta bake has that same comforting, shareable quality that brings people together.
Mistakes to Avoid
I’ve made my share of mistakes with this Lemon Chicken Tray Bake over the years, and I want to help you avoid the common pitfalls that can turn this simple dish into a kitchen disappointment. The first time I served it to my husband’s parents, I was so nervous I overcrowded the pan, and everything steamed instead of roasting properly.
One major mistake is using a pan that’s too small. You need enough space for the chicken and potatoes to roast rather than steam. If everything is crammed together, you’ll end up with soggy potatoes and pale chicken instead of that beautiful golden-brown crust we all love.
Another common error is slicing the lemons too thick. Thin slices caramelize beautifully and infuse the dish with flavor without making it bitter. I learned this the hard way when I used thick lemon wedges and ended up with an overpoweringly bitter sauce that ruined the entire meal.
Don’t skip preheating your baking sheet either. A hot pan gives that instant sizzle that creates perfect browning. For more roasting tips that have saved many of my dinners, check out my bbq chicken breasts guide where I share all my temperature secrets.
Finally, remember that chicken thighs continue cooking after you remove them from the oven. I once overcooked mine because I left them in just five minutes too long. For alternative cooking methods, the Tray Bake with Rice approach offers wonderful variations that might suit your preferences better.
How to Store Lemon Chicken Tray Bake
My grandmother always said good food deserves proper care, and she taught me how to store meals so they taste just as wonderful the next day. I remember packing leftovers of this one-pan chicken dish for my daughter’s school lunches – she’d come home raving about how her friends envied her warm, home-cooked meals.
For storage, let the baked chicken and potatoes cool completely before transferring to airtight containers. They’ll keep in the refrigerator for up to 3-4 days. I prefer glass containers because they don’t absorb odors and allow me to see what’s inside without opening everything.
Freezing works beautifully too. Portion individual servings in freezer-safe bags or containers for up to 3 months. When reheating, add a splash of chicken broth to keep everything moist. The potatoes might soften slightly, but the flavors actually deepen wonderfully after freezing.
For another great make-ahead option, my chicken burgers freeze perfectly and make for quick weeknight solutions. And if you’re looking for more storage tips, my barbecue chicken guide has additional advice that applies to many roasted dishes.
Try This Lemon Chicken Tray Bake Yourself
I truly hope this Lemon Chicken Tray Bake becomes a cherished recipe in your home just as it has in mine. There’s something magical about how such simple ingredients can create a meal that feels both comforting and special. I still remember the first time my now-teenage daughter made it entirely by herself – the pride in her eyes mirrored my own heart’s swelling.
This easy weeknight meal with lemon chicken has seen me through busy workdays, casual family dinners, and even impromptu gatherings with friends. It’s one of those versatile dishes that adapts to your life rather than demanding perfection. Whether you’re cooking for one or feeding a crowd, it meets you right where you are.
If you enjoy this recipe, you might also love my chicken tacos for another fuss-free dinner option. For something completely different but equally comforting, my chicken nuggets recipe has been a family favorite for years. And when you want to impress guests, my broccoli and cheese stuffed chicken never fails to delight.
For those who love exploring global flavors, my Japanese chicken recipe offers a beautiful departure from Mediterranean tastes. And if you’re feeling adventurous, the Brazilian mounjaro chicken recipe introduces exciting new spices and techniques to your cooking repertoire.
Frequently Asked Questions
Chicken tray bake lemon and garlic Nigella?
While I adore Nigella’s approach to comforting food, my lemon chicken tray bake comes from my own family traditions blending Southern and French influences. The garlic roasts alongside the chicken and potatoes, becoming sweet and mellow rather than sharp. It’s that slow roasting that makes this garlic and rosemary roasted chicken thighs so special.
Simple lemon chicken tray bake?
This is one of the simplest recipes in my repertoire – just chicken, potatoes, lemon, and herbs roasted together. The beauty lies in how these basic ingredients transform in the oven. For another straightforward option, my stuffed chicken breasts offers similar simplicity with elegant results.
Lemon chicken tray bake with potatoes?
Yes! The potatoes roast right alongside the chicken, absorbing all the beautiful lemon and herb flavors while becoming tender inside and crispy outside. This one-pan baked chicken and potatoes combination creates a complete meal with minimal cleanup – my kind of weeknight cooking.
Healthy lemon chicken tray bake?
Absolutely! Using chicken thighs with the skin helps keep the meat juicy without adding much fat, and olive oil provides heart-healthy fats. The potatoes offer complex carbohydrates, and everything roasts together with minimal added oils. It’s a balanced meal that feels indulgent but nourishes your body properly.
Greek lemon chicken tray bake?
While my version draws inspiration from Mediterranean flavors, traditional Greek lemon chicken often uses oregano and sometimes includes olives or feta. The basic principle of juicy roasted chicken with lemon and herbs remains the same – it’s the specific herb combinations that vary by region and family tradition.
More Chicken Recipes You’ll Love
If this lemon chicken tray bake found its way to your heart, here are more comforting chicken dishes that never leave my rotation.
Homestyle Chicken Nuggets – Crispy, golden nuggets that beat any frozen version and bring back childhood memories.
Classic Lemon Chicken – Another citrus-kissed favorite with pan-seared perfection and a light buttery sauce.
Cilantro Lime Chicken – Zesty, bright flavors that transport you to warmer climates with every bite.
Creamy Chicken Pasta Bake – Ultimate comfort food that feeds a crowd and makes everyone feel cozy and satisfied.
