Lemon and Garlic Chicken Tray Bake
Baked lemon and garlic chicken thighs with baby potatoes and charred veg. A super easy gluten and dairy free dinner option.
Servings2
Calories770kcal
Ingredients
For the tray bake:
- 1 red onion
- 1 courgette
- 450 g new/baby potatoes
- 1 whole lemon
- 2 tbsp olive oil
- 4 skin on chicken thighs
- Salt and pepper (to taste)
For the lemon and garlic marinade:
- 2 tbsp olive oil
- 2 tsp lemon zest
- Juice of 2 lemons
- 6 cloves of garlic (crushed)
- 1 tbsp honey
- 100 ml vegetable or chicken stock
- Salt and pepper (to taste)
To garnish:
- A sprinkling of chopped fresh parsley leaves (optional)
Instructions
- Preheat the oven to 210°C/190°C fan
- Chop the onion, courgette and lemon. Add to a baking tray with the potatoes.
- Drizzle with olive oil and sprinkle over some salt and pepper. Mix well with your hands.
- Pat the chicken thighs dry with some kitchen roll. Nestle them in between the potatoes and veg and sprinkle each with some salt and pepper.
- Put in the preheated oven for 20 minutes.
- Once the tray bake is in the oven, mix all ingredients for the lemon and garlic marinade together in a bowl.
- After the 20 mins of baking, pour over the lemon and garlic marinade and return the tray to the oven for another 25 minutes.
- Garnish with some fresh parsley (optional) and serve.
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