Lemon herb chicken traybake
Easy lemon herb chicken traybake — juicy chicken and veg roasted on one pan for a healthy, low-cleanup weeknight dinner the whole family will love.
Best for meal preppers and busy families.
- High Protein
- Gluten Free
- Dairy Free
Quick tips
Short on time? Do these first — small moves, big flavour.- No time to marinate? Toss the chicken with a big pinch of baking soda and a squeeze of lemon, leave 15 min while the oven heats, then pat dry — it stays juicy and browns faster.
- Cut the potatoes small (about 2cm) so they roast in the same time as the chicken — no half-cooked spuds.
- Ready in
- 45 min
- Hands-on
- 10 min
- Cook
- 35 min
- Ingredients
- 7
- Serves
- 4
Ingredients
- 2 lemons
- 4 cloves garlic
- 300g green beans
- 800g potato
- 2 sprigs fresh rosemary
- 800g chicken thighs
- 3 tbsp olive oil
Method
- 01Toss chicken, potato wedges, lemon, garlic and rosemary with olive oil in one tray.
- 02Roast at 200°C for 35 minutes until golden.
- 03Add green beans for the last 10 minutes.
- 04Rest 5 minutes — box two portions for lunch before serving.
Nutrition (per serving)
- Calories540 kcal
- Protein38 g
- Carbs42 g
- Fat22 g
Equipment
- Oven
Storage
Refrigerate leftovers up to 3 days in an airtight container.