Lemon Herb Chicken Tray Bake with Roasted Vegetables

A tray bake is the weeknight cook’s best friend: everything goes onto one tray, the oven does the work, and the washing up is almost nothing. This lemon herb chicken tray bake is the version to keep in regular rotation. Chicken thighs roast until golden, potatoes and carrots soften and caramelise at the edges, and lemon and rosemary make the whole tray smell like a Sunday lunch with a fraction of the effort.

The trick is giving everything room. Spread the tray well, and the vegetables roast instead of steaming. Crowd it, and you get soft vegetables and pale chicken. One large tray, or two smaller ones, is better than one packed tray every time.

Ingredients: 8 bone-in, skin-on chicken thighs, or 4 chicken legs; 800 g baby potatoes, halved; 4 carrots, peeled and cut into thick batons; 1 red onion, cut into wedges; 1 whole head of garlic, halved across the middle; 2 lemons, one sliced into rounds, one cut into wedges; 3 tablespoons olive oil; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon dried oregano; a few sprigs of fresh rosemary and thyme; fresh parsley, chopped, to finish.

Method — 1. Heat the oven: Heat the oven to 200°C (180°C fan). Put a large roasting tray in the oven while it heats — a hot tray helps the vegetables start crisping straight away. 2. Season everything: Put the potatoes, carrots and onion in a large bowl with half the olive oil, half the salt, the pepper and the oregano. Toss until coated. Pat the chicken dry, rub with the remaining oil and salt, and season well on both sides. 3. Build the tray: Take the hot tray out carefully and spread the vegetables in a single layer. Nestle the chicken pieces among them, skin side up. Tuck in the garlic halves, lemon slices and herb sprigs. Pour any seasoned oil left in the bowl over the top. 4. Roast: Roast for 40 to 45 minutes, turning the vegetables once halfway through if you remember. The chicken is ready when the skin is crisp and golden and the meat is cooked through, and the potatoes are soft inside with crisp edges. If the chicken browns faster than the vegetables soften, cover the tray loosely with foil for the last 10 minutes. 5. Rest and serve: Rest the tray for 5 minutes. Squeeze the roasted lemon wedges over everything, scatter with parsley, and serve straight from the tray at the table. The soft roasted garlic can be squeezed out of its skin onto the chicken or potatoes — it turns sweet and mild in the oven.

Tips that make it better — Dry skin means crisp skin: pat the chicken very dry before oiling and seasoning it. Cut vegetables evenly: pieces of similar size cook at the same rate. Do not stir too often: letting the vegetables sit undisturbed builds the golden roasted edges. Change the vegetables with the seasons: sweet potato, parsnips, courgettes or peppers all work in place of, or alongside, the carrots and potatoes. Keep the total amount about the same so the tray is not crowded.

Serving and storage — This serves four to six people. It needs nothing else, though a green salad or crusty bread to mop up the pan juices is welcome. Leftovers keep in a sealed container in the fridge for up to two days. Reheat in a hot oven for 10 to 15 minutes so the skin crisps again, rather than in the microwave, which softens it.

Frequently asked questions — Can I use boneless chicken? Yes, but reduce the roasting time to about 30 to 35 minutes and check the chicken early, as boneless pieces cook faster and can dry out. What if my tray is too small? Use two trays rather than piling everything onto one. Crowded trays steam instead of roast. Can I prepare it ahead? Yes. Season and assemble the tray, cover it, and refrigerate for up to a day. Bring it back to room temperature for 20 minutes before roasting, and add about 5 minutes to the cooking time.

A final note — This recipe is general home cooking guidance only. Ovens vary, so check that the chicken is cooked through and the vegetables are soft before serving, and adjust timings to your own oven.