Lemon Chicken Tray Bake is packed with zesty lemon, garlic, and herbs! Tender, juicy chicken thighs and crispy golden potatoes roast to perfection in one easy, affordable dish. With minimal prep, it’s the perfect weeknight meal!
We can't get enough of this recipe. It's our go-to for hosting because it's effortlessly delicious and completely foolproof. The zesty lemon herb sauce infuses every bite with bright, bold flavor, while the juicy chicken and potatoes make it a hearty, satisfying meal.
The Chicken Thigh Tray Bake is healthy, easy to prepare, and perfect for any occasion. Serve it with a fresh Beetroot Broccoli Salad or Yellow Mediterranean Rice.
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Recipe Highlights
- We use chicken thighs which make the recipe super juicy and affordable.
- Everything is baked in one dish which makes it perfect for weeknights because there's minimal clean up.
- Prep time is around 10 minutes then the oven does the rest so you can spend less time in the kitchen and more time with family.
- A whole tablespoon of garlic is used which brings bold flavor and takes the lemon garlic chicken tray bake to a whole new level.
Ingredient Notes and Substitutions
Chicken Thighs - Boneless skinless chicken thighs are our go to. Chicken breasts can be substituted but won't cook quite as long. Bone in chicken thighs can also be substituted but will require an additional 10-15 minutes of cook time.
Potatoes - We love using yellow potatoes because they add a beautiful color to the tray bake. Russet, red, or fingerling potatoes can be subsituted.
Pearl Onion - These add the perfect mild onion flavor and are so fun to eat. Don't be intimidated by peeling each one. Follow this tutorial on how to peel pearl onions quickly. Red onion can be substituted.
Olive Oil - Choose a high quality olive oil for the best results. You can substitute melted butter for a richer flavor.
Italian Seasoning - This is the perfect blend of multiple dried herbs. If you don't have this on hand you can add dried thyme and or dried oregano.
Better Than Bouillon Chicken Base - Adds the perfect rich flavor to the lemon topping. You can use a crushed bouillon cube instead.
Parsley - Fresh thyme can be substituted for parsley to make a delicious lemon and thyme chicken tray bake.
Step by Step Instructions
Step 1: Place chicken thighs, potatoes, and pearl onions in a baking dish and set aside. In a small bowl whisk together the olive oil, lemon juice, garlic, Italian seasoning, and chicken base until well combined.
Step 2: Pour the lemon mixture evenly over the chicken, potatoes, and onions.
Step 3: Bake for 40 minutes. Remove from the oven let cool for 10 minutes. Garnish with fresh parsley and serve immediately.
Equipment Needed to Make The Chicken Thigh Tray Bake
You'll need the following items to make the Chicken and Lemon Tray Bake:
- Cutting board
- Small mixing bowl
- Roasting pan
Recipe Tips
- For bolder flavor, marinate the chicken thighs in the olive oil and lemon mixture for 30 minutes to 1 hour before baking.
- We like to add sliced lemon to the chicken tray bake and roast for presentation. Be cautious on squeezing the roasted lemon juice over the chicken and potatoes as this can leave a bitter taste.
- Be sure to trim the chicken thighs before roasting.
Chicken Thigh Tray Bake Flavor Variations
- Add 1 tablespoon of basil pesto instead of Italian seasoning to the lemon mixture.
- Throw in cherry tomatoes and top with feta cheese before baking to give a mediterranean twist.
- Top with red pepper flakes to add some heat.
Serving Suggestions
We love pairing this with Roasted Carrots and Asparagus or Parmesan Roasted Green Beans because they can cook while the chicken and potatoes are in. As the weather starts cooling down we love pairing this with Butternut Beetroot and Feta Salad.
Common Questions
It takes 10 minutes to prep and 40 minutes to cook for a total of 50 minutes.
Allow to cool and store in the refrigerator for up to 4 days. Reheat in the oven at 350 for 15-20 minutes or in the microwave for 30 second intervals until the chicken and potatoes are completely heated through. I don't recommend freezing since the potatoes can have an undesirable texture when thawed.
You'll want to add lemon to chicken before the cooking process. Using roasted lemons to add juice after cooking can leave the chicken with a bitter flavor. If you want your chicken extra zesty you can add ½ fresh (not roasted) lemon juice at the end upon serving.
More Chicken Recipes You'll Enjoy
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Easy Lemon Chicken Tray Bake
Ingredients
- 2 lb boneless skinless chicken thighs trimmed
- 3 yellow potatoes chopped
- 8 oz Pearl onion peeled
- salt and pepper
Lemon Garlic Sauce
- 2 tablespoons olive oil
- 1 lemon squeezed
- 1 tablespoon minced garlic
- 1 teaspoon italian seasoning
- 2 teaspoons better than bouillon chicken base
Garnish
- parsley
Instructions
- Preheat the oven to 425 degrees
- Add chicken thighs, potatoes, and pearl onion to a baking dish. Season generously with salt and pepper. Set aside.
- In a small bowl whisk together olive oil, lemon juice, garlic, Italian seasoning, and better than bouillon chicken base until well combined.
- Add the lemon garlic sauce over the chicken thighs and potatoes. Bake in preheated oven for 40 minutes or until the chicken thighs are completely cooked through and juices are running clear. Let the chicken sit for 10 minutes. Garnish with parsley and serve.
Notes
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- For bolder flavor, marinate the chicken thighs in the olive oil and lemon mixture for 30 minutes to 1 hour before baking.
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- Squeezing the roasted lemon juice over the chicken and potatoes can leave a bitter taste.
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- Be sure to trim the chicken thighs before roasting.
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