Easy Lemon Chicken Tray Bake

baking dish with roasted chicken thighs, potatoes, and pearl onion topped with parsley.

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Easy Lemon Chicken Tray Bake

Chicken Lemon Tray Bake is bursting with zesty lemon, garlic, and aromatic herbs! Juicy chicken thighs and crispy golden potatoes roast to perfection in one simple, budget-friendly dish. With minimal prep, it's an effortless and flavorful weeknight dinner!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 490kcal

Author: Kate

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

Tips:

- For bolder flavor, marinate the chicken thighs in the olive oil and lemon mixture for 30 minutes to 1 hour before baking.

- Squeezing the roasted lemon juice over the chicken and potatoes can leave a bitter taste.

- Be sure to trim the chicken thighs before roasting.

Storage & Reheating:

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.

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