This lemon and garlic chicken tray bake with potatoes is such a great one pot meal. Chicken and potatoes are roasted together with sweet potatoes and halved shallots until browned and crispy then topped with fresh herbs and crumbled feta for an easy weeknight meal.
Is there anything better than perfectly roasted chicken and potatoes? 😎
After eating this recipe I'm pretty sure the answer is no. The chicken is marinated in lemon juice, olive oil and garlic and the smell of it cooking is just incredible!
I like using both normal potatoes and sweet potatoes for this recipe but it would work fine with just normal potatoes if you prefer.
The finishing touch of feta and fresh herbs is the perfect flavour addition to the juicy chicken and potatoes. The whole meal is super filling and works perfectly on a weeknight.
Why we love this recipe...
As mentioned above, the marinade is packed with garlic and olive oil which gives the most incredible flavour to the chicken and makes sure the skin gets all brown and crispy.
This is a really simple recipe to make. Once you've marinated the chicken it's really just a case of roasting everything and serving up.
For that reason it's a fab weeknight recipe but it's also fancy enough to be served with a nice salad for guests.
You can switch up the recipe to your liking by changing up the herbs and spices, using all white or all sweet potatoes or even adding any extra vegetables you fancy to the roasting tin.
Ingredients
This section is here to provide further tips and ideas for alternative ingredients. The full recipe and instructions are included in the recipe card at the bottom of the post!
Marinade: This is just a simple mix of olive oil, lemon juice, crushed garlic cloves and dried thyme. Feel free to use a different dried herb if you prefer.
Chicken: I used skin on bone in chicken thighs for this which stay really moist while roasting which the skin gets super crispy. If you want another use for this cut then try out these bbq baked chicken thighs! If you'd rather use skinless boneless chicken breast then reduce the cooking time slightly.
Potatoes: I like a mixture of white and sweet potatoes here but you can do one of the other if you prefer, just make sure you cut them into small cubes so that they cook through. Alternatively you could use quartered baby potatoes.
Shallots: These are just peeled and halved before roasting and they come out so sweet and delicious! You can also use red onion wedges.
Feta: This is crumbled over before serving.
Fresh Lemon Slices: For serving.
How to make it
Marinate the chicken: Mix together the olive oil, fresh lemon juice, garlic, thyme and seasoning and pour over the chicken. Marinate overnight if you can.
Put everything in the oven: Spread the potatoes out on half of a baking sheet with the shallot halves, drizzle with olive oil and season with salt and pepper, toss to coat. Put the chicken thighs on the other half of the tray with the potatoes and put in the oven for 40 minutes.
Serve: Check the chicken and potatoes are both cooked through. When everything is ready put on a serving platter and top with the remaining ingredients.
Variations
Try adding different veg to this traybake for a fun variation! Anything from butternut squash to green beans to courgette would all be delicious.
Storage
Leftovers of this recipe can be stored in an airtight container in the fridge for up to 3 days. If you would like to reheat it then you can do so in the microwave until piping hot.
Want more? Try these other chicken recipes!
- Pressure Cooker Soy Braised Chicken
- Spicy Chicken Chilli with Beans
- Stuffed Chicken Risotto Bake
- Perfect Roast Chicken with Rosemary, Lemon and Garlic
- Taquitos with Spicy Chicken and Cheese
- Chilli Lime Chicken
- Pressure Cooker Creamy Chicken Pasta
- Buffalo Chicken Flatbreads
Recipe
Chicken and Potatoes with Shallots & Lemon
Ingredients
- 4 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 4 cloves Garlic crushed
- ½ teaspoon Dried Thyme
- Salt and Pepper
- 4-8 Skin on Bone in Chicken Thighs depending on hunger levels
- 3 medium Potatoes cut into small cubes
- 1 Sweet Potato cut into small cubes
- 4-6 Shallots peeled and halved
- 100 g Feta Cheese crumbled
- Fresh Parsley chopped, to serve
- Lemon Slices to serve
Instructions
- Whisk together half the oil, half the lemon juice, the crushed garlic, thyme and plenty of salt and pepper. Add the chicken and mix well and leave to marinate overnight.
- Heat the oven to 220°C/430°F. Mix the potatoes and shallot halves with the rest of the oil and plenty of salt and pepper. Spread on one half of a large baking tray. Put the chicken thighs on the other half of the tray and put in the oven.
- Cook for about 40 minutes until the chicken is cooked through and the potatoes are crispy. If the potatoes need longer then take the chicken out and return the potatoes to the oven for a bit longer. To get everything super crispy switch the oven to grill for the final 5 minutes.
- Place everything on a serving platter sprinkle over the feta, dill and lemon slices.
Notes
Like the look of this recipe? Make sure you pin it for later!
AISilva says
My kids are obsessed with putting lemon on food and especially chicken. They will love it. I love how simple this dish is, I can't wait to make it this weekend. Thank you!
Biana says
Lemon, feta, chicken and potatoes is a perfect combination! This looks like a delicious weekend dinner.
Amanda Dixon says
We loved everything about this! It's so hearty and simple but full of tons of flavor. The sweet potatoes made such a nice side rather than your typical white potatoes, and I loved the feta.
Jacqueline Meldrum says
Such a pretty dish and I love the addition of lemon.