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Top down view of a lemon and garlic chicken tray bake, with some of the chicken and vegetables in a bowl next to it.
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5 from 8 votes

Lemon and Garlic Chicken Tray Bake

Baked lemon and garlic chicken thighs with baby potatoes and charred veg. A super easy gluten and dairy free dinner option.
Course Main Course
Cuisine British, European
Keyword chicken, Dairy-free, Dinner, Garlic, gluten-free, Lemon, tray bake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Calories 770kcal


For the tray bake:

  • 1 red onion
  • 1 courgette
  • 450 g new/baby potatoes
  • 1 whole lemon
  • 2 tbsp olive oil
  • 4 skin on chicken thighs
  • Salt and pepper (to taste)

For the lemon and garlic marinade:

  • 2 tbsp olive oil
  • 2 tsp lemon zest
  • Juice of 2 lemons
  • 6 cloves of garlic (crushed)
  • 1 tbsp honey
  • 100 ml vegetable or chicken stock
  • Salt and pepper (to taste)

To garnish:

  • A sprinkling of chopped fresh parsley leaves (optional)


  • Preheat the oven to 210°C/190°C fan
  • Chop the onion, courgette and lemon. Add to a baking tray with the potatoes.
  • Drizzle with olive oil and sprinkle over some salt and pepper. Mix well with your hands.
  • Pat the chicken thighs dry with some kitchen roll. Nestle them in between the potatoes and veg and sprinkle each with some salt and pepper.
  • Put in the preheated oven for 20 minutes.
  • Once the tray bake is in the oven, mix all ingredients for the lemon and garlic marinade together in a bowl.
  • After the 20 mins of baking, pour over the lemon and garlic marinade and return the tray to the oven for another 25 minutes.
  • Garnish with some fresh parsley (optional) and serve.