Lemon Chicken and Potato Traybake
Chicken thighs and potato wedges roast together on one tray with onion and lemon until the edges caramelize and the chicken turns golden. A high-protein, no-fuss dinner straight from the oven.
- Total
- 75 min
- Prep 15 · Cook 55 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Zesting
- Savory
- Oven
- One pan
Instructions
-
Heat the oven to 220°C. Cut the potatoes into 2 cm wedges and the onions into 2 cm wedges. Zest the lemon into a small bowl, then cut the lemon into 6 wedges.
~10 min
Zesting before cutting releases citrus oils from the peel, which carry most of the lemon aroma.
Zesting Grate only the colored peel, stopping before the bitter white pith. Zest over the bowl to catch the aromatic oils.
-
In the mixing bowl, toss the potatoes and onions with 2 tbsp olive oil, 1 tsp salt and 0.25 tsp black pepper. Spread them in a single layer on the sheet pan.
~5 min
A single layer with space lets moisture escape so vegetables roast and brown instead of steaming.
Leave space between the potato wedges on the tray. If they are piled up they steam and stay pale, so use the largest pan you have.
-
Roast the potatoes and onions for 20 minutes, until the edges begin to brown.
~20 min
Roasting Use a single layer on the largest pan and preheat fully; crowding steams food pale instead of browning. Watch for edges caramelizing and tender interiors.
-
While step 3 cooks
While the vegetables roast, pat the chicken thighs dry and rub them with the remaining 1 tbsp olive oil, the lemon zest, 0.5 tsp salt and 0.25 tsp black pepper.
~5 min
A dry surface prevents steaming, letting the skin crisp and brown in the oven.
Pat the chicken thighs very dry before oiling them: a dry surface is what lets the skin crisp and brown instead of steaming in the oven.
-
Pull the pan from the oven, push the vegetables to the sides and set the chicken thighs skin-side up in the center. Tuck the lemon wedges among the vegetables. Roast 30 to 35 minutes, until the chicken reaches 74°C and the potatoes are tender and browned at the edges.
~35 min
Crowding the pan traps steam; spacing and skin-side up exposure give browning and even cooking.
Roasting Use a single layer on the largest pan and preheat fully; crowding steams food pale instead of browning. Watch for edges caramelizing and tender interiors.
-
Rest the tray 5 minutes, then squeeze the roasted lemon wedges over the chicken and potatoes before serving.
~5 min
Resting lets juices redistribute so they stay in the meat instead of running out when cut.