Lemon Chicken Tray Bake is a complete game changer
The magic of this Lemon Chicken Tray Bake is how it delivers big, bold flavour with such minimal effort. The lemon cuts through the richness of the chicken, and when it mingles with the garlic, herbs and a touch of honey — ohhh it’s heavenly! Think crispy golden skin, tender meat, and veggies that soak up all those pan juices. It’s basically sunshine in a tray 🌞
Plus, it’s perfect for customising. Got some spare zucchini? Chuck it in. Want it spicier? Add a pinch of chilli flakes. The base is delicious as-is, but it’s also forgiving if you want to get creative.
What You Need for the Perfect Lemon Chicken Tray Bake
To really make this recipe sing, let’s talk ingredients. The better the quality, the bigger the flavour payoff. Here’s what I recommend for the BEST Lemon Chicken Tray Bake ever:
Chicken thighs (skin-on, bone-in) – These are hands-down the best cut for this dish. They stay juicy and absorb all that glorious sauce.
Waxy potatoes (like Desiree or Dutch Cream) – They hold their shape during roasting and go golden and crisp.
Fresh lemon (use the whole thing!) – Yes, skin and all! It gives you bitterness, sweetness, and that zingy citrus hit.
Good quality olive oil – You’ll taste the difference. Extra virgin is ideal.
Honey – Adds a subtle sweetness to balance out the sharp lemon and garlic.
Crushed garlic (not chopped) – Gives a stronger, smoother flavour when blitzed.
Stock powder – Adds that umami boost. I usually go for chicken stock powder or veggie if I want a lighter vibe.
Pro tip: Make sure your lemon is washed well if you’re using the skin — organic is ideal if you can get it!
Tips & Tricks for the Best Tray Bake Every Time
Blitz that sauce until smooth – You want it creamy, not chunky. A high-powered blender makes all the difference.
Don’t skimp on seasoning – Salt and pepper are essential. Taste your sauce before pouring it over the tray.
Layer like a pro – Potatoes go down first, chicken on top. That way, the juices drip down and flavour the spuds.
Space things out – If the tray’s too crowded, things will steam instead of roast. Use a large baking dish or tray.
Fan-forced oven is your friend – 200°C fan will give you crispy skin and golden spuds in under 40 minutes 🔥
How to Serve Your Lemon Chicken Tray Bake
This tray bake lemon chicken is incredibly versatile — you can serve it as-is straight from the tray (hello, fewer dishes!), or dress it up a little if you’re entertaining or feeling fancy:
Pair with a simple Greek-style salad — cucumber, tomato, red onion, olives, and a little feta
Add a side of steamed greens like broccolini or green beans for colour and crunch
A spoon of garlicky yoghurt or tzatziki on the side takes it to the next level
Mop up the juices with toasted Turkish bread or some soft flatbread — trust me, don’t waste that sauce!
Wine pairing?
You bet. Try a crisp Sauvignon Blanc, Vermentino, or even a citrusy Chardonnay for the perfect match
Storage & Leftover Ideas
Meal prep gods and budget-lovers, rejoice — this Lemon Chicken Tray Bake stores beautifully and makes fab leftovers:
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in portions with both chicken and potatoes for up to 3 months.
Reheating: Reheat in a 180°C oven to revive the crispiness, or microwave if you’re in a rush.
Leftover hack: Shred the chicken and toss with cooked rice, greens, and extra lemon juice for a next-day nourish bowl. Or pop it in a wrap with rocket and aioli for the best lunch ever.
Other Recipes You’ll Love After This Lemon Chicken Tray Bake
If this Lemon Chicken Tray Bake hits the spot (and I’m pretty sure it will), here are a few more easy dinners you’ll want on rotation:
Made This Lemon Chicken Tray Bake? I Wanna See It!
Lemon Chicken Tray Bake
- Total Time: 55 minutes
- Yield: 4 1x
Description
If you’re after a no-fuss dinner that tastes like a big warm hug—this is it! Juicy chicken, golden potatoes, and a lemon-garlic sauce that’s honestly drinkable. I love a one-dish wonder and this one’s packed with flavour, budget-friendly, and perfect for busy weeknights.
Ingredients
Instructions
- Cut your potatoes into chunky wedges and throw them into your baking dish.
- Place the chicken thighs right on top—easy peasy.
- Pop all the sauce ingredients into a blender and blitz until smooth and creamy.
- Pour that lemony garlic goodness all over the chicken and spuds. Give everything a little mix to coat it well.
- Bake in a preheated oven at 200°C for 30–40 minutes or until your potatoes are golden and cooked through.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Yep, you can. Just keep in mind breast cooks faster and can dry out more easily. To prevent that, cover your tray with foil for the first 20 minutes, then uncover to crisp it up.
You can, but the honey really balances out the acidity of the lemon and the sharpness of the garlic. If you’re avoiding sugar, try maple syrup or a pinch of coconut sugar instead.
No worries! Grate the lemon zest, finely chop or mince the garlic, and whisk everything together. It won’t be quite as creamy but it’ll still taste amazing.