Lemon & oregano chicken traybake

Lemon & oregano chicken traybake

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(40 ratings)

Prep: 10 mins Cook: 1 hr

Easy

Serves 4
An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med

Nutrition and extra info

Nutrition: per serving

  • kcal515
  • fat32g
  • saturates9g
  • carbs21g
  • sugars4g
  • fibre2g
  • protein30g
  • salt1.3g
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Ingredients

  • 500g new potato, thinly sliced
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6-8 chicken thighs, skin on
  • 8 shallot
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 100g bacon lardon
  • 1 lemon, sliced into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 5 oregano sprigs
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 100ml white wine (see tip below)
  • 200ml chicken stock

Method

  1. Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.

  2. Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

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Comments, questions and tips

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radfga
8th Jan, 2017
0.05
What is this garbage? Two hours passed by, chicken is still bloody, trey is full of liquid
jaynepearson
19th Jan, 2017
Maybe try turning the oven on?
catbail
9th Dec, 2016
3.8
This is really just an 'idea' rather than a recipe - it opens up all kinds of variations! Using chicken thighs, you can just surround them with whatever vegetables you like - for a mediterranean feel use peppers, onions, fennel, courgettes, etc. For an English feel, use diced parsnip, baby potatoes, carrots, turnip, etc. I often roast vegetables round a chicken kiev (from the supermarket, but the good ones, made from chicken breast). If you use baby potatoes, and whatever else you fancy it is a one dish meal and a delicious one.
bikerbell
15th Sep, 2016
I did this using 2 chicken breasts cut in half and main crop potatoes which I diced. Didn't use lemon but it was fine without. I halved the stock and wine as I was only cooking for the 2 of us. We both enjoyed it and would definitely do it again. I served it with peas and sweet corn.
Roxswood
2nd Sep, 2016
3.8
I didn't have any lemon or oregano or white wine but extra stock and a bit of balsamic vinegar and garlic made yummy replacements.
casafood74
28th May, 2016
5.05
Loved it! Might use boneless chicken next time as not keen as wrestling the meat off! Only had dried oregano and was really impressed with the depth of flavour. Great for a summer dinner.
jowickham1
17th Mar, 2016
5.05
Cooked this last night for my family and me (which includes French husband!), everyone loved it, and it was soooo easy. As @jeanlovesbeads said, it was possible to do other stuff while it cooked, so washing up was done, and table laid, while it was cooking. I even turned off the oven and left it in there to collect DH from the airport, then cooked the last 10mins when I got back. Added carrots, but left out shallots (didn't have any). I used Marigold Swiss Vegetable bouillon stock powder, instead of chicken stock and wine. Peeled the potatoes, but didn't use new potatoes, and finally, I wanted to add something spicy to the chicken like @archangelrich did, but all I had in the cupboard was Teriyaki sauce, so chucked that on the chicken to marinade it before adding it to the dish. It was a little heavy on the lemon, but I liked that. Anyway, even with all those variations, it came out delicious. DH and I agreed, it's even good enough to serve to French mother-in-law who is an incredible cook!! A new firm favourite family meal. Thank you bbcgoodfood!!
jeanlovesbeads
19th Nov, 2015
5.05
Excellent recipe. I used chicken legs and maincrop potatoes, also garlic oil and dried oregano. The timing allows for preparing veg, setting the table and serving apéritifs. Ideal for a family meal or dinner party.
nandavies
30th Oct, 2015
Great recipe, and really easy (I only do easy recipes but tell the family that it is for an experienced cook! :)
faitlp
28th Sep, 2015
5.05
Slight mods in my recipe, like added garlic, roughly chopped carrots and parsnip and lastly thyme, as it's growing in my garden. All very happy with the results!

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