Lemon & oregano chicken traybake

Lemon & oregano chicken traybake

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(39 ratings)

Prep: 10 mins Cook: 1 hr


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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  • 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



    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



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

  • 5 oregano sprigs



    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


  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 (35)

bikerbell's picture

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's picture

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's picture

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's picture

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's picture

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's picture

Great recipe, and really easy (I only do easy recipes but tell the family that it is for an experienced cook! :)

faitlp's picture

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!

janet_birch's picture

Brilliant - just added garlic as others did - will do again. Great for those trying to avoid fat.

Polabear's picture

I created an account just to rave about this recipe! I made it once a while ago and it was absolutely fantastic - and it just randomly popped into my head again today, which means I'll be making it again for dinner tonight. Can't wait - it really is a winner.

cshobbs's picture

Very tasty but so easy. I can see I'll be using this recipe as the basis for many variations.

susieone's picture

This was a lovely recipe, although I left out the potatoes. I used those long shallots and chopped up a preserved lemon which I thought would go well with the oregano. It did! (I didn't use potatoes in the dish because I had a Delia Smith email and for no particular reason, I clicked through to her video on roasting potatoes and HAD to give it a go. Mine have always been OK, but Delia's method was easier and better. I made the BEST roasties of my life to go with this chicken recipe. Perfect. Yum yum.)

shellyshearing's picture

Have made this dish a couple of times now and just as delicious as the first. I added mushrooms too. Great "hearty" but light dish.

zoesmum025's picture

Just finished! It was delish! I followed the advice of jennyrudge and only used half a lemon, did the job nicely. Next time I shall use boneless chicken as I only make it for two people. I also added the carrots cut into quarters lengthwise and dusted the chicken in seasoned flour. Such a fun recipe!!

jennyrudge's picture

Made this tonight was lovely but all I could taste in the juice was lemon, spoilt it a bit so would maybe not put so much in next time.

clare211's picture

This recipe has become a favourite at our house, it's very simple and the flavours are great. I also add carrots and garlic. After plating it up, I put the tray over the hob and quickly thicken the juices/stock left in the tray with a little flour to make a gravy.

archangelrich's picture

Insanely easy. Really really tasty. The recipe is so straightforward, but it's a good one to play around with, and you don't have to be too precise. I've run out of white wine, so added a dash of sherry to the stock. I've sprinkled over some smoked paprika on the potatoes at the first roasting. I've seasoned the chicken with peri peri. It's an excellent recipe as it is, but the possibilities are endless.

JacquiMrsC's picture

Love the smoked paprika idea - going to try that tonight. Have cooked this a few times - usually add a couple of cloves of garlic too ... delicious. Thanks for the tip!

linzema's picture

So simple and tasty - will be making this again

theotherhalf_404's picture

Didn't have wine so just added the extra stoke also added 3 garlic grated cloves at the beginning when starting the potatoes. Went down a great glad to say there wasn't much left.

kerryannb's picture

Delicious! I also made without the bacon and added garlic, olives and served with green beans. So easy to make , definitely will make again


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