Lemon & oregano chicken traybake

Lemon & oregano chicken traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(44 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
Save to My Good Food
Please sign in or register to save recipes.

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 shallots
    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
morleyfly
28th May, 2017
5.05
A family favourite, we use a little less lemon, it is so tasty!
helenhirst61
22nd Apr, 2017
5.05
Added some sliced fennel with the potatoes and then a dash of cream when it came out of the oven. Delicious and so easy!
amsemp
22nd Feb, 2017
5.05
I would honestly go as far as to say this is my favourite recipe on this site. This is a weekly staple for us as it's so easy to just chuck everything in the baking tray and unbelievably tasty. I use skin on chicken breasts, smoked streaky bacon, dried oregano and add a clove of sliced garlic. Serve with greens or my personal favourite, purple sprouting broccoli. You won't regret it!
dutes8080
21st Feb, 2017
5.05
Simply brilliant! Added a couple of things to the recipe, a diced carrot and parsnip some sliced garlic and a sprinkling of dried tarragon (I was running out of oregano) It all worked an absolute treat! One thought though when it was served I thought that it would visually benefit from some "greenery" steamed or say French Beans chucked in with the liquid for the last 15 to 20 mins? I wonder if anyone has tried that?
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.