Chicken & new potato traybake

Chicken & new potato traybake

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(34 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins


Serves 2 - 4
Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving (4)

  • kcal323
  • fat15g
  • saturates3g
  • carbs23g
  • sugars3g
  • fibre4g
  • protein22g
  • salt0.9g
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  • 3 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…

  • 500g new potatoes
    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…

  • 140g large pitted green olives
  • 1 lemon, quartered



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

  • 8 fresh bay leaves
  • 6 garlic cloves, unpeeled
  • 4 large chicken thighs
  • bag watercress or salad leaves, to serve



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…


  1. Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.

  2. Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.

  3. Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.

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Comments, questions and tips

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Kathryn Devine's picture
Kathryn Devine
30th Oct, 2019
Unfortunately it was completely ruined by the lemon; the whole meal ended up so acidic we couldn't eat it. Without that it would have been really nice.
Lyndsey Allison's picture
Lyndsey Allison
12th Jul, 2019
Really flavoursome and very easy, I added some tender stem broccoli for the last 20 mins, omitted the olives and used spray oil instead of all the olive oil, for a slimmers version
9th Oct, 2019
Olive oil if healthier and devoid of highly processed chemical stuff..
26th Dec, 2018
Very easy added stuffed jalapeno olives and smoked paprika to give it a bite
2nd Jan, 2018
My NY resolution was to stop buying ready made meals & go back to 'proper cooking'. This meal was made purely on the basis of what I had in the fridge/freezer. I had 3 chicken leg portions & some breasts; so the meal was made using the 3 legs & one breast for a family of 4. My lemons were quite small so I used two. I squeezed the juice out of half a lemon over the chicken. I also used double the garlic cloves as they were also small. I had a bag of 500g Maris Piper miniature potaties, which were ideal. I seasoned with sea salt, ground black pepper & garlic granules. I used black & green olives out of a tray of Antipasti we had in the fridge. This meal was a MASSIVE hit. I honestly can't believe how tasty and easy this meal is. We had it with some roasted carrots and it was gorgeous. I think next time I might add some sun-dried tomatoes.
17th Jan, 2017
Great in principle, but the chicken doesn't need nearly that long - thought i might get away with it due to high fat content but not at all. Great template for a midweek winter meal tho.
30th Oct, 2016
This recipe is great. I made it tonight & both, myself and my husband loved it.
27th Sep, 2016
Amazing recipe. So simple yet pretty impressive looking. Definitely use skin on new potatoes or they just wouldn't crisp up as much. This is amazing!
17th Sep, 2016
Loved this recipe i used chicken breast and no olives also added lemon and garlic seasoning on the chicken it was amazing the chicken had the lemon flavour all through and whole dish was so good defo repeating this dish again
Minoo's picture
5th Apr, 2016
This is such an easy recipe. Barely any prep, just a bit of patience needed for letting it roast. I had skinless boneless chicken thighs and big potatoes to use up so I used them instead, cutting the potatoes to roughly the size of new potatoes which worked well. The chicken did dry out a bit because it lacked the skin and crispy skin would have been a great addition, but we enjoyed it nonetheless.


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richard28962's picture
11th Sep, 2018
It's better to parboil the potatoes before hand or they may be a little undercooked. Added vine tomatoes and ripped mushrooms. Very well received by all.
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