Lemon Chicken Tray Bake
Juicy chicken breasts and small yellow potatoes are drizzled with a delicious marinade and roasted in the oven for a satisfying one-pan meal.
Servings 4 people
Calories 368kcal
Equipment
- 1 baking tray
- 1 cutting board
Ingredients
- 2 chicken breasts boneless
- 5 yellow potatoes small, unpeeled
- 2 tbsp olive oil extra virgin
- 4 tbsp lemon juice
- 5 cloves garlic minced
- ¼ tsp oregano dried
- ¼ tsp parsley dried
- ¼ tsp black pepper freshly ground
- ½ tsp sea salt
- ½ lemon optional
Instructions
- Slice each chicken breast horizontally so that you get two pieces out of one piece.
- Cut the potatoes into quarters. Small potatoes have thin skins so you don’t need to peel them.
- Combine the olive oil, lemon juice, garlic, oregano, parsley, black pepper, and salt in a small bowl and whisk lightly to make a marinade.
- Brush a baking tray with some oil and arrange the chicken and potatoes in it. Pour the marinade on, making sure to get all the pieces.
- Preheat your oven to 425 Fahrenheit and put the tray in the middle rack. Set the timer to 25 minutes.
- Once the timer beeps, take out the baking tray. The chicken and the potatoes should be cooked through and succulent. Squeeze half a lemon on top if you want some lemony flavor. Serve while the chicken and potatoes bake is still warm.
Notes
- Don’t skimp on the olive oil. It keeps the chicken moist and adds a lot of flavor.
- Don’t over-bake the chicken to avoid dryness.
- If using thighs or drumsticks increase the baking time by 10 minutes.
Nutrition
Calories: 368kcal | Carbohydrates: 41g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 436mg | Potassium: 1365mg | Fiber: 5g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 57mg | Calcium: 45mg | Iron: 2mg