Traybake lemon and garlic chicken
- Serves 4
- Prep time: 15 mins + marinating time | Cooking time: 1 hr 10 mins
You can just pop this chicken traybake in the oven and your meal is practically sorted. The marinade really helps to enhance the flavour of the chicken and pairs perfectly with the potatoes and roasted garlic. Just toss a salad and you’ll all be ready to eat.
Ingredients
1kg chicken thigh cutlets, or bone in chicken thighs
4 large agria potatoes, cut into wedges
1 garlic bulb, cut in half
¼ cup olive oil
½ cup white wine vinegar
2 lemons
3 Tbsp fresh rosemary leaves
2 Tbsp fresh thyme leaves
¼ cup fresh sage leaves
1 tsp paprika
Parsley to garnish
Method
Place the chicken, potatoes, garlic, olive oil, white wine vinegar, the lemon zest and juice of one lemon, rosemary, thyme, sage and paprika in a large bowl or tray. Toss well to combine. Cover and chill in the fridge for 1 hour.
Preheat your oven to 180°C fan bake. Place the chicken, potatoes and marinade in a large roasting dish. Slice the remaining lemon and arrange on top of the chicken. Season with salt and pepper. Cover tightly with foil and roast in the preheated oven for 40 minutes. Remove the foil and turn the chicken and potatoes.
Increase oven temperature to 220°C. Cook for a further 25-30 minutes, turning occasionally until the chicken is golden brown and cooked through and the potatoes are tender. Garnish with parsley, serve and enjoy.