Lemon, Olive & Thyme Chicken Traybake
Crisp-skinned chicken thighs, soft potatoes and salty olives, all in one tin.
Chicken thighs stay juicy even if you leave them in a little long, which makes them perfect for a traybake.
Everything goes into one tin, so there is only one thing to wash up.
Ingredients
Serves
Method
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Heat the oven
Heat the oven to 200°C (180°C fan).
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Fill the tin
Toss the potatoes, lemon, garlic and thyme with the oil in a large roasting tin. Season well.
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Add the chicken
Sit the chicken on top, skin side up. Season the skin with salt.
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Roast
Roast for 30 minutes, add the olives, then roast for 10 minutes more until the skin is golden.
Timer: 30:00
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Serve
Squeeze the roasted lemon over everything and serve straight from the tin.
Questions about this recipe
- Can I use boneless thighs?
Yes. Cook them for 25 minutes in total.