Everyday recipes, explained simply.

Lemon, Olive & Thyme Chicken Traybake

Crisp-skinned chicken thighs, soft potatoes and salty olives, all in one tin.

By The Food Gene Updated

  • Under an hour
  • Beginner
  • Gluten-free
  • Dairy-free
Prep
10 mins
Cook
40 mins
Serves
4
Level
Beginner
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Roast chicken with lemon slices in a baking dish

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 4

Method

  1. Heat the oven

    Heat the oven to 200°C (180°C fan).

  2. Fill the tin

    Toss the potatoes, lemon, garlic and thyme with the oil in a large roasting tin. Season well with salt and pepper.

  3. Add the chicken

    Sit the chicken on top, skin side up. Season the skin with salt.

  4. Roast

    Roast for 30 minutes.

    Timer: 30:00

  5. Add the olives

    Add the olives, then roast for 10 minutes more, until the skin is golden and the juices run clear when you pierce the thickest part (75°C).

    Timer: 10:00

  6. Serve

    Squeeze the roasted lemon over everything. Squeeze the soft garlic out of its skins and stir it into the juices. Serve straight from the tin.

Questions about this recipe

Can I use boneless thighs?

Yes. Cook them for 25 minutes in total.