Lemon chicken legs with baby potatoes and herbs on a baking tray

Lemon Chicken Traybake

Name: Lemon Chicken Traybake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 4 Chicken legs; 800 g Baby potatoes; 2 Lemons (organic); 4 cloves Garlic; 3 sprigs Rosemary; 4 sprigs Thyme; 4 tbsp Olive oil; 1 tbsp Honey; 1 tsp Salt; 2 pinches Pepper

with baby potatoes and herbs

1 hr (15 min active) · Easy

You'll need: Oven

Everything on the tray, oven door shut, 45 minutes off. Crispy skin, juicy meat and potatoes that soak up the lemon and herb juices.

Ingredients for 4 servings

4 servings

4Chicken legs
800 gBaby potatoes
2Lemons, organic
4 clovesGarlic
3 sprigsRosemary
4 sprigsThyme
4 tbspOlive oil
1 tbspHoney
1 tspSalt
2 pinchesPepper

Method

Step 1: Preheat the oven to 200 °C (fan). Wash and halve the potatoes.
Step 2: Squeeze one lemon and cut the second into slices. Mix the juice with the oil, honey, crushed garlic, salt and pepper.
Step 3: Toss the chicken legs and potatoes with the marinade on a baking tray. Scatter the lemon slices and herbs on top.
Step 4: Bake for 45 minutes, turning the potatoes once after 25 minutes.
Timer: 45 min
Step 5: Is the skin crispy and do the juices run clear? Then it's done. Leave to rest for 5 minutes.
Timer: 5 min

Tips

Take the chicken out of the fridge 30 minutes beforehand so it cooks more evenly.
Place the chicken legs skin side up.

Swaps

With chicken breast, bake for just 25 minutes.
Vegetarian: add slices of halloumi to the tray for the last 15 minutes.

Storage

Leftovers keep for 2 days in the fridge. Shredded and cold, they make a great salad topper.

Nutrition per serving

Nutrition per serving
Calories	720 kcal
Protein	50 g
Carbohydrates	37 g
Fat	41 g

Approximate values per serving. Calculated with BLS 4.0.

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Image credits

Image credits:

Cover image: Cajsa Lilliehook from Portland · CC BY-SA 2.0