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

“Lemon & Garlic Roasted Chicken (8733072162)” by Cajsa Lilliehook from Portland, CC BY-SA 2.0, Source – cropped and recompressed

Lemon Chicken Traybake

with baby potatoes and herbs

1 hr (15 min active) · Easy

You'll need: Oven

Text written with AI assistance and reviewed by our editors

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

Convert to grams

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

Method

  1. Step 1: Preheat the oven to 200 °C (fan). Wash and halve the potatoes.

    Oven converted: 200 °C fan = 220 °C conventional · 425 °F · gas mark 7

  2. Step 2: Squeeze one lemon and cut the second into slices. Mix the juice with the oil, honey, crushed garlic, salt and pepper.

  3. Step 3: Toss the chicken legs and potatoes with the marinade on a baking tray. Scatter the lemon slices and herbs on top.

  4. Step 4: Bake for 45 minutes, turning the potatoes once after 25 minutes.

    Timer: 45 min

  5. 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
Calories720 kcal
Protein50 g
Carbohydrates37 g
Fat41 g

Approximate values per serving. Calculated with BLS 4.0.

All recipes in “Main dishes”

You'll also find this recipe in: Oven On, Done

“Print” can also save the recipe card as a PDF.

To print or save as a PDF: Ctrl + P (Mac: ⌘ + P).

Shopping list

To tick off while shopping; pantry items such as salt and oil come last.

  • 4 Chicken legs
  • 800 g Baby potatoes
  • 2 Lemons
  • 4 cloves Garlic
  • 3 sprigs Rosemary
  • 4 sprigs Thyme
  • 4 tbsp Olive oil
  • 1 tbsp Honey

Check the pantry

  • 1 tsp Salt
  • 2 pinches Pepper

Send to phone

Scan with your phone camera: the recipe opens in the Tellersonne app or here in the browser.

Report this recipe

Image credits

Image credits:

  • Cover image: “Lemon & Garlic Roasted Chicken (8733072162)” by Cajsa Lilliehook from Portland, CC BY-SA 2.0, Source – cropped and recompressed
  • Falafel bowl with hummus and herby tabbouleh: “Mixed Plate (3186676853)” by Charles Haynes from Hobart, Australia, CC BY-SA 2.0, Source – cropped and recompressed
  • Tray of roast vegetables and baby potatoes topped with golden chunks of feta and oregano: “Roasted Vegetables (2897937502)” by Mack Male from Edmonton, AB, Canada, CC BY-SA 2.0, Source – cropped and recompressed
  • Shakshuka with eggs, feta and coriander in a frying pan: “Shakshuka by Calliopejen1” by Calliopejen1, CC BY-SA 3.0, Source – cropped and recompressed
  • Spaghetti aglio e olio with chilli and parsley: “Spaghetti aglio e olio (La Mirada Restaurant Richardstraße Berlin)” by IgorCalzone1, CC BY-SA 4.0, Source – cropped and recompressed
  • Tagliatelle in a creamy mushroom sauce with thyme and Parmesan: “주식회사 엔아이에프앤씨 닐리 파스타 음식 사진2-Spaghetti ai funghi” by 최광모, CC BY-SA 4.0, Source – cropped and recompressed
  • Pumpkin curry with chickpeas and lime: “Pumpkin curry (1861461547)” by Upendra Kanda, CC BY 2.0, Source – cropped and recompressed

All image credits