Lemon, Rosemary & Garlic Chicken Tray Bake
Midweek dinners don’t have to be complicated and this Lemon Rosemary & Garlic Roast Chicken Tray Bake is proof of that. With just one tray, a few pantry staples and fresh herbs, you can have a beautiful, aromatic roast chicken dinner on the table in under 45 minutes.
I love recipes like this because they give you that “slow roast” flavour without the fuss. A little prep, a few fresh ingredients and the oven does the heavy lifting. The aroma of lemon, rosemary and garlic wafting through the kitchen is enough to make the whole house feel warm and inviting.
This is the kind of dinner that works for busy weeknights but still feels a little special. Like something you’d order at a restaurant, but made right at home. It’s budget-friendly, easy to prep ahead and perfect for families. Pop everything on the tray, let the oven work its magic and enjoy a nourishing, flavour-packed meal with minimal dishes to wash at the end. That’s a win in my book!
Lemon, Rosemary and Garlic Chicken Tray Bake
An easy, aromatic Lemon Rosemary & Garlic Roast Chicken Tray Bake that’s ready in 45 minutes. One tray, minimal fuss and full of fresh, zesty flavour — the perfect midweek dinner.
Ingredients
- 6 chicken thigh cutlets (bone in)
- 1 lemon (zest and juice)
- 1 tbsp olive oil
- 3-4 cloves garlic, crushed
- Few sprigs fresh rosemary (roughly chopped)
- Few sprigs fresh thyme (optional, leaves removed)
- Salt and pepper
- Extra rosemary/thyme for garnish
- Vegetables of choice - e.g. carrot, capsicum, onion, parsnip, broccoli, cauliflower or baby chat potatoes
Instructions
- Preheat the oven to 200 °C and lightly grease a roasting tray.
- Prep the vegetables: Cut into bite-sized pieces and arrange in a single layer on the tray.
- Make the marinade: In a large bowl, combine lemon zest and juice, olive oil, crushed garlic, rosemary, thyme, salt and pepper.
- Prep the chicken: Use a sharp knife to make a few small slits in each chicken thigh (this helps the flavour soak in). Roll the chicken in the marinade to coat well.
- Assemble the tray: Place chicken pieces on top of the vegetables. Pour over any leftover marinade and massage into the chicken. Lay extra rosemary or thyme sprigs on top.
- Roast: Bake for 30 minutes or until the chicken skin is golden. Remove chicken to rest on a plate.
- Finish the vegetables: Return tray to the oven for another 10-15 minutes until the vegetables are tender and caramelised.
- Serve: Arrange chicken back on top, garnish with fresh herbs and enjoy!
Notes
Top Tips
- Prep ahead: Marinate chicken in the morning or the night before for extra flavour.
- Veggie swap: Use whatever’s in season - pumpkin, sweet potato or zucchini work beautifully.
- Make it crisp: For extra crispy skin, turn on the grill for the last 2 minutes.
- Lemon lovers: Add lemon wedges to the tray for a gorgeous roasted citrus flavour.
- Leftovers: Store in an airtight container and reheat in the oven for best results.
Nutrition Facts
Calories
415Fat
32 gSat. Fat
8 gCarbs
4 gFiber
1 gNet carbs
3 gSugar
1 gProtein
28 gSodium
180 mgCholesterol
166 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
