Lemon chicken tray bake recipe

By Lucy Williams

  1. Serves 2
  2. Takes 5 minutes to make, 30 minutes to cook
  3. Rating

This simple chicken recipe evokes sunny Mediterranean food. It makes an ideal midweek dish.

tried and tested
Lemon chicken tray bake

Ingredients

  1. 300g new potatoes, thinly sliced
  2. 2 free-range chicken legs
  3. 2 tbsp runny honey
  4. 1 lemon, ½ juiced, ½ cut into slices
  5. 1 large garlic clove, thinly sliced
  6. 2 tomatoes, roughly chopped
  7. 70ml white wine
  8. 150g frozen mixed grilled vegetables
  9. Handful fresh parsley leaves, roughly chopped

Method

  1. 1. Preheat the oven to 200°/fan180°C/gas 6. Place the potatoes in a bowl and toss with 1 tbsp oil and some seasoning, then spread over a roasting tray. Season the chicken legs, drizzle with the honey and lemon juice and place on top of the potatoes. Roast in the oven for 15 minutes.
  2. 2. Add the garlic, lemon slices and tomatoes to the tray, turn over the chicken legs and pour over the wine. Pop back in the oven for another 15 minutes, adding the mixed vegetables and chopped parsley for the final 10 minutes of cooking. Check the chicken is cooked through and the vegetables are tender. Serve with lemony couscous.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )