A Lemon Chicken Tray Bake is an all-in-one easy family dinner with potatoes, onion, broccoli, and boneless chicken thighs. Just 5 minutes of prep time it's gluten and dairy free.
Pour over the potatoes, red onion and chicken, toss together, season with salt and pepper and roast for 20 minutes.
1 dash Salt, 1 dash Black pepper
Pour over the chicken stock and add the tender stem broccoli. Slice the remaining lemon and place the slices around the chicken. Cook for another 20 - 25 minutes. Check the chicken is cooked and serve.
200 ml Chicken Stock, 200 g Tenderstem broccoli
Notes
Ingredients Notes
Boneless Chicken thighs I use two per person, but they vary in size. You want around 250g or half a pound per person. Boneless chicken thighs don't come with any skin on them as this is removed when the thighs are deboned. You can still use thighs with the bone in, but these will need a longer cooking time.
Potatoes - Use baby or new potatoes. They don't need peeling and the skins add extra fibre. Cut them all to a similar size about 3cm in diameter so they cook at the same time. If you need to use other varieties of potato, you should peel and boil them for about 6 minutes before adding them to the roasting dish.
Tenderstem broccoli - tender stem broccoli lies nice and flat in the tray and will cook quickly. For some other variations, see below.
Red Onion - red onions are nice and sweet when roasted and the flavour goes well with the lemons. You could use brown onions if you prefer.
Storage and Reheating
Cooked chicken thighs will keep in the fridge for 3 - 4 days. Cover your dish or pop the leftover chicken thigh tray bake into a sealed container. You can freeze lemon chicken for up to 3 months. Cooked potatoes freeze well but are best eaten within 3 months. To reheat, cover the tray with foil and pop it in the oven at 200C /400F for about 15 minutes or until the chicken is piping hot. Remember you should only reheat meat once.