Lemon Herb Chicken and Roasted Vegetable Traybake

There’s a special kind of magic in a meal that comes together in a single pan, don’t you think? This Lemon Herb Chicken and Roasted Vegetable Traybake is a recipe I return to time and again. It’s the answer to those busy weeknights when you crave something wholesome and delicious without a mountain of cleanup. Yet, with its vibrant, fresh flavors and beautiful golden finish, it’s special enough to proudly serve at a relaxed weekend dinner with loved ones. The chicken becomes incredibly tender and juicy, the vegetables caramelize to perfection, and the entire kitchen fills with the most wonderful, comforting aroma. It’s a true crowd-pleaser that I’m so delighted to share with you.

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 2 large carrots, peeled and sliced into 1-inch pieces
• 1 head of broccoli, cut into florets
• 1 red onion, cut into wedges
• 1 whole lemon, one half thinly sliced, the other half for juice
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 2 sprigs fresh rosemary
• Salt and freshly ground black pepper to taste

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the halved potatoes, carrots, and red onion. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat. Spread them in a single layer on a large, rimmed baking sheet.
3. Roast the vegetables for 15 minutes to give them a head start.
4. While the vegetables are roasting, prepare the chicken. In the same large bowl (no need to wash!), whisk together the remaining 2 tablespoons of olive oil, minced garlic, lemon juice, oregano, and thyme.
5. Pat the chicken thighs dry with a paper towel. This is key for crispy skin! Add the chicken to the marinade and turn to coat completely. Season generously with salt and pepper.
6. After 15 minutes, remove the baking sheet from the oven. Add the broccoli florets to the pan, then nestle the marinated chicken thighs among the vegetables. Top with the thin lemon slices and fresh rosemary sprigs.
7. Return the tray to the oven and bake for another 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the skin is golden and crisp.
8. Let it rest for a few minutes before serving. Enjoy this beautiful, all-in-one meal!