Crispy Chicken and Lemon Tray Bake with Potatoes

• Chicken Thighs (bone-in, skin-on): This is non-negotiable if you want crispy skin and juicy meat. The bone helps retain moisture, and the skin renders down and crisps up beautifully at high heat. Boneless or skinless will cook faster but won’t give you the same texture or flavour payoff.
• Baby Potatoes: Baby potatoes roast evenly and hold their shape, which is exactly what you want in a tray bake. Halving them is key. Too big and they’ll stay firm in the centre, too small and they can overcook before the chicken is ready. If your potatoes are larger, quarter them instead. If you love crispy potatoes, you might also enjoy my oven-roasted potato wedges.
• Carrots: Add a bit of natural sweetness that balances the lemon and Dijon. Slice them on a slight diagonal for more surface area so they caramelize instead of just softening. Thick chunks will take longer to cook, so keep them similar in size to the potatoes.
• Red Onion: Softens and sweetens as it roasts, adding depth without overpowering the dish. Wedges work better than slices here so they don’t disappear into the pan. Yellow onion works in a pinch, but red gives a nicer flavour and colour.
• Garlic: Smashed garlic mellows as it roasts and infuses the whole tray with flavour. Don’t mince it. It can burn at high heat. Keeping it in larger pieces lets it soften and sweeten instead.
• Olive Oil: Helps everything roast instead of dry out. It also carries the flavour of the marinade across the chicken and vegetables. Use a good quality olive oil if you can, since you’ll taste it.
• Lemon Zest + Juice: Zest gives you that punchy lemon aroma, while the juice brings brightness and acidity. Using both makes a big difference. Bottled juice won’t give the same result here. If your lemons are extra large, you can pull back slightly on the juice so it doesn’t overpower the pan.
• Dijon Mustard: Adds a subtle tang and helps emulsify the marinade so it clings to everything. It doesn’t taste “mustardy” once cooked, but it deepens the overall flavour.
• Honey: Just enough to balance the acidity from the lemon. It also helps with browning. You can swap with maple syrup if that’s what you have, but keep the amount the same so it doesn’t tip too sweet.
• Spices: What rounds everything out. Oregano brings that classic lemon-chicken flavour, paprika adds warmth and colour, and the salt and pepper make sure the whole tray is properly seasoned. If you’re using fresh oregano, go with about 1 tablespoon instead of 1 teaspoon dried.
• Fresh Parsley: A quick scatter at the end wakes everything up and adds a bit of freshness. Totally optional, but worth it if you have it.

Find the full ingredient list and exact measurements in the recipe card below.