Go Back
–+ servings
chicken and lemon tray bake with potatoes, red onions, and carrots.

Chicken and Lemon Tray Bake with Crispy Potatoes

Chicken and lemon tray bake with crispy skin, juicy chicken, and perfectly roasted potatoes. A bright, one-pan dinner that turns out right every time.
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1.5 lbs baby potatoes halved if large
  • 2 carrots sliced
  • 1 red onion cut into wedges
  • 4 cloves garlic smashed

For the Marinade

  • 3 tbsp extra virgin olive oil
  • zest of 1 lemon
  • juice of 1½ lemons
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ¾ tsp salt
  • ½ tsp black pepper

To Finsih

  • ½ lemon sliced
  • fresh parsley optional

Instructions

  • Preheat oven to 425°F (220°C).
  • In a bowl, whisk together the marinade ingredients.
    bowl of brown liquid marinade.
  • Pat the chicken dry (this matters for crispiness).
    hand with a paper towel patting raw chicken thighs down on a plate.
  • On a large tray, toss potatoes, carrots, onion, and garlic with half the marinade. Spread them out well (crowding = steaming, not roasting).
    baby potatoes, carrot chunks, red onion wedges and smashed garlic cloves in a marinade spread out evenly on a large baking sheet.
  • Add the chicken to the bowl with the remaining marinade and toss to coat well.
    chicken thighs marinating in a brown sauce in a bowl.
  • Nestle the chicken on top of the vegetables, skin-side up.
    raw seasoned chicken thighs nestled into baby potatoes, carrots, and red onion on a sheet pan ready for the oven.
  • Roast for 35–45 minutes, until chicken is cooked through and skin is golden. Optional: Broil for 2–3 minutes for extra crispy skin. Rest 5 minutes, then finish with lemon slices and fresh parsley before serving.
    cooked golden chicken thighs on a sheet pan with baby potatoes, carrots, red onion, parsley, and lemon slices.

Notes

Use bone-in, skin-on chicken thighs for the best results. This is what gives you juicy meat and properly crispy skin.
Pat the chicken completely dry before marinating. Any moisture will prevent the skin from crisping in the oven.
Stick to the lemon measurements listed. Too much liquid can make the tray watery and affect how everything browns.
Store leftovers in the fridge for up to 3 days. Reheat in the oven to bring back the best texture.

Nutrition

Serving: 1Serving | Calories: 738kcal | Carbohydrates: 39g | Protein: 40g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 212mg | Sodium: 678mg | Potassium: 1341mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5528IU | Vitamin C: 40mg | Calcium: 73mg | Iron: 3mg
QR Code linking back to recipe