Quick Lemon Chicken Traybake Recipes

QUICK LEMON CHICKEN TRAYBAKE

Steps:

• 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.
• 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.

LEMON AND GARLIC CHICKEN TRAY BAKE | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Pre heat the oven to 200°C.
• Bring a pan of salted water to the boil, then cook the potato for a few minutes (until they have started to soften slightly) Drain them and do the same with the carrots.
• Cut 4 slices of lemon (about the thickness of a pound coin) and set the remaining lemon aside.
• Spray a large baking tray or roasting tin with some low calorie cooking spray, then place the chicken on the tray and season.
• Put the part cooked potato wedges and carrots into a large bowl and add the slices of garlic. Spray with some low calorie cooking spray and season with some salt and pepper. Add the thyme and then squeeze some of the juice of the remaining lemon into the bowl. Toss to mix well.
• Add this to the tray with the chicken on, arranging the veg around the chicken
• Cook for about 30 minutes.
• After 30 minutes add the lemon slices to the top of the chicken thighs along with a squeeze of lemon juice.
• Add the green beans to the tray and return to the oven for 10 - 15 minutes.
• Make sure the chicken thighs are cooked and the carrots and potato are soft. Serve immediately.

EASY BAKED LEMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Season with salt and pepper. Cover baking dish with aluminum foil and cut a few slits in foil to vent.
• Bake chicken breasts in preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

LEMON & OREGANO CHICKEN TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.
• Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

LEMON & HERB CHICKEN TRAYBAKE WITH BUTTER BEANS & POTATO WEDGES

Steps:

• Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil and some salt. Spread the wedges out on a baking tray.
• Fry the onion and garlic in the remaining olive oil over a low heat until soft and translucent. Add the tomatoes, butter beans, and some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
• Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato and bean mixture in the baking tin.
• Bake the wedges and chicken traybake in the oven at 180C/160C fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray - depending on the size of the wedges, they may already be cooked through.