Lemon Chicken Thigh Tray Bake is an easy light and fresh weeknight dinner recipe! The chicken is juicy and flavorful, and the potatoes are soft with crispy edges.
Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.
Jump to:
Why You'll Love This Recipe
If you're looking for a quick and easy meal that's made with wholesome ingredients, this is the recipe for you!
The chicken and potatoes marinate in a simple lemon mixture and bake together on one tray which makes clean up a breeze.
Plus, this recipe is Whole30 friendly and naturally gluten free and dairy free!
🍴Ingredient Notes
- Roughly Chopped Potatoes - I used Yukon gold potatoes, but any white potato will work with this recipe.
- Asparagus - Remove the tough part of the asparagus before baking. (It's usually the last 1-2 inches.)
- Chicken Thighs - I used Butcher Box free range chicken thighs for this recipe.
- Lemon Juice - Fresh lemon juice works best.
- Olive Oil - You can also use avocado oil.
- Lemon Zest - Fresh lemon zest adds a strong lemon flavor to this dish!
- Seasoning - You'll need a mix of Salt, Black Pepper, Garlic Powder, and Dried Rosemary.
🍴Step by Step Instructions
Step 1: Season Chicken Thighs and Potatoes
Start by adding chicken thighs, potatoes, olive oil, lemon juice, lemon zest, salt, black pepper, garlic powder, and dried rosemary into a large bowl. Stir together until the chicken and potatoes are evenly coated.
Step 2: Prepare to Bake
Next, pour the seasoned chicken and potatoes onto a parchment paper lined baking tray. Bake at 375 degrees for 40 minutes.
Step 3: Add Asparagus to Baking Sheet
Remove the baking sheet from the oven and add the asparagus on top. Bake for an additional 15-20 minutes.
Expert Tips
- Cut the potatoes and asparagus the night before to save on prep time.
- Use parchment paper to the vegetables and chicken from sticking.
- Marinate the chicken and potatoes overnight for a more flavorful dish!
- Broil on high for 1-2 minutes to crisp up the potatoes at the end of baking.
- Double the recipe so you have plenty of leftovers to enjoy throughout the week. (Great for meal prep!)
Serving Suggestions
You can easily serve this meal as is, but here are a few suggestions you might want to consider!
- Fresh Garden Salad on the side.
- Toasted Bread - For homemade recipes, try my Almond Flour Garlic Herb Bread or Cassava Flour Bread.
- Over a bed of rice. White rice or brown rice would be delicious!
How to store leftovers
Leftovers should be stored in an airtight container for up to 5 days.
You can also freeze leftovers for up to two months! Make sure they are in an airtight, freezer safe container.
More chicken recipes!
After you make this Lemon Chicken Tray Bake, make sure to leave a comment & rate the recipe!
Recipe Card
Lemon Chicken Thigh Tray Bake (Whole30)
Equipment
- 1 Baking Sheet
Ingredients
- 4-5 Cups Roughly Chopped Potatoes
- 3 Cups Asparagus
- ½ Pound Chicken Thighs
Lemon Marinade
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Olive Oil You can also use avocado oil.
- 1 Tablespoon Lemon Zest
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Dried Rosemary
Instructions
- Start by adding chicken thighs, potatoes, olive oil, lemon juice, lemon zest, salt, black pepper, garlic powder, and dried rosemary into a large bowl. Stir together until the chicken and potatoes are evenly coated.
- Next, pour the seasoned chicken and potatoes onto a parchment paper lined baking tray. Bake at 375 degrees for 40 minutes.
- Remove the baking sheet from the oven and add the asparagus on top. Bake for an additional 15-20 minutes.
Notes
Expert Tips
- Cut the potatoes and asparagus the night before to save on prep time.
- Use parchment paper to the vegetables and chicken from sticking.
- Marinate the chicken and potatoes overnight for a more flavorful dish!
- Broil on high for 1-2 minutes to crisp up the potatoes at the end of baking.
- Double the recipe so you have plenty of leftovers to enjoy throughout the week. (Great for meal prep!)
How to store leftovers
Leftovers should be stored in an airtight container for up to 5 days. You can also freeze leftovers for up to two months! Make sure they are in an airtight, freezer safe container. **See full post for more information and step by step photos.Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Comments
No Comments