Dinner

Lemon & Herb Chicken Traybake with Butter Beans and Potato Wedges Recipe

ByJake Silas February 3, 2026February 3, 2026

Introduction

This lemon and herb chicken traybake with butter beans and potato wedges is a hearty, flavorful meal perfect for any night of the week. Combining juicy, herby chicken thighs with tender potatoes and a rich tomato and butter bean base, it’s both comforting and simple to prepare.

A white rectangular baking dish with six golden-brown baked chicken thighs, each topped with a thin slice of lemon. The chicken rests on a bed of large, soft white beans and diced red tomatoes that have a rich, saucy texture. The dish is placed on a white marbled surface, and to the right, there is a white bowl holding golden potato wedges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

800g potatoes
3 tbsp olive oil
1 red onion, finely sliced
4 garlic cloves, chopped
400g can tomatoes
2 x 400g cans butter beans, drained
2 tsp mixed dried herbs
1kg skin-on, bone-in chicken thighs
1 lemon, cut into slices

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Cut the potatoes into large wedges. Toss them in a large bowl with 2 tablespoons of olive oil and a pinch of salt. Spread the potato wedges evenly on a baking tray.
Step 2: Fry the sliced red onion and chopped garlic in the remaining 1 tablespoon of olive oil over low heat until soft and translucent. Add the canned tomatoes, drained butter beans, and some seasoning. Let the mixture simmer for a few minutes, then pour it into a baking dish or tin.
Step 3: Mix a pinch of salt with the dried herbs. Carefully loosen the skin of each chicken thigh and stuff some of the herb mixture underneath. Place a lemon slice on top of each thigh, then arrange the chicken on top of the tomato and bean mixture in the baking dish.
Step 4: Place both the baking tray with potato wedges and the baking dish with chicken in the oven. Bake for about 45 minutes, until the chicken is cooked through. Check the potatoes after 30 minutes, shaking the tray to turn them—depending on their size, they may be done earlier.

Tips & Variations

You can easily vary the seasoning on the chicken for different flavors. Try tandoori spices, pesto, or a blend of sundried tomato and harissa for a tasty twist.

Storage

Store leftover traybake and potatoes in an airtight container in the fridge for up to 3 days. Reheat in a preheated oven at 180°C until warmed through to keep the chicken skin nice and crisp. Avoid microwaving to maintain texture.

How to Serve

A white rectangular baking dish holds six browned chicken thighs, each topped with a thin lemon slice. The chicken rests on a layer of plump white beans mixed with pieces of cooked red bell pepper in a light sauce, filling the bottom of the dish and surrounding the chicken. The dish is set on a white marbled surface, with a white bowl of golden potato wedges to the right on a brown cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but bone-in, skin-on thighs are recommended for juiciness and flavor. If using breasts, adjust cooking time to avoid drying out the meat.

Can I prepare this dish in advance?

You can assemble the traybake up to a day ahead and store covered in the fridge. Bake straight from the fridge, adding a few extra minutes to the cooking time as needed.