Description

A flavorful and hearty lemon and herb chicken traybake served with tender butter beans and crispy potato wedges. This one-pan oven-baked dish combines juicy skin-on chicken thighs seasoned with mixed herbs and fresh lemon, cooked atop a savory tomato and butter bean base, accompanied by golden, seasoned potato wedges. Perfect for an easy, wholesome dinner with minimal cleanup.

Ingredients

Scale

Potatoes & Wedges

800g potatoes, cut into large wedges
3 tbsp olive oil, divided
Salt, to taste

Tomato & Butter Bean Base

1 red onion, finely sliced
4 garlic cloves, chopped
400g can tomatoes
2 x 400g cans butter beans, drained
Salt and seasoning, to taste

Chicken & Seasoning

1kg skin-on, bone-in chicken thighs
2 tsp mixed dried herbs
1 lemon, cut into slices
Pinch of salt

Instructions

Prepare the potato wedges: Cut potatoes into large wedges, place them in a large bowl, and toss with 2 tablespoons of olive oil and a pinch of salt. Spread the wedges evenly on a baking tray to ensure even cooking and crispness.
Cook the tomato and butter bean base: Heat the remaining 1 tablespoon of olive oil in a frying pan over low heat. Add the finely sliced red onion and chopped garlic and cook gently until they are soft and translucent. Stir in the canned tomatoes and drained butter beans, season with salt and any preferred seasoning, then simmer for a few minutes to let the flavors meld.
Assemble the traybake: Pour the tomato and butter bean mixture into a suitable baking dish. Mix a pinch of salt with the dried herbs and carefully stuff equal amounts under the skin of each chicken thigh for flavor infusion. Place a lemon slice on top of each thigh, then arrange them over the tomato and bean base in the baking dish.
Bake the dish and potatoes: Place both the baking tray with potato wedges and the dish with the chicken traybake into the oven preheated to 180°C (160°C fan oven, gas mark 4). Bake for approximately 45 minutes or until the chicken is cooked through and the juices run clear.
Check the potatoes: After about 30 minutes, check the potato wedges by shaking them gently on the tray. Depending on their size, they may be cooked through earlier and can be removed if done to prevent overcooking.

Notes

You can vary the seasoning on the chicken thighs by using tandoori spice, pesto, or sundried tomato & harissa for different flavor profiles.
Ensure chicken thighs are cooked thoroughly by checking that juices run clear and internal temperature reaches 75°C (165°F).
Cut potatoes evenly to ensure uniform cooking time and texture.
Use skin-on chicken thighs to maintain juiciness and add flavor.
For extra crispiness on the wedges, toss them again halfway during cooking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: British

Keywords: lemon chicken, traybake, butter beans, potato wedges, one-pan meal, oven-baked chicken, easy dinner recipe, healthy chicken recipe