Chicken thigh traybake with lemon and garlic is the easy British one-tray dinner when you want juicy bone-in thighs, sharp lemon and sticky garlic roasted together. Roast Chicken Thighs 900g-1.1kg (Frozen) hot with lemon wedges and garlic until the skin crisps. Shop Chicken Thighs for butcher chicken thighs.
Ingredients
- 900g–1.1kg chicken thighs (bone-in, skin-on)
- 1 lemon, cut into wedges; 1 whole garlic bulb, cloves separated (skin on)
- 2 tbsp oil; 1 tsp dried oregano or thyme; salt and black pepper
- Optional: red onion wedges; new potatoes halved; greens to serve
Method
- Heat oven to 200°C fan. Pat thighs dry. Toss with oil, oregano, salt and pepper on a large tray.
- Tuck lemon wedges and garlic cloves (and potatoes/onion if using) around the thighs. Skin side up.
- Roast 35–45 minutes until chicken is cooked through (75°C) and skin is golden and crisp. Squeeze roasted lemon over before serving.
- Rest 5 minutes. Squeeze soft garlic from the skins onto the plate if you like.
- Serve chicken thigh traybake with lemon and garlic — bright, sticky British midweek traybake.
Prefer drumsticks on the same tray? Chicken Drumsticks 900g-1.1kg (Frozen) roast in the same time. Browse Chicken for more chicken packs.