Lemon Rosemary Chicken Thigh Traybake

Makes approximately: 4 servings.
Total time: 35 minutes.

This Lemon Rosemary Chicken Thigh Traybake makes the perfect, quick and tasty family meal! Its a great fast dinnerl with a gorgeous lemon and rosemary flavour combination. If you love a healthy, one pan traybake and summer-style dinner then this is a must-try.

Ingredients:

  • 4 chicken thighs (or any other cut of chicken if desired also works well with a whole butterflied chicken)
  • 2 cups potatoes and/or sweet potato, cut into chunks
  • 3 cups brussels sprouts, halved (or chopped carrot if wanting low fodmap option)

Marinade:

  • 1/3 cup olive oil
  • 2 Tbsp Lemon zest
  • ¼ cup lemon juice
  • 1 Tbsp rosemary, finely chopped
  • 1 Tbsp chives, finely chopped
  • 1 tsp green onions, finely diced
    Pinch of each salt and pepper

Method:

  1. Preheat the oven to 200 degrees C (400 degrees F) and prepare an oven tray with baking paper or grease with olive oil.
  2. In a mixing bowl, combine all the marinade ingredients and whisk together until well combined.
  3. Combine the marinade with the chicken thighs into a large, covered dish or a large, sealed Ziplock bag, and leave to marinate in the fridge for 5-10 minutes. (You can prepare and marinate overnight in advance for more flavour!)
  4. While the chicken is marinating, cut and prepare the potatoes and brussels sprouts.
  5. Place the chicken thighs on the lined oven tray, reserving the remaining marinade in the dish.
  6. Toss the potatoes and brussels sprouts tin the remaining marinade until fully coated.
  7. Fill in the remainder of the lined oven tray with the coated brussels sprouts/potatoes and pour any leftover marinade until the tray is evenly covered.
  8. Bake at 200 degrees C (400 degrees F) for 20 minutes. For a crispier result, you can broil for 1-2 minutes at the end. Dish and serve warm. (Optional: garnish with extra fresh herbs and lemon slices.)