If you’re looking for an easy chicken tray bake that delivers big flavour with minimal effort, Rick Stein’s Chicken Lemon and Garlic Tray Bake is one to bookmark. This simple one-pan chicken dinner brings together juicy chicken thighs, roasted vegetables, fresh lemon and plenty of garlic for a dish that feels rustic, comforting and effortlessly impressive.
Taken from Rick Stein’s Simple Suppers, this lemon and garlic chicken tray bake is exactly the kind of recipe you want on a busy weeknight or when you’re feeding a crowd without wanting to juggle multiple pans. Everything cooks together in the oven, allowing the citrus and garlic to infuse the chicken while the vegetables roast until tender and caramelised.
It’s proof that a classic chicken tray bake recipe doesn’t need complicated steps or hard-to-find ingredients. Just good produce, a hot oven and the kind of bold, Mediterranean-inspired flavours that make you want to go back for seconds.
Rick Stein’s Chicken Lemon & Garlic Tray Bake
I suppose I should have asked for this recipe from Lulu Bonneville, having enjoyed it at a lovely long lunch with her and Hugh (aka Lord Grantham). But what I love doing is taking someone’s recipe that I really like and not copying it but just paying homage with my own version. I love getting recipes from those understated but really good cooks who manage to produce something delicious and are also so organised that they are around for the glass of champagne on arrival. They just seem to magic the food up.
Ingredients
4 tbsp olive oil 12 chicken thighs, skin on and bone in Juice of 1–2 lemons 5 garlic cloves, chopped Small bunch of thyme, leaves stripped from stalks 3 courgettes, cut into thick slices on the diagonal 2 fennel bulbs, trimmed and sliced 8 new potatoes, scrubbed and cut into thick slices Sea salt and black pepper
Chicken, Lemon and Garlic Tray Bake from Rick Stein’s new cookbook, Simple Suppers.
Method
Preheat the oven to 220°C/Fan 200°C. Add a small amount of the oil to a large frying pan and place it over a medium-high heat. Working in batches, fry the chicken thighs for a few minutes until the skin has taken on a deep golden colour. Turn the chicken over and cook for a minute or so on the underside. Mix the lemon juice, garlic, thyme and the rest of the olive oil in a bowl. Arrange the slices of courgette, fennel and potato in a large roasting tin and pour over two-thirds of the lemon and oil mixture. Toss to coat the vegetables and season with salt and pepper. Arrange the chicken on top, skin-side up, and pour over the remaining lemon and oil mixture. Season the chicken with salt and pepper. Bake for 35–40 minutes until the chicken skin is crisp and golden and the vegetables underneath are tender. Nice with a green salad or green beans.
Nutrition Details
Recipe Details
Prep Time:
10 to 15 minutes
Cook Time:
40 to 45 minutes
Total Time:
55 to 60 minutes
Serves:
6
Difficulty:
Easy
Estimated Nutrition Per Serve
Based on 6 servings. Values are approximate and may vary depending on ingredients used.
Calories
520 to 580 kcal
Protein
38 to 42 g
Fat
32 to 36 g
Saturated Fat
8 to 10 g
Carbohydrates
30 to 35 g
Fibre
4 to 6 g
Sodium
350 to 450 mg
Practical Tips for the Perfect Lemon & Garlic Chicken Tray Bake
Even though this is an easy chicken tray bake, a few small tweaks can take it from good to restaurant level delicious.
1. Use Bone In, Skin On Chicken Thighs
Rick Stein’s version works best with bone in chicken thighs. The bone adds flavour while the skin crisps beautifully in the oven. If you prefer chicken breast, reduce the cooking time slightly to prevent drying out.
2. Don’t Crowd the Tray
For the best caramelisation, spread everything in a single layer. If the vegetables are piled up, they will steam instead of roast. Use a larger tray if needed.
3. Roast Hot for Crisp Skin
Make sure your oven is fully preheated before the tray goes in. A properly heated oven helps render the chicken fat and crisp the skin while keeping the meat juicy.
4. Cut Vegetables Evenly
Keep potatoes and courgettes similar in size so they cook evenly. If using firmer vegetables like carrots or fennel, slice them slightly thinner.
5. Add the Lemon at the Right Time
If you love a bright citrus flavour, squeeze a little fresh lemon juice over the tray just before serving. Roasted lemon mellows, while fresh juice lifts the whole dish.
Easy Variations
One of the best things about a lemon and garlic chicken tray bake is how adaptable it is.
Mediterranean Style Add olives, cherry tomatoes and a sprinkle of dried oregano for a more coastal flavour profile.
Herb Boost Fresh thyme or rosemary works beautifully alongside the garlic and lemon.
Spicy Version Add chilli flakes or a teaspoon of smoked paprika for warmth.
Low Carb Option Swap potatoes for cauliflower florets or zucchini ribbons.
Make It a Complete Feast Serve with crusty sourdough, a simple green salad or steamed greens to soak up the pan juices.
If you’re looking for an easy chicken tray bake that delivers big flavour with minimal effort, Rick Stein’s Chicken Lemon and Garlic Tray Bake is one to bookmark. This simple one-pan chicken dinner brings together juicy chicken thighs, roasted vegetables, fresh lemon and plenty of garlic for a dish that feels rustic, comforting and effortlessly impressive.
Taken from Rick Stein’s Simple Suppers, this lemon and garlic chicken tray bake is exactly the kind of recipe you want on a busy weeknight or when you’re feeding a crowd without wanting to juggle multiple pans. Everything cooks together in the oven, allowing the citrus and garlic to infuse the chicken while the vegetables roast until tender and caramelised.
It’s proof that a classic chicken tray bake recipe doesn’t need complicated steps or hard-to-find ingredients. Just good produce, a hot oven and the kind of bold, Mediterranean-inspired flavours that make you want to go back for seconds.
Rick Stein’s Chicken Lemon & Garlic Tray Bake
I suppose I should have asked for this recipe from Lulu Bonneville, having enjoyed it at a lovely long lunch with her and Hugh (aka Lord Grantham). But what I love doing is taking someone’s recipe that I really like and not copying it but just paying homage with my own version. I love getting recipes from those understated but really good cooks who manage to produce something delicious and are also so organised that they are around for the glass of champagne on arrival. They just seem to magic the food up.
Ingredients
4 tbsp olive oil
12 chicken thighs, skin on and bone in
Juice of 1–2 lemons
5 garlic cloves, chopped
Small bunch of thyme, leaves stripped from stalks
3 courgettes, cut into thick slices on the diagonal
2 fennel bulbs, trimmed and sliced
8 new potatoes, scrubbed and cut into thick slices
Sea salt and black pepper
Method
Preheat the oven to 220°C/Fan 200°C.
Add a small amount of the oil to a large frying pan and place it over a medium-high heat. Working in batches, fry the chicken thighs for a few minutes until the skin has taken on a deep golden colour. Turn the chicken over and cook for a minute or so on the underside. Mix the lemon juice, garlic, thyme and the rest of the olive oil in a bowl. Arrange the slices of courgette, fennel and potato in a large roasting tin and pour over two-thirds of the lemon and oil mixture. Toss to coat the vegetables and season with salt and pepper. Arrange the chicken on top, skin-side up, and pour over the remaining lemon and oil mixture. Season the chicken with salt and pepper. Bake for 35–40 minutes until the chicken skin is crisp and golden and the vegetables underneath are tender. Nice with a green salad or green beans.
Nutrition Details
Recipe Details
Estimated Nutrition Per Serve
Based on 6 servings. Values are approximate and may vary depending on ingredients used.
Practical Tips for the Perfect Lemon & Garlic Chicken Tray Bake
Even though this is an easy chicken tray bake, a few small tweaks can take it from good to restaurant level delicious.
1. Use Bone In, Skin On Chicken Thighs
Rick Stein’s version works best with bone in chicken thighs. The bone adds flavour while the skin crisps beautifully in the oven. If you prefer chicken breast, reduce the cooking time slightly to prevent drying out.
2. Don’t Crowd the Tray
For the best caramelisation, spread everything in a single layer. If the vegetables are piled up, they will steam instead of roast. Use a larger tray if needed.
3. Roast Hot for Crisp Skin
Make sure your oven is fully preheated before the tray goes in. A properly heated oven helps render the chicken fat and crisp the skin while keeping the meat juicy.
4. Cut Vegetables Evenly
Keep potatoes and courgettes similar in size so they cook evenly. If using firmer vegetables like carrots or fennel, slice them slightly thinner.
5. Add the Lemon at the Right Time
If you love a bright citrus flavour, squeeze a little fresh lemon juice over the tray just before serving. Roasted lemon mellows, while fresh juice lifts the whole dish.
Easy Variations
One of the best things about a lemon and garlic chicken tray bake is how adaptable it is.
Mediterranean Style
Add olives, cherry tomatoes and a sprinkle of dried oregano for a more coastal flavour profile.
Herb Boost
Fresh thyme or rosemary works beautifully alongside the garlic and lemon.
Spicy Version
Add chilli flakes or a teaspoon of smoked paprika for warmth.
Low Carb Option
Swap potatoes for cauliflower florets or zucchini ribbons.
Make It a Complete Feast
Serve with crusty sourdough, a simple green salad or steamed greens to soak up the pan juices.
Want more of Rick Stein’s recipes? Visit here.
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