Greek · PANTRYHOP RECIPE
Chicken Lemon and Oregano Tray Bake
70 minutes · 4 servings · omnivore
This tray-bake uses classic Greek flavors in a practical one-pan format.
Ingredients
Check you have the quantities below.
- 8 chicken thighs, bone-in skin-on
- 2 lb / 900 g potatoes, cut into chunks
- 3 tbsp olive oil
- 1/4 cup lemon juice
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Let’s make it
- Heat oven to 400 F / 200 C. Put the potatoes in a roasting pan and toss with 1 tbsp oil, half the oregano, salt, and pepper.
- Place the chicken on top and rub with the remaining oil, lemon juice, garlic, oregano, salt, and pepper. Add the water to the pan.
- Roast 45 to 50 minutes until the chicken reaches 165 F / 74 C and the potatoes are tender.
- Broil 2 to 3 minutes if you want extra browning.
- Rest 5 minutes before serving.
Serve the chicken and potatoes with a little extra lemon on the side for adults, and keep kids’ portions mild.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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