Cook mode
Golden Lemon Chicken Potato Traybake with Peas and Parsley
A simple chicken thigh traybake with baby potatoes, carrots, peas, lemon, oregano, garlic, and parsley.
50 min575 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
575 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 575 kcal |
| Protein | 42g |
| Carbohydrate | 64.7g |
| of which sugars | 11.6g |
| Fat | 20.4g |
| of which saturates | 5.7g |
| Fibre | 12g |
| Salt | 1g |
Cook mode
Prepare the tray
Heat the oven to 220C/200C fan. Halve the baby potatoes, cut the carrots into batons, cut the red onion into wedges, grate the garlic, zest the lemon, and roughly chop the parsley leaves and stalks separately.
Timer: 10 min