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Golden Lemon Chicken Potato Traybake with Peas and Parsley
A simple chicken thigh traybake with baby potatoes, carrots, peas, lemon, oregano, garlic, and parsley.
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
| Typical values | per serving |
|---|---|
| Energy | 455 kcal |
| Protein | 41g |
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Prepare vegetables
For more than four servings, cook in batches of no more than four. Divide the displayed ingredient and method quantities between batches; keep cut sizes, equipment capacities and per-batch times fixed. Allow extra elapsed time for further batches. Heat the oven to 220°C conventional/200°C fan. Cut potatoes into pieces no larger than 2cm, carrots into 1cm-thick batons and onion into 2cm wedges. Separate the chopped parsley stalks and leaves. Measure 2g lemon zest and 30ml juice.