Lemon & oregano chicken traybake

Contains pork – recipe is for non-Muslims only
An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med

  • Prep:10 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 515
  • fat 32g
  • saturates 9g
  • carbs 21g
  • sugars 4g
  • fibre 2g
  • protein 30g
  • salt 1.3g


  • 500g new potatoes, thinly sliced
  • 2 tbsp olive oil
  • 6-8 chicken thighs, skin on
  • 8 shallots
  • 100g bacon lardons
  • 1 lemon, sliced into wedges
  • 5 oregano sprigs
  • 100ml white wine (see tip below)
  • 200ml chicken stock


Swapping wine
If you don't want to use the wine, just swap for extra chicken stock.


  1. Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.

  2. Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.

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