Lemon and oregano chicken traybake with crispy potatoes
One tin, minimal washing up, and chicken thighs with crisp potatoes soaked in lemon and oregano.
- Time1 hr 10
- LevelEasy
- Costabout £1.32 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Mix the oil, lemon juice, oregano, salt and pepper in a large roasting tin.
- 2
Add the chicken, potatoes and garlic and turn until coated. Arrange the chicken skin side up, with the potatoes around.
- 3
Pour in the stock and tuck in the lemon wedges.
- 4
Roast for 50 to 55 minutes, turning the potatoes halfway, until the skin is crisp and the chicken is cooked through with no pink.
53 min 20 s - 5
Rest for 5 minutes, then spoon the tin juices over the top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.