Speedy one-tray lemon chicken, new potatoes & courgette
A 40-minute one-tray dinner: crispy-skinned chicken thighs roasted with parboiled new potatoes, courgette and sweet cherry tomatoes.
This is the sort of traybake you make on a school-night when you need speed but still want something proper. Parboiling the new potatoes gives you roast-crisp edges in half the time, while the lemon, garlic and smoked paprika pull everything together.
Minimal washing, one oven temperature and 40 minutes from start to table — ideal for busy weeknights or when friends drop by last minute.
Ingredients
- 800 g skin-on chicken thighs
- 600 g new potatoes
- 250 g cherry tomatoes
- 2 courgettes — medium, halved lengthways
- 1 brown onion — cut into wedges
- 4 garlic cloves — peeled and finely chopped
- 1 lemon — zest and juice
- 45 ml olive oil
- 5 ml smoked paprika
- 5 ml dried oregano
- 10 ml sea salt — total; half goes in the potato water
- 5 ml black pepper
- 15 g fresh parsley — roughly chopped, to finish
- 100 g feta — optional; crumble over before serving
Equipment
- large baking tray
- large saucepan
- kitchen thermometer (optional)
Instructions
Preheat the oven to 200°C fan/220°C conventional and position a rack in the centre.
Place the new potatoes in a large saucepan, cover with cold water, add half the sea salt (about 3/4 tsp) and bring to the boil over a high heat. Simmer for 8 minutes until just tender when pierced with a knife, then drain in a colander.
Meanwhile, make the dressing: finely chop the garlic cloves, zest and juice the lemon, then whisk together in a small bowl with the olive oil, smoked paprika, dried oregano, the remaining sea salt (about 3/4 tsp) and the black pepper.
Tip the drained potatoes onto a baking tray and give them a good shake to roughen the edges (this helps them crisp). Scatter the brown onion wedges, courgettes and cherry tomatoes on the tray. Pat the skin-on chicken thighs dry with kitchen paper and place them skin-side up on the tray, spacing them so they aren't touching. Pour the dressing evenly over everything and use tongs or your hands to turn the potatoes and vegetables so they are well coated.
Roast on the middle rack for 25 minutes until the chicken is cooked through (no pink at the bone) and the vegetables are tender. After 12 minutes, use tongs to turn the potatoes and move cherry tomatoes if they are singeing — this helps even browning.
Remove the tray from the oven and leave to rest for 5 minutes. Scatter over the fresh parsley and crumble over the feta if using, then serve straight from the tray.
Tips
- Shake the parboiled potatoes in the colander to roughen the edges — that texture crisps in the oven and makes the dish satisfyingly moreish.
- Pat the chicken skin very dry with kitchen paper before roasting; moisture is the enemy of crisp skin.
- If your thighs are much larger than 200 g each, add 5–8 minutes to the roast and check with a kitchen thermometer (75°C at the thickest part).
- Make ahead: you can chop the veg and make the dressing up to a day ahead; keep refrigerated and assemble just before roasting.
- Leftovers refrigerate for 2 days. Reheat in the oven at 180°C fan for 12–15 minutes to revive crispness rather than microwaving.
Substitutions
skin-on chicken thighs → chicken drumsticks, same total weight
Stays closenew potatoes → baby waxy potatoes, same weight
Stays closefeta → haloumi, 100 g, toss on tray for the final 8 minutes
Noticeably differentsmoked paprika → sweet paprika plus a pinch of cayenne
Stays close
Nutrition
Per serving · estimated
- 726
- Calories
- 42 g
- Protein
- 33 g
- Carbs
- 47 g
- Fat
- 5 g
- Fibre
- 4 g
- Sugar
- 1160 mg
- Sodium
FAQ
Can I use chicken breasts instead of thighs?
You can, but breasts cook faster and dry out more easily. Use boneless breast pieces and roast for 15–18 minutes, checking they reach 75°C.
How do I make this vegetarian?
Omit the chicken and add 400 g chestnut mushrooms and a tin of drained chickpeas; roast for 20–25 minutes until vegetables are tender and mushrooms browned.
Can I roast everything from cold without parboiling the potatoes?
You can, but small new potatoes will take 40–45 minutes to become tender and you lose the quick weeknight advantage. Parboiling halves the roast time and gives better crisping.
How should I check the chicken is done?
A kitchen thermometer is best: aim for 75°C in the thickest part. Alternatively, pierce the meat near the bone — juices should run clear, not pink.
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