Lemon and Herb Chicken Traybake with Summer Veg
Crisp golden chicken skin glistening over blistered tomatoes and charred peppers, torn parsley and oregano scattered across the tray, with a cool spoonful of lemony yoghurt landing beside it as the flatbreads tear.
Ingredients
Serves 6- 8bone-in, skin-on chicken thighs
- 2courgettes, cut into 2cm rounds
- 2red peppers, deseeded and cut into chunky strips
- 2red onions, cut into wedges
- 300 gcherry tomatoes, on the vine if possible
- 4garlic cloves, bashed and unpeeled
- 1lemon, half sliced into rounds, half reserved for squeezing
- 2 tspdried oregano
- 3 tbspolive oil
- ½ tspchilli flakes
- 200 gGreek yoghurt
- 1small garlic clove, finely grated
- 1lemon, zest and juice
- 15 gfresh flat-leaf parsley, finely chopped
- Fine salt and black pepper
- 4warm flatbreads (optional)
- 10 gfresh flat-leaf parsley, roughly torn (optional)
- a small handful of fresh oregano leaves (optional)
- 1 tbspolive oil (optional)
- 1lemon, cut into wedges (optional)
Method
- Heat the oven to 220°C / 200°C fan / gas 7. A hot oven is important here; it's what crisps the chicken skin and chars the veg edges instead of stewing them.
- Pat the chicken thighs properly dry with kitchen paper, then season generously all over with salt and pepper, working some under the skin too.
- Tip the chicken into a large roasting tin in a single layer, skin-side up; don't crowd them, give each thigh space or you'll lose the crisp. Tuck the courgettes, peppers, onion wedges, cherry tomatoes, bashed garlic cloves and lemon slices around (not on top of) the chicken.
- Drizzle the olive oil over everything, scatter the dried oregano and chilli flakes, and season the veg with salt and pepper. Toss the vegetables with your hands to coat, then make sure the chicken is sitting skin-side up and proud; any veg piled on the skin will steam it soft.
- Roast for 38–40 minutes. You're looking for chicken skin that's deep golden and audibly crisp when you tap it, juices running clear from the thickest part of the thigh, blistered and collapsing tomatoes, and dark charred edges on the peppers and onions. Check the thickest part reaches 75°C for 30 seconds.
- While the tray's in, make the yoghurt. Stir the Greek yoghurt, grated garlic, lemon zest, lemon juice and chopped parsley together in a small bowl. Taste it; it should be sharp, garlicky, properly seasoned.
- Pull the tray out and squeeze the reserved lemon half straight over the hot chicken and veg; it will hiss and steam, and that splash of lemon juice cuts through the rendered chicken fat and lifts everything on the tray.
- Bring the tray to the table and serve with the lemon and parsley yoghurt. Add any of the optional torn parsley, fresh oregano, finishing olive oil, warm flatbreads and lemon wedges you have chosen.
Per serving
- kcal
- 337
- protein
- 33.3g
- fibre
- 5.1g
- carbs
- 19.1g
- fat
- 14.8g
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