Easy One Tray Chicken and Potato Bake with Customisable Marinade - If you’re looking for a fuss-free dinner that’s big on flavour and light on washing up, this Easy One Tray Chicken and Potato Bake is about to become your new weeknight favourite. It is the same idea that we use in this recipe for Lebanese Chicken Tray Bake. Like that recipe, juicy, tender Chicken bakes alongside golden, crispy Potatoes in one pan, making it perfect for busy evenings or lazy weekends. The best part? You can adapt the marinade to suit your taste. Think Middle eastern herbs, spicy Peri-Peri, or a fragrant Indian twist. Whether you’re meal prepping for the week or whipping up a hearty family dinner, this one tray wonder delivers comfort, convenience, and versatility in every bite.
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Why you'll love this recipe:
Effortless one-tray dinner—everything roasts together, cuts down on dishes and hassle. Minimal washing uo us music to my ears!
Healthy Chicken and Potato tray bake - this is a healthy, nutritious meal that is the perfect weeknight chicken tray bake
Packed full of flavour—this easy chicken dinner comes with juicy chicken and golden potatoes, all infused with a simple yet aromatic marinade.
Flexible & family-friendly—easily adapt the spice level or swap in seasonal veggies.
Ready in no time - this one-pan chicken recipe is ideal for busy evenings, meal prep, or feeding a crowd—and it tastes like a home-cooked hug in every bite.
Ingredients you’ll need
Here’s what you’ll need for the base recipe for this chicken and potato traybake (full quantities can be found in the recipe card at the bottom of the post:
Chicken Thighs – Or mixed drumsticks and thighs. Bone-in, gives the juiciest results. I prefer it without skin but skin on is fine.
Potatoes – Floury varieties like King Edwards, Maris Pipers or similar.
Garlic – We add this to both the Chicken and in the sauce. We add granules in the Chicken marinade and Garlic Cloves in the pouring sauce.
Olive Oil – A good drizzle to coat everything. Try and find a good quality one. It makes such a difference.
Herbs and Spices - Depending on the flavour profile you are going for, you can adjust the herbs and spices. You can add any dry spice mix or herbs and spices such as Oregano, Zataar, Thyme, Aleppo Pepper, ras el Hanout, Harissa, Baharat, Tandoori Spice Mix, Jerk, Cajun Seasoning etc.
Lemon Juice, slices and zest – For brightness and acidity. Lemon Juice works as a tenderiser, nut it also adds flavour and brings flavours together.
Garlic, Onion granules, Paprika – These spices work will all marinades.
Salt & Pepper – Always.
Stock - Chicken or Veg Stock.
Optional: a handful of fresh herbs and a final squeeze of lemon to finish.
How to make it – step by step
Marinate the Chicken
In a large bowl, combine paprika, your choice of spice mix (choose from the options listed below), onion powder, garlic powder, oregano, olive oil, salt and pepper, and lemon juice.
Add the chicken and coat thoroughly
Let it sit for 15–30 minutes (or overnight for max flavour).
Prep the Tray
Chop your potatoes into 1 inch chunks
Add the Chicken and Potatoes to the tin
Place the marinated chicken, lemon slices and potatoes in the tin. Pour over any remaining marinade.
Bake
Tightly cover the tin in a layer of greaseproof paper and a layer of foil. Roast in a preheated oven at 180 C (350 F/Gas Mark 4) for 30 minutes. This steams the Chicken making it tender on the inside.
Make the Sauce
Meanwhile combine the ingredients for the sauce in a small bowl and whisk together - 1 whole Garlic bulb, crushed, Salt, Pepper, Olive Oil, Stock and Lemon Juice.
Pour Sauce on to Chicken
Remove greaseproof paper and foil. Pour sauce over the Chicken. Cook at 240 c/464 f/Gas Mark 9 for for 45 minutes. Baste every 15 minutes.
Garnish and Serve
Sprinkle with fresh herbs and a final squeeze of lemon juice. Serve with warm flatbread, rice, or a salad of your choice.
Examples of Marinades you can try
- Peri Peri Spice Mix
- Cajun Spice Mix
- Jerk Spice Mix
- Baharat - Lebanese 7 Spice
- Zataar
- Tandoori Spice Mix
- Ras el Hanout
- Shawarma Spice Blend
- Hawaij like we use in this divine Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes
- Advieh
Or add Spices and Herbs from around the world such as:
Sumac
Aleppo Pepper
Madras Curry Powder
Malaysian Curry Powder
Lemon pepper
Tips for the best traybake
Marinate ahead: This is optional but the longer the chicken sits in the marinade, the deeper the flavour. However, overnight is enough in my opinion.
Uniform potato sizes = even roasting.
Switch up the Veg: Swap potatoes for sweet potatoes or add peppers or broccoli for colour. Corn on the cob also works. You will have to add this Veg later on in the bake as they do not take as long to cook.
Make it spicy: Add chilli flakes or fresh chilli to the marinade if you like heat. Or drizzle over a good chilli oil.
Omit or reduce the Lemon: If you want the marinade flavours to be more pronounced, reduce or omit the Lemon from the Sauce.
What to serve with Chicken & Potatoes
This traybake is hearty on its own, but here are some delicious serving ideas:
Bulgur wheat
Garlicky yoghurt sauce or tahini drizzle
Pickles and warm pita/breads
Storing & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken for up to 2 months. Omit the Potatoes.
Reheat: Warm in the oven at 180°C/350 f/gas mark 4 until heated through.
FAQs
Can I use Chicken Breast instead?
This recipe is designed for bone in Chicken. You can try it with breast but I would suggest adding the sauce at the beginning and cooking for a total of 20 - 30 minutes max.
Can I freeze leftovers?
Yes, store in an airtight container for up to 3 days in the fridge or freeze for up to 2 months without the potatoes. Reheat in the oven until warmed through, adding a pinch of stock if it's looking dry.
Is this meal prep friendly?
Absolutely—portion into containers, add veggie of your choice, and lunch is ready to go all week.
Other Easy Chicken Recipes:
Lebanese Potato and Chicken Traybake with Lemon, Garlic Sauce - Djej w Batata
Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta
Best Juicy Indian Air Fryer Chicken Leg Quarters
Whole Tandoori Roast Chicken - Air Fryer or Oven
Rate and Leave a Comment
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Easy One Tray Chicken and Potato Bake with Customisable Marinade
Ingredients
Marinade
- 5 Chicken legs and thighs combined or 10 Thighs
- 1 teaspoon Smoked Paprika
- 1 tbsp Dry Spice Blend of your choice - see notes for suggestions
- 1 teaspoon Onion Powder
- 1 tsp Garlic Powder or Granules
- ½ teaspoon Dry Herbs (Optional - such as Thyme, Oregano)
- 3 tablespoon Olive Oil
- Salt and Pepper
- 1 tablespoon Lemon Juice
- 1 Lemon Sliced
- 4 medium Potatoes Peeled and cut into 1 inch pieces
Sauce
- 1 whole Garlic Bulb 20 ml Chicken Stock Peeled and crushed/pureed (adjust to your taste)
- 3 Lemons Juice only
- 1 teaspoon Salt
- ¼ teaspoon Coarse Black Pepper
- 120 ml Olive Oil
- 120 ml Chicken Stock or Veg
Instructions
- Marinate the Chicken - In a large bowl, combine paprika, Spice blend of choice, onion powder, garlic powder, herbs if using, olive oil, salt and pepper, and lemon juice. Add the chicken and coat thoroughly. Let it sit for 15–30 minutes (or overnight for max flavour).
- Prep the Tray - Chop your potatoes into 1 inch chunks
- Add the Chicken and Potatoes to the tin - Place the marinated chicken, lemon slices and potatoes in the tin. Pour over any remaining marinade.
- Bake - Tightly cover the tin in a layer of greaseproof paper and a layer of foil. Roast in a preheated oven at 180 C (350 F/Gas Mark 4) for 30 minutes.
- Make the Sauce - Meanwhile combine the ingredients for the sauce in a small bowl and whisk together - 1 whole Garlic bulb, crushed, Salt, Pepper, Olive Oil, Stock and Lemon Juice.
- Pour Sauce on to Chicken - Remove greaseproof paper and foil. Pour sauce over the Chicken. Cook at 240 c/464 f/Gas Mark 9 for for 45 minutes. Baste every 15 minutes.
- Garnish and Serve- Sprinkle with fresh herbs and a final squeeze of lemon juice.
Notes
Examples of Marinades you can try
- Peri Peri Spice Mix
- Cajun Spice Mix
- Jerk Spice Mix
- Baharat - Lebanese 7 Spice
- Zataar
- Tandoori Spice Mix
- Ras el Hanout
- Shawarma Spice Blend
- Hawaij like we use in this divine Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes
- Advieh
Tips for the best traybake
Marinate ahead: This is optional but the longer the chicken sits in the marinade, the deeper the flavour. However, overnight is enough in my opinion. Uniform potato sizes = even roasting. Switch up the Veg: Swap potatoes for sweet potatoes or add peppers or broccoli for colour. Corn on the cob also works. You will have to add this Veg later on in the bake as they do not take as long to cook. Make it spicy: Add chilli flakes or fresh chilli to the marinade if you like heat. Or drizzle over a good chilli oil. Omit or reduce the Lemon: If you want the marinade flavours to be more pronounced, reduce or omit the Lemon from the Sauce.What to serve with Chicken & Potatoes
This traybake is hearty on its own, but here are some delicious serving ideas: Bulgur wheat Jeera Rice or Ghee Rice Peri Peri Rice Kachumber salad Mujadara Tabbouleh salad Garlicky yoghurt sauce or tahini drizzle Veg Raita Pickles and warm pita/breadsStoring & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.Freezer: Freeze cooked chicken for up to 2 months. Omit the Potatoes.
Reheat: Warm in the oven at 180°C/350 f/gas mark 4 until heated through.
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