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Chicken and Potato traybake on table

Easy One Tray Chicken and Potato Bake with Customisable Marinade

Safira
Easy One Tray Chicken and Potato Bake with Customisable Marinade - This one-tray chicken and potato bake is your weeknight lifesaver! Tender chicken and golden potatoes roast together in one pan, with a marinade you can customise to your taste. Quick prep, minimal washing up, and maximum flavour — a true family favourite. It is the same idea that we use in this recipe for Lebanese Chicken Tray Bake.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine Cajun, caribbean, global, Indian, Mediterranean, Middle Eastern
Servings 5
Calories 418 kcal

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

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
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/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.

Nutrition

Calories: 418kcalCarbohydrates: 33gProtein: 4gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 1mgSodium: 518mgPotassium: 790mgFiber: 5gSugar: 2gVitamin A: 209IUVitamin C: 46mgCalcium: 30mgIron: 2mg
Keyword baked chicken and potatoes, chicken and potato bake recipe, customisable chicken marinade, customisable chicken recipe, easy chicken dinner, one-tray chicken and potato bake, weeknight chicken tray bake
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