Pollo al Limone Traybake (Chicken with Lemon and Potatoes)
Why this recipe works
- Everything roasts together: The potatoes cook in the same tray as the chicken, picking up lemon, rosemary, garlic and savoury roasting juices.
- Bright but savoury: Lemon and dry white wine cut through the richness of the chicken thighs without making the dish feel sharp.
- Simple, generous cooking: Golden chicken, tender potatoes and spoonable pan juices make this a straightforward dinner with very little finishing needed.
Get the most out of this recipe
Texture tips
- For better chicken skin: Pat the thighs dry before roasting and keep them skin-side up; add the wine at the edge of the tray rather than pouring it over the skin.
- Avoid a crowded tray: Leave space between the chicken pieces and potatoes so they roast and colour rather than steam.
Common mistakes
- Using too small a tray: If the ingredients are packed tightly, divide them between two trays for better browning.
- Not checking the bone: Bone-in thighs need to be fully cooked through, with clear juices and no pink at the bone.
- Letting the lemon catch: Thin lemon slices add flavour, but keep an eye on them towards the end of roasting and during reheating.
Ingredient swaps
- Without wine: Use lemon juice with water for a non-alcoholic version that keeps the pan juices bright.
- If using dried rosemary: Dried rosemary can replace fresh; crush it between your fingers first to help release its aroma.
Make-ahead tips
- Reheating leftovers: Reheat on a baking tray at 200°C (390°F) until piping hot throughout, watching the lemon slices so they do not scorch.
- Prep ahead lightly: Potatoes can be halved and the garlic, rosemary and lemon prepared in advance, then everything can be assembled just before roasting.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Halve any larger potatoes so they are a similar size, then tip them onto a large baking tray. Drizzle with 1 tbsp of the olive oil and season with about half the salt and pepper.
- Lightly crush the garlic cloves with the side of a knife and scatter over the tray. Strip the rosemary leaves from the sprigs and add them, then cut the lemon into thin slices and tuck them among the potatoes.
- Pat the chicken thighs dry, then rub with the remaining olive oil and season with the remaining salt and pepper. Nestle the chicken among the potatoes, skin-side up, leaving a little space between pieces so the skin can colour.
- Roast for 20 minutes, then carefully pour the white wine into the corner of the tray (avoid pouring directly over the chicken skin). Return to the oven and roast for 20 to 25 minutes more, until the chicken is golden and the potatoes are tender. The chicken should be cooked through with clear juices and no pink at the bone.
- Rest for 5 minutes on the tray so the juices settle. Spoon the lemony pan juices over the chicken and potatoes, and serve straight from the tray.
Recipe notes
Tips
- For the best colour, keep the chicken skin dry and avoid basting it with the wine or pan juices until serving.
- If your tray is crowded, use two trays so the potatoes roast rather than steam.
- If serving vulnerable groups, make sure the chicken is fully cooked through with clear juices and no pink at the bone.
Substitutions
- Replace Dry White Wine with the juice of the Lemon plus 150 ml water for a non-alcoholic version.
- Replace Fresh rosemary with 1 tsp dried rosemary, crushed between your fingers before adding.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat on a baking tray at 200°C (390°F) until piping hot throughout; keep an eye on the lemon slices so they do not catch.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (15min active)
- Difficulty: Easy
- Cuisine: Italian
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