Greek Lemon Chicken Traybake

It is that time of year again.  Fall comes to us with so much comfort food and we embrace the change.  I like one pan meals even for the two of us and this Greek Lemon Chicken Traybake does not disappoint .  Use it for family or for entertaining.  it is a showstopper.  Another one of my favourite pan recipes is : https://recipesatmytable.com/sheet-pan-chicken/

TrabyBakes

Traybakes are easy all-in-one dinner for busy weeknights and lazy weekends. There is something romantic about the way the food spreads across the tray. Try using meat, fish, veggies and anything that you like.  Experiment and let us know what works best for you.  

Ingredients for greek lemon chicken traybake

• 10 chicken thighs (patted dry)
• 1 tsp oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper ( 2tsp salt, 1/2 tsp black pepper)
• 4 tbsp avocado oil
• 2 lbs unpeeled potatoes cut into wedges ( use a potato that stands up to the oven bake)
• 2 lemons cut into slices
• 6 cloves of garlic (peel them)
• 1 cup Kalamata olives
• 2 tbs capers drained and rinsed
• 2 tbsp chopped chives or parsley (divided in two)

Process

Heat the oven to 425F.  You want a really hot oven for this.Combine  the oregano, pepper flakes, salt and pepper. Reserve 1 tsp and sprinkle the rest generously onto the chicken thighs.  

In a bowl add the potatoes, lemon slices and the remaining seasoning.  Coat all the potatoes and now add the oil and toss.

I like to place my garlic in the middle of the pan.  I read somewhere that it won’t burn when it is surrounded by other food.  Arrange the chicken around the garlic.  Mine is skinless, but if you have skin on it place it skin side up.  

Time to arrange the potatoes and lemon around the chicken in an even layer.  

Roast for about 40 minutes.  Check at the 30 minute mark because all ovens differ.  The internal temperature of the chicken should read 175F.  

Transfer the chicken to to a serving platter.  

I like to mash the garlic into a paste and toss it with the potatoes on the baking sheet. Now add in the olives, capers and chopped chives. Scrape up any brown bits from the pan.

Place your potatoes alongside the chicken on the platter. Sprinkle with the remainder of the chives. 

Wonderful presentation for entertaining.

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Greek Lemon Chicken Traybake

Author Renata Solski

Ingredients

• * 10 chicken thighs patted dry
• * 1 tsp oregano
• * 1/2 tsp red pepper flakes optional
• * Salt and pepper 2tsp salt, 1/2 tsp black pepper
• * 1/3 cup avocado oil
• * 2 lbs unpeeled potatoes cut into wedges use a potato that stands up to the oven bake
• * 2 lemons cut into slices
• * 6 cloves of garlic peel them
• * 1 cup Kalamata olives
• * 2 tbs capers drained and rinsed
• * 2 tbsp chopped chives or parsley )divided in two)

Instructions

1. Heat the oven to 475. You want a really hot oven for this.
2. Combine the oregano, pepper flakes, salt and pepper. Reserve 1 tsp and sprinkle the rest generously onto the chicken thighs.
3. In a bowl add the potatoes, lemon slices and the remaining seasoning. Coat all the potatoes and now add the oil and toss.
4. I like to place my garlic in the middle of the pan. I read somewhere that it won’t burn when it is surrounded by other food.
5. Now arrange the chicken around the garlic. Mine is skinless, but if you have skin on it place it skin side up.
6. Time to arrange the potatoes and lemon around the chicken in an even layer.
7. Roast for about 30 minutes. Check at the 20 minute mark because all ovens differ. The internal temperature of the chicken should read 175F.

8. Transfer the chicken to to a serving platter.  

   I like to mash the garlic into a paste and toss it with the potatoes on the baking sheet. 

   Now add in the olives, capers and chopped chives. Scrape up any brown bits from the pan.

   Place your potatoes alongside the chicken on the platter. Sprinkle with the remainder of the chives