Introduction

This Lemon & Herb Chicken Traybake with Butter Beans and Potato Wedges is a comforting, all-in-one meal perfect for busy weeknights. Tender chicken thighs bake alongside fragrant herbs, zesty lemon, creamy butter beans, and crispy potatoes, creating a deliciously satisfying dish with minimal effort.

Lemon & Herb Chicken Traybake with Butter Beans and Potato Wedges Recipe - Recipe Image

Ingredients

800g potatoes
3 tbsp olive oil
1 red onion, finely sliced
4 garlic cloves, chopped
400g can tomatoes
2 x 400g cans butter beans, drained
2 tsp mixed dried herbs
1kg skin-on, bone-in chicken thighs
1 lemon, cut into slices

Instructions

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Cut the potatoes into large wedges and toss them in a large bowl with 2 tablespoons of olive oil and a pinch of salt. Spread the wedges evenly on a baking tray.
Step 2: Heat the remaining 1 tablespoon of olive oil in a pan over low heat. Add the sliced red onion and chopped garlic, cooking gently until soft and translucent.
Step 3: Stir in the canned tomatoes and butter beans, add some seasoning, and let the mixture simmer for a few minutes. Pour this tomato and bean mix into a baking dish.
Step 4: Mix a pinch of salt with the dried herbs. Carefully loosen the skin on each chicken thigh and stuff an equal amount of the herb mixture underneath. Place a lemon slice on top of each thigh.
Step 5: Arrange the prepared chicken thighs over the tomato and bean mixture in the baking dish. Place both the baking tray with potato wedges and the dish with chicken into the oven.
Step 6: Bake for about 45 minutes until the chicken is cooked through. After 30 minutes, check the potatoes and shake the tray to help them cook evenly. Potatoes may be done earlier depending on wedge size.

Tips & Variations

Try seasoning the chicken with tandoori spices, pesto, or a sundried tomato and harissa blend for a flavor twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until piping hot, ensuring the chicken is thoroughly warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs tend to stay juicier and more flavorful. If using breasts, keep an eye on the cooking time to avoid drying them out.

What can I substitute for butter beans?

If you don’t have butter beans, cannellini beans or chickpeas work well as alternatives and will keep a similar creamy texture in the dish.

Lemon & Herb Chicken Traybake with Butter Beans and Potato Wedges Recipe

Print Recipe

★★★★★

4.7 from 92 reviews

A hearty and flavorful lemon and herb chicken traybake paired with butter beans and crispy potato wedges. This one-pan oven-baked dish combines tender, juicy chicken thighs with a zesty lemon kick, soft butter beans in a rich tomato sauce, and golden roasted potato wedges, perfect for an easy and nutritious family meal.

Author: Lena
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

Scale

Potato Wedges

800g potatoes, cut into large wedges
2 tbsp olive oil
Salt, to taste

Tomato & Butter Bean Base

1 red onion, finely sliced
4 garlic cloves, chopped
1 tbsp olive oil
400g canned tomatoes
2 x 400g cans butter beans, drained
Salt and pepper, to taste

Chicken

1kg skin-on, bone-in chicken thighs
2 tsp mixed dried herbs
1 lemon, cut into slices
Pinch of salt

Instructions

Prepare Potato Wedges: Cut the potatoes into large wedges. Place them in a large bowl and toss thoroughly with 2 tablespoons of olive oil and salt to coat. Spread the potato wedges evenly on a baking tray for roasting.
Cook Tomato and Butter Bean Mixture: Heat the remaining olive oil in a frying pan over low heat. Add the finely sliced red onion and chopped garlic, cooking gently until they are soft and translucent. Stir in the canned tomatoes and drained butter beans. Season with salt and pepper, then simmer the mixture for a few minutes to develop flavors.
Prepare Chicken Thighs: Combine a pinch of salt with the mixed dried herbs. Carefully stuff this herb mixture under the skin of each chicken thigh. Place a slice of lemon on top of each seasoned chicken thigh for added zest and aroma.
Assemble Traybake: Pour the tomato and butter bean mixture into a baking tin or dish, spreading it evenly. Arrange the herb-stuffed, lemon-topped chicken thighs on top of the tomato and bean base.
Bake in Oven: Place both the baking tray with potato wedges and the baking tin with the chicken and bean mixture in the oven preheated to 180°C (160°C fan) or gas mark 4. Bake for about 45 minutes, or until the chicken is fully cooked and the potatoes are crispy and golden. After 30 minutes, check the potatoes and shake the tray to turn them for even cooking; they may be done earlier depending on wedge size.

Notes

You can easily vary the seasoning of the chicken by using tandoori spice, pesto, or a sundried tomato and harissa blend for different flavor profiles.
Ensure the chicken is thoroughly cooked by checking that the juices run clear or use a meat thermometer to confirm an internal temperature of 75°C (165°F).
If you prefer, you can add vegetables like bell peppers or courgettes to the tomato and butter bean base for extra nutrition.
For a gluten-free meal, confirm all canned ingredients are gluten-free and avoid cross-contamination.

Keywords: lemon herb chicken, traybake, butter beans, potato wedges, oven-baked chicken, easy family meal, one-pan dinner