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