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Lemon and herb chicken traybake with new potatoes

A one-tray, naturally gluten-free dinner of crisp-skinned chicken thighs, lemony new potatoes, red onion and green beans. No flour, ready in about 70 minutes.

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Traybakes are one of the easiest ways to cook gluten-free for a whole household. Everyone eats the same meal, there’s no flour involved, and there’s only one tin to wash. This one uses ingredients that are naturally gluten-free, so there’s nothing in the list that needs a free-from version.

Why this works for a gluten-free kitchen

  • No hidden gluten. No stock cubes, sauces or spice blends: just fresh ingredients, olive oil, single dried herbs, lemon and garlic. Plain meat, potatoes and vegetables are all naturally gluten-free, according to the NHS.
  • Low cross-contamination risk. It’s one tin, cooked from scratch. Just make sure the tin and utensils are clean if they’ve been used for anything containing gluten (see our kitchen guide).
  • Dairy-free too, so it also suits guests who avoid milk.

Tips and swaps

  • Thighs, not breasts. Bone-in thighs stay juicy during the longer roasting time. If you use breasts, add them later so they don’t dry out.
  • Crispy potatoes: give them space. If your tin is crowded, use two tins.
  • Swap the veg: tenderstem broccoli, asparagus (in season) or cherry tomatoes all work in place of green beans. Add them for the final 10–15 minutes.
  • Make it a bit special: a spoonful of capers or a handful of olives in the last 10 minutes (check the labels of any jarred extras).
Food safety

Make sure chicken is cooked through before serving. The Food Standards Agency’s guidance on cooking your food explains how to check food is steaming hot and cooked properly, and how to handle leftovers.

Serving suggestions

It’s a complete meal as it is. For bigger appetites, add a simple green salad dressed with lemon and olive oil. Leftover chicken is excellent in next-day lunch boxes. It features on Day 1 of our 7-day gluten-free meal plan.

Lemon and herb chicken traybake with new potatoes: recipe

Prep
15 min
Cook
55 min
Total
1 hr 10 min
Serves
4

Ingredients

  • 800 g baby new potatoes, halved (quartered if large)
  • 2 red onions, cut into thin wedges
  • 3 tbsp olive oil, divided
  • 2 tsp dried oregano
  • 1 unwaxed lemon
  • 4 garlic cloves, crushed
  • 8 bone-in, skin-on chicken thighs (about 1.2 kg)
  • A few sprigs fresh thyme or rosemary (optional)
  • 200 g green beans, trimmed
  • Sea salt and black pepper

Equipment

  • Large roasting tin (about 35 × 25 cm)
  • Small bowl
  • Zester or fine grater

Method

  1. Heat the oven to 200°C (180°C fan), gas mark 6.
  2. Put the potatoes and onions in a large roasting tin. Toss with 2 tbsp of the olive oil, the oregano, ½ tsp salt and a good grind of pepper. Roast for 15 minutes.
  3. Meanwhile, finely zest the lemon into a small bowl, then add the juice of half the lemon, the crushed garlic and the remaining 1 tbsp oil. Cut the other lemon half into 4 wedges.
  4. Pat the chicken thighs dry with kitchen paper, season with salt, and rub the lemon and garlic mixture all over them.
  5. Take the tin out of the oven, give the potatoes a stir, and sit the chicken on top, skin-side up. Tuck in the lemon wedges and herb sprigs.
  6. Roast for 30 minutes, then scatter the green beans around the chicken, turning them in the juices. Roast for a further 10 minutes, until the skin is crisp and golden and the chicken is cooked through: steaming hot, with no pink meat and juices running clear.
  7. Rest for 5 minutes, then squeeze the roasted lemon wedges over everything and serve straight from the tin.

Storage

Cool leftovers and refrigerate within two hours. Eat within two days, reheating until steaming hot, or eat the chicken cold. This follows Food Standards Agency advice on leftovers.