Lemon Chicken Tray Bake

This chicken is juicy and full of flavor. The rosemary really shines and the carmelized onions taste great too.

Ingredients

8 bone-in chicken thighs (approximately 5 pounds)

4 tbsp soy sauce

juice and zest lemon (keep squeezed lemon halves)

1 onion

2 cloves garlic, crushed

1 tbsp fresh rosemary

1 pound potatoes

1 head of garlic, halved horizontally

Instructions

1. Marinate chicken in soy sauce and lemon juice for 2 hours.

2. Preheat oven to 400 degrees.

3. Fry onion with 2 cloves of garlic and rosemary.

4. Parboil potatoes for 5 minutes.

5. Add potatoes, chicken, onions, squeezed lemon, and garlic head to roasting pan.

6. Bake for 50 minutes total. (You might need to cover it with folil partially through baking to preven the onions from browning and the chicken from becoming dry. I covered after 30-40 minutes.)

Inspired by GoodtoKnow.co.uk

Notes: I used full-sodium soy sauce. I did not taste the lemon zest. I'd listen to them and parboil the potatoes. Although they were soft enough to eat, they probably would have tasted better if I parboiled them.

Return to Recipe Index