This garlic-herb chicken tray bake is a simple, comforting dinner that delivers big flavor with minimal effort. Juicy chicken thighs, tender-crisp potatoes, fresh herbs, garlic, and bright lemon all roast together on one pan for an easy meal that feels special enough for any night of the week.
Why You’ll Love This Recipe
This recipe is perfect for busy days when you want something homemade without spending hours in the kitchen. Everything cooks on one tray, which means fewer dishes and easy cleanup. The marinade is fresh, fragrant, and deeply flavorful, soaking into the chicken and potatoes for a satisfying, well-balanced meal the whole family can enjoy. It is also easy to prep ahead, making weeknight dinners stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken and potatoes
2 lb boneless skinless chicken thighs
2 lb Russet potatoes, peeled and cut into 1-inch cubes
For the marinade
1/3 cup olive oil or avocado oil
1 large lemon, freshly juiced and zested
1 tablespoon raw honey
4 fresh garlic cloves, finely minced
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/4 cup fresh parsley leaves, finely chopped
1/4 cup fresh dill weed, finely chopped
2 fresh rosemary sprigs, leaves picked and finely chopped
Directions
Prepare a large sheet pan by lining it with parchment paper or lightly coating it with avocado oil cooking spray.
In a small bowl, whisk together the olive oil, lemon juice and zest, honey, garlic, sea salt, black pepper, parsley, dill, and rosemary until well combined.
Place the chicken thighs in a glass bowl or sealable bag and pour half of the marinade over the chicken. Toss to coat evenly. Reserve the remaining marinade for the potatoes.
If time allows, cover and marinate the chicken in the refrigerator overnight. Otherwise, let it marinate for at least 20 minutes.
Remove the marinated chicken from the refrigerator about 20 minutes before cooking.
Preheat the oven to 425°F.
Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for 4 to 5 minutes, just until slightly tender. Drain well.
Spread the drained potatoes onto the prepared sheet pan. Drizzle with the remaining marinade and gently toss to coat.
Nestle the marinated chicken thighs between the potatoes in a single layer.
Roast in the preheated oven for 22 to 25 minutes, or until the chicken is cooked through and the potatoes are tender with crisp edges.
Remove from the oven and let rest for a few minutes before serving.
Servings and timing
This recipe makes 6 servings.
Preparation time is approximately 20 minutes, not including marinating time.
Marinating time ranges from 20 minutes to overnight.
Cooking time is about 25 minutes.
Total active time is roughly 45 minutes.
Variations
You can substitute chicken breasts for thighs; just be sure to adjust the cooking time and cook until the internal temperature reaches 165°F.
Add vegetables such as carrots, zucchini, or green beans to the tray for extra color and nutrition.
Swap dill for thyme or oregano if those herbs are more readily available.
For extra crispiness, finish the tray bake under the broiler for 2 to 3 minutes at the end of cooking.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a 350°F oven for about 10 to 15 minutes until heated through, or reheat gently in a skillet over medium heat. The microwave can also be used, though the potatoes may be slightly softer.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, but they may need a few extra minutes in the oven depending on thickness.
Do I have to marinate the chicken overnight?
No, even 20 minutes of marinating adds great flavor, though overnight marinating gives the best results.
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken and prep the potatoes a day in advance, then assemble and roast when ready.
Should I boil the potatoes first?
Parboiling helps ensure the potatoes cook evenly and become crisp on the outside while staying tender inside.
What size sheet pan works best?
A large rimmed sheet pan works best so the chicken and potatoes are not overcrowded.
Can I use sweet potatoes instead of Russet potatoes?
Yes, sweet potatoes can be used, but they may cook slightly faster, so keep an eye on them.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
Can I freeze leftovers?
It is possible, but the texture of the potatoes may change slightly once thawed.
What can I serve with this dish?
This tray bake pairs well with a simple green salad or steamed vegetables.
Can I make this recipe dairy-free?
Yes, this recipe is naturally dairy-free as written.
Conclusion
Garlic-herb chicken tray bake is a reliable, flavorful meal that fits perfectly into a busy schedule. With simple ingredients, easy preparation, and comforting flavors, it is a recipe you can return to again and again when you want something wholesome, satisfying, and effortless.
This garlic-herb chicken tray bake is an easy, flavorful one-pan meal featuring juicy chicken thighs, crispy roasted potatoes, and a bright, herby marinade with garlic and lemon. Perfect for weeknight dinners or meal prep.
Ingredients
2 lb boneless skinless chicken thighs
2 lb Russet potatoes, peeled and cut into 1-inch cubes
1/3 cup olive oil or avocado oil
1 large lemon, freshly juiced and zested
1 tablespoon raw honey
4 fresh garlic cloves, finely minced
1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/4 cup fresh parsley leaves, finely chopped
1/4 cup fresh dill weed, finely chopped
2 fresh rosemary sprigs, leaves picked and finely chopped
Instructions
Line a large sheet pan with parchment paper or lightly coat it with avocado oil spray.
In a small bowl, whisk together olive oil, lemon juice and zest, honey, garlic, salt, pepper, parsley, dill, and rosemary.
Place chicken thighs in a bowl or sealable bag. Pour half of the marinade over the chicken and toss to coat. Reserve the rest for the potatoes.
Marinate the chicken for at least 20 minutes or overnight if possible. Bring to room temp 20 minutes before cooking.
Preheat oven to 425°F (220°C).
Place cubed potatoes in a pot, cover with water, bring to a boil, and cook 4–5 minutes. Drain well.
Spread the drained potatoes on the sheet pan. Drizzle with the remaining marinade and toss to coat.
Place marinated chicken thighs among the potatoes in a single layer.
Roast for 22–25 minutes, until chicken is cooked through and potatoes are golden and tender.
Let rest for a few minutes before serving.
Notes
Use chicken breasts instead of thighs, adjusting for doneness (165°F internal temp).
Add extra vegetables like carrots or green beans for variety.
Swap herbs based on availability—thyme or oregano work well too.
Broil for 2–3 minutes at the end for extra crispiness.
