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This Lemon Chicken Tray Bake with potatoes, asparagus, lemon and honey is outrageously delicious but is also super quick and easy for a midweek family dinner.
One pan meals, and particularly tray bakes, are the easiest way to have a nutritious dinner ready with little faff.
You can also prep them in advance, meaning all we have to do is switch on the oven when a busy mealtime arrives.
This quick Chicken Tray Bake is a simple but flavour-packed recipe that can be easily modified out of asparagus season with other veggies.
With little effort (and washing up), we have a healthy, zesty, family friendly Lemon Chicken Tray Bake recipe.
Why you’ll love this Roast Chicken Tray Bake recipe
⭐️ All made in one sheet pan – less washing up!
⭐️ Quick but healthy midweek dinner
⭐️ Delicious and satisfying
Asparagus season
Cooking asparagus when it’s in season in the UK is a totally different experience than when you buy it any other time. It tastes different and the quality is on a whole other level.
You can obviously enjoy this dish at any time of year, but you may want to swap the asparagus for green beans if the produce is overpriced and not up to scratch when you’re making it.
Lemon Chicken Tray Bake Ingredients Notes
- Dressing – This is to coat the chicken, potatoes and asparagus. Mix together olive oil, runny honey, dried oregano, lemons (zest and juice), salt and pepper and garlic (fresh or ready-prepared)
- Potatoes – Go for 4 large baking potatoes and cube them
- Chicken – Use 4 chicken breasts (this recipe serves 4, so go for however many people you’re serving)
- Asparagus – Snap off the woody ends first
How to make Lemon Chicken Tray Bake
- Mix together the dressing ingredients, place your chicken and cubed potatoes onto an oven tray and coat the ingredients.
- Pop some lemon slices onto the chicken breast and bake as per the recipe below.
- Make space on the tray for the asparagus and drizzle a little olive oil and season.
- Return to the oven for the remaining time, check it’s cooked thoroughly and serve.
What I use for this recipe
- You may have heard me talking about this Mircroplane Zester before. It’s a total game changer and I use it all the time for lots of different recipes.
- Make sure you have and oven tray that’s substantial enough to fit all of the ingredients on. This baking tray from Amazon is one of my favourites because it’s nice and big.
Leftovers
In the fridge These are great for cold leftovers for lunch the next day.
Recipe Tip
About half way through cooking the chicken and potatoes, you may need to give them a shuffle around in the pan. If you oven cooks a little unevenly, this will help to get all of the potatoes crispy, not just the outside ones.
More simple tray bake dinners…
Under 30 minutes
GIANT Baked Chicken Quesadilla {One Pan}
Under 15 minutes
Halloumi Fajitas {15 Minute Meal}
FAQs
Yes! Simply make up the dressing and prep the chicken and potatoes onto the oven tray. Cover and refrigerate until it’s time to cook it in the oven.
This is already a gluten free recipe.
Yes, if you like. They may need a little more time to cook through, so adjust the cooking times accordingly.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Asparagus & Lemon Chicken Tray Bake
Ingredients
- 2 tbsp Olive oil, Plus 1 tsp
- 2 tbsp Runny honey
- 2 tbsp Dried oregano
- 2 Lemons, Zest, lemon and sliced
- Salt and pepper
- 2 Cloves of garlic, Crushed
- 4 Large baking potatoes, Cubed (no need to peel)
- 4 Chicken breasts
- 300 g Asparagus, Woody ends snapped off
Instructions
- Pre-heat the oven to 180℃/200℃/Gas Mark 6.
- Mix the 2 tbsp oil, honey, oregano, the zest and juice of ONE of the lemons, salt and pepper and garlic together in a bowl.
- Put the chicken and potatoes onto a non-stick baking tray and coat with the dressing mixture.
- Slice the remaining lemon into 4 thick slices and top the chicken.
- Bake for 20 minutes.
- Make space on the tray and add the asparagus. Drizzle with 1 tsp of olive oil, plus a little more sea salt.
- Return to the oven for 15 minutes.
- Check the chicken is thoroughly cooked and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love local asparagus too! Got some in our camper van as we speak and can’t wait to cook with it. Cute little hut! X