Using chicken thighs makes this flavoursome tray bake cheap and delicious all at the same time. It makes an easy roast dinner alternative if you're having a lazy day.
For the marinade:
8 chicken thighs, boneless and skin on
4tbsp soy sauce
Juice and zest of 1 lemon
For the lemon chicken tray bake:
1 onion, finely diced
2 cloves garlic, crushed
1tbs rosemary, very finely chopped
400g maris piper potatoes
2 red onions, quartered
Squeezed lemon halves from 1 lemon (keep the juice)
1 head garlic, halved horizontally
Black pepper, to season
Drizzle of olive oil
Flat leaf parsley, to serve
You'll also need:
A roasting tray
Chicken thighs are nice and cheap but you could also chicken breasts in this recipe if you like.
In a large bowl, marinate the chicken thighs in the soy sauce, juice and zest of 1 lemon and sugar for at least 2 hours.
Preheat the oven to 200˚C/400˚F fan/Gas Mark 6.
In a large frying pan heat some oil over a medium heat and fry the diced onion and garlic for around 5 mins until softened, then add in the rosemary and breadcrumbs.
Remove the chicken from the marinade and shake off the excess, reserve the marinade for basting. Open out the thighs with a sharp knife and stuff with the breadcrumb stuffing, use a cocktail stick to secure them.
Bring a large pan of water to the boil and parboil the potatoes for 5 mins, then drain and add these to a roasting tray along with the chicken, the red onions, the squeezed lemon halves and the halved head of garlic then season with black pepper.
Drizzle over some olive oil and bake in the preheated oven for 1hr, 20 mins.
Before the end of cooking, scatter over any remaining breadcrumbs, and return to the oven until golden.
Garnish with some flat leaf parsley and squeeze over the juice from the roasted lemons and serve.