Lemon Herb Chicken Traybake
Estimated $8.59 recipe · $4.29 per serving (US / USD)
Juicy chicken thighs roasted with Mediterranean veg, lemon, and fresh herbs.
The recipe
Lemon Herb Chicken Traybake
Juicy chicken thighs roasted with Mediterranean veg, lemon, and fresh herbs.
Ingredients
- 4 chicken thighs, bone-in
- 2 courgettes
- 1 red onion
- 1 red pepper
- 1 lemon
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
Estimated recipe cost
$8.59 for 2 servings · $4.29 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 4 chicken thighs, bone-inPlanning assumption · $3.50 / 454 g · Assumes 150 g per item | $4.63 |
| 2 courgettesPlanning assumption · $1.50 / 454 g · Assumes 200 g per item | $1.32 |
| 1 red onionRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 1 red pepperPlanning assumption · $1.00 / 150 g · Assumes 150 g per item | $1.00 |
| 1 lemonPlanning assumption · $0.60 / 1 each · Count stated in recipe | $0.60 |
| 3 garlic clovesRetail benchmark · $0.72 / 30 g · Retail reference · Assumes 3 g per item/portion | $0.22 |
| 2 tbsp olive oilRetail benchmark · $6.12 / 503 ml · Retail reference · 1 tbsp ≈ 15ml | $0.37 |
| 1 tsp dried thymePlanning assumption · $1.30 / 20 g · 1 tsp ≈ 1g | $0.07 |
| 1 tsp dried rosemaryPlanning assumption · $1.30 / 20 g · 1 tsp ≈ 1g | $0.07 |
| Estimated total | $8.59 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Preheat oven to 200°C fan (220°C standard). Cut the courgettes into thick half-moons, slice the red onion into wedges, and cut the pepper into chunks. Halve the lemon. Smash the garlic cloves with the flat of a knife.
- Spread all the vegetables on a large roasting tray. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss to coat.
- Nestle the chicken thighs skin-side up among the veg. Drizzle a little more oil over the chicken skin and season well.
- Squeeze one lemon half over everything. Tuck the squeezed half and the other lemon half into the tray.
- Roast for 38–45 min until the chicken skin is golden and crispy and the juices run clear when the thickest part is pierced. Vegetables should be tender and caramelised at the edges.
- Rest 5 min before serving. Squeeze the roasted lemon over the finished dish.
Recipe notes
Add cherry tomatoes in the last 10 minutes for extra sweetness.
Estimated nutrition per serving
540 kcal · 42g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.