Honey & Lemon Chicken Tray Bake
Chicken thighs in a sticky honey-lemon glaze served with the most delicious original Albert Bartlett Rooster potatoes.  This tray bake is so easy to make – the perfect hassle-free mid-week meal.  Best served with seasonal vegetables. I have partnered with Albert Bartlett to make this recipe.
Servings: 4 yield(s)
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Ingredients
  • 750 g Albert Bartlett Original Rooster potatoes (peeled, halved & cooked until tender)
  • 2 shallots (peeled & quartered)
  • 1 tbsp olive oil
  • 2 lemons (juice only)
  • 1 tbsp wholegrain mustard
  • 2 tbsp honey
  • 1 tsp dried thyme
  • 8 chicken thighs (skin on)
  • sea salt & pepper (freshly ground)
    • To serve
  • 1 small handful of flat leaf parsley (finely chopped)
  • seasonal vegetables
Instructions
  1. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  2. Place the cooked potatoes and shallots in a baking tray and drizzle with oil.
  3. In a large bowl add the lemon juice, mustard, honey and garlic - stir through.
  4. Add the chicken to the bowl and coat with the marinade.
  5. Place the chicken on top of the potatoes, season with salt, pepper and thyme.
  6. Place in the oven and bake for 45-50 minutes until the chicken is cooked through and the skin is crispy. Sprinkle with chopped parsley and serve with seasonal vegetables.