How to Make a Lemon-Herb Chicken Traybake for Under £5 Using own-Brand Ingredients
Create a budget-friendly lemon-herb chicken traybake under £5 using own-brand ingredients.
How to Make a Lemon-Herb Chicken Traybake for Under £5 Using own-Brand Ingredients A simple one‑pan meal that brings bright citrus and fragrant herbs to tender chicken, this traybake is perfect for a mid‑week dinner or batch‑cooking for the week ahead. Using own‑brand basics keeps the cost low while still delivering plenty of flavour.
Ingredients
| Item | Quantity | Approx. own‑brand price* |
|---|---|---|
| Chicken thighs (skin‑on, bone‑in) | 6 pieces (about 900 g) | £2.20 |
| Potatoes (Maris Piper or similar) | 500 g, cut into 2 cm chunks | £0.60 |
| Carrots | 2 medium, sliced diagonally | £0.30 |
| Red onion | 1 large, cut into wedges | £0.20 |
| Lemon | 1 whole, zest and juice | £0.30 |
| Garlic cloves | 2, finely chopped | £0.10 |
| Dried mixed herbs (or thyme & rosemary) | 2 tsp | £0.15 |
| Olive oil | 2 tbsp | £0.10 |
| Salt & black pepper | to taste | £0.05 |
| Total | ≈ £3.90 |
\*Prices are based on typical own‑brand ranges from major UK supermarkets (as of 2024). Your actual spend may vary slightly depending on regional offers or pack sizes.
Equipment
- Large baking tray or roasting pan (about 30 × 40 cm)
- Sharp knife and chopping board
- Small bowl for mixing the herb‑lemon dressing
- Measuring spoons
- Aluminium foil (optional, for easier cleanup)
How to Make a Lemon-Herb Chicken Traybake for Under £5 Using own-Brand Ingredients
Tip: If you prefer a crispier skin, pat the chicken dry with kitchen paper before adding the oil and seasoning.
- Preheat the oven to 200 °C (fan 180 °C) / gas mark 6. While it heats, line the tray with foil if you like – this makes washing up quicker but is not essential.
- Prepare the vegetables: place the potato chunks, carrot slices and onion wedges in the tray. Drizzle with 1 tbsp of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly. Spread them in a single layer; they will roast alongside the chicken.
- Make the herb‑lemon mix: in a small bowl combine the zest and juice of the lemon, the chopped garlic, the remaining 1 tbsp olive oil, the dried herbs, and a good grind of black pepper. Stir until combined.
- Season the chicken: place the chicken thighs skin‑side up on top of the vegetables. Brush each piece generously with the herb‑lemon mixture, making sure some gets under the skin where possible. Sprinkle a little extra salt over the skin.
- Roast: put the tray in the hot oven and cook for 35‑40 minutes. Halfway through, give the vegetables a quick stir and baste the chicken with any juices that have collected in the pan.
- Check doneness: the chicken is ready when the internal temperature reaches at least 75 °C (measured with a probe thermometer in the thickest part, avoiding the bone) and the juices run clear. The skin should be golden and crisp. If you don’t have a thermometer, cut into the thickest thigh – the meat should be opaque with no pink.
- Rest and serve: remove the tray from the oven, cover loosely with foil and let the chicken rest for 5 minutes. This keeps the meat juicy. Serve straight from the tray, spooning some of the roasted vegetables and pan juices over each portion.
Serving, Storage and Safety
- Portioning: this recipe yields four generous servings (one thigh and a handful of veg per person). Pair with a simple green salad or steamed greens if you want extra volume.
- Cooling leftovers: if you have any leftovers, let the tray cool at room temperature for no more than 1‑2 hours before transferring to a shallow container.
- Fridge storage: place the container in the fridge and eat within 48 hours (2 days). Reheat only once, until the dish is steaming hot throughout (minimum 75 °C).
- Freezing: for longer storage, freeze the cooled traybake as soon as possible, ideally within the same day. Use a freezer‑safe bag or container, label with the date, and consume within 2‑3 months. Defrost overnight in the fridge, then reheat as above.
- Food‑safety reminder: never reheat cooked rice in this dish (if you decide to add rice later, cook it fresh and follow the 1‑day fridge rule). Always ensure the chicken reaches the safe temperature before eating.
Practical Summary
Making a lemon‑herb chicken traybake on a budget is straightforward: start with own‑brand chicken thighs, bulk out with cheap potatoes, carrots and onion, flavour with lemon, garlic and dried herbs, and roast everything together. The total cost can stay comfortably under £5, especially when you shop the supermarket’s own‑brand ranges. Follow the simple steps above, keep an eye on the internal temperature of the chicken, and store leftovers safely to enjoy the meal again later without waste.
Frequently asked questions
How long does the chicken need to cook in the oven?
At 200 °C (fan 180 °C) the chicken thighs usually take 35‑40 minutes, depending on their size. Check that the thickest part reaches at least 75 °C and that the juices run clear.
Can I use chicken breasts instead of thighs?
Yes, but breasts cook faster and can dry out. If you use breasts, reduce the roasting time to 20‑25 minutes and consider covering them loosely with foil after the first 15 minutes to retain moisture.
What herbs work best if I don’t have a mixed‑herb blend?
Fresh or dried thyme, rosemary or oregano each pair well with lemon. Use about 1 tsp of each, or 2 tsp of a single herb, and adjust to taste.
Is it necessary to turn the vegetables during cooking?
Stirring the vegetables halfway through helps them brown evenly and prevents sticking, but if you prefer a hands‑off approach you can leave them undisturbed – they will still cook through, though the edges may be less crisp.