Lemon chicken traybake

A simple one‑tray bake of chicken, potatoes, carrots and lemon, roasted until golden.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 62g carbs · 7g sugars · 9g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Tesco, Sainsbury's, Aldi, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Lemon.

Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Preheat the oven to 200 °C/gas mark 6. While the oven heats, weigh 600 g chicken breast fillets and pat them dry with kitchen paper. Peel and finely dice the onion, then zest one lemon and set the zest aside.
2. Peel the potatoes (about 1.2 kg) and cut them into 2 cm chunks; peel the carrots (200 g) and slice into similar sized batons. Place the potatoes and carrots in a saucepan, cover with cold water, bring to the boil and simmer for 5 minutes to start softening.
3. Drain the veg and return to the pan. Drizzle 2 tbsp olive oil over them, sprinkle with 1 tsp sea salt, ½ tsp black pepper, 1 tsp dried thyme and oregano, then toss to coat evenly. Spread the seasoned veg in a single layer on a large (30 × 40 cm) roasting tray.
4. Season the chicken fillets on both sides with the remaining ½ tsp sea salt, ½ tsp black pepper and a light dusting of garlic powder. Nestle the fillets on top of the veg, leaving a little space between each piece for even cooking.
5. Slice the second lemon into thin rounds and scatter them over the chicken and veg. Squeeze the juice of the zested lemon over everything, then drizzle another 1 tbsp olive oil and sprinkle the reserved lemon zest for extra aroma.
6. Place the tray in the centre of the pre‑heated oven and roast for 25 minutes. After 25 minutes, turn the chicken pieces over, give the veg a quick shake, and continue roasting for a further 15 minutes until the chicken reaches 75 °C and the veg are golden and tender.
7. Check doneness by piercing the thickest part of a fillet – juices should run clear and a meat thermometer should read at least 75 °C. The potatoes should be crisp on the edges and the carrots fork‑tender; if needed, give a final 5‑minute blast to deepen colour.
8. Remove the tray from the oven and let the chicken rest for 5 minutes; this keeps the juices inside. Finish by giving the whole dish a final drizzle of the remaining lemon juice and a sprinkling of fresh parsley if you like.
9. Serve the lemon chicken traybake straight from the pan, dividing the veg and a fillet onto each plate. Offer extra lemon wedges on the side for a fresh burst, and enjoy while hot – the flavours meld best when served immediately.

Tips

• Swap half the potatoes for swede to cut cost and add a sweet earthiness.
• Batch‑cook by doubling the recipe, cool within 2 hours, portion into freezer‑safe containers and freeze; defrost in the fridge overnight and reheat once in a 180 °C oven until steaming hot.
• When reheating, use the oven rather than a microwave to retain crispness, and ensure the dish reaches at least 75 °C throughout before serving.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Chicken breast fillets · about 50g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie.
• Potatoes · about 800g left
  Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Beef & Veggie Skillet, Chicken and Sweet Potato Tray Bake.
• Carrots · about 300g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Lemon · about 800g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Salmon with New Potatoes, Tuna Nicoise Salad, Pancakes with lemon and sugar.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).