Lemony Chicken Traybake with Kale and Potatoes

PREP: 10 minutes
COOK: 30 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

828 kcal Energy
28.13g Carbohydrate
54.01g Protein
4.44g (of which Sugar)
55.94g Fat
5.5g Fibre
14.162g (of which Saturated Fat)
313mg Salt


1 large leek, sliced

300g miniature/baby potatoes, boiled then halved

4 cloves garlic, peeled and lightly smashed

2 tbsp olive oil, divided into 1 1/3 tbsp and 2/3 tbsp (2 tsp)

8 skin-on, bone-in chicken thighs

1 tsp sweet smoked paprika

2 tsp lemon zest

Juice of 1 lemon

One small pack of fresh thyme

350g kale


1. Preheat the oven to 210C (fan) 230C (standard).

2. Toss the leek slices, potatoes, and garlic in 1+1/3 tbsp olive oil in a large bowl. Season to taste.

3. Spread out on 1-2 baking trays.

4. Add the chicken thighs to the same bowl and toss with the paprika, lemon zest and lemon juice. Season to taste.

5. Place the coated chicken portion on top of the vegetables, each with a sprig of thyme on top.

6. Bake for 15 minutes. Meanwhile, toss the kale in the remaining 2/3 tbsp i.e. 2 tsp olive oil. Stir to coat each piece well then add to the baking tray/s giving everything a good stir in the process.

7. Bake for a further 15 minutes, stirring once. Check that the chicken juices run clear and if you have a meat thermometer that the internal temperature at the thickest part is at least 74C.

Cooking Tips

Developed by nutritionist Jenny Tschiesche. Contains 40% of your RDA for folate.

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