By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
728 cal · 90 min
Chicken & New Potato Traybake
Recipe GLPR685a0a74d2a76a
A rustic Mediterranean one-pan roasted chicken and potato dish featuring golden skin-on chicken thighs nestled among tender new potatoes, briny green olives, aromatics, and citrus. The vegetables soften and caramelize as the chicken cooks, their juices mingling with fragrant garlic, bay leaf, and lemon to create a savory pan sauce. Served warm alongside fresh salad leaves for a complete, satisfying meal.
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Ingredients
3 tablespoons olive oil
500 grams new potatoes, unpeeled and halved
140 grams large pitted green olives
1 lemon, cut into quarters
8 fresh bay leaves
6 garlic cloves, unpeeled
4 large chicken thighs, skin-on
Sea salt and freshly ground black pepper to taste
Watercress or mixed salad leaves for serving
Directions
Preheat your oven to 200°C (180°C fan/gas mark 6). Pour the olive oil into a large roasting tin. Add the halved new potatoes, green olives, lemon quarters, bay leaves, and unpeeled garlic cloves to the tin.
Toss all the vegetables and aromatics together in the oil until evenly coated. Arrange the skin-on chicken thighs on top, skin-side up, nestled among the potatoes and olives. Season the chicken generously with salt and pepper.
Place the roasting tin in the preheated oven and roast for 1 hour. Halfway through cooking (at the 30-minute mark), baste the chicken and vegetables with the pan juices using a spoon.
After 1 hour, carefully remove the tin from the oven. Check that the potatoes are tender when pierced with a fork and the chicken has reached an internal temperature of 165°F (74°C) at the thickest part of the thigh, away from bone.
Return the tin to the oven for a final 15 minutes to crisp and deepen the color of the chicken skin.
Remove the tin from the oven. Using the back of a spoon, gently press down on the soft roasted garlic cloves to squeeze out the mashed garlic from its skin; discard the skins. Stir the mashed garlic into the pan juices and meat drippings to create a simple sauce.
Serve the warm chicken, potatoes, olives, and pan sauce directly from the tin alongside fresh watercress or mixed salad leaves.
Comments
All ingredients are standard stock at Harris Teeter, Food Lion, Kroger, and Walmart in Charlotte, with no special stops required; new potatoes and chicken thighs are reliable and reasonably priced year-round. The stated 90 minutes is honest for oven time plus prep, and this is a genuine weeknight winner for a family of four—dump the tray and walk away, no constant attention needed. Cost per serving lands around $3 to $4 depending on olive and chicken sales, making it affordable; watercress is the only minor wildcard (sometimes limited), but collard greens substitute perfectly if Charlotte's weather or stock dictate. It reheats adequately in a 300-degree oven, though the chicken is better eaten fresh, and the traybake format means minimal cleanup for busy nights.
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