Lemon-Garlic Roast Chicken Tray Bake with Crispy Potatoes

Golden roast chicken with punchy lemon-garlic pan juices and crackly-edged potatoes — a celebratory, low-fuss centerpiece made for sharing.

Ingredients

• 1 whole chicken (about 1.6–2 kg / 3.5–4.5 lb), patted dry
• 800 g / 1.75 lb potatoes, cut into 3–4 cm chunks
• 1 lemon (zest finely grated + juice)
• 6 garlic cloves, smashed
• 3 tbsp olive oil
• 1 tsp dried oregano (or thyme/rosemary)
• 1 tsp sweet paprika (optional, for color)
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup water (to prevent pan juices from burning)

Method

• 1

  Step 1: Preheat & prep the pan

  Heat oven to **220°C / 425°F (200°C fan)**. Put a large roasting pan or deep tray in the oven for **5 minutes** to get hot (this helps the potatoes start crisping fast).

• 2

  Step 2: Season the chicken

  In a small bowl, mix **olive oil, lemon zest, lemon juice, oregano, paprika (if using), salt, and pepper**. Rub all over the chicken, including under the skin over the breast if you can (use your fingers to loosen gently). Stuff the cavity with **2 smashed garlic cloves** (optional but tasty).

• 3

  Step 3: Start the potatoes

  Toss potatoes with **a pinch of salt and pepper** plus any extra lemon-oil mixture left in the bowl. Carefully remove the hot tray, add **2 tbsp oil** (from your bottle if needed), then tip in the potatoes and **turn to coat**. Spread out so they’re in a single layer.

• 4

  Step 4: Roast

  Nestle the chicken **on top of or alongside** the potatoes. Scatter remaining **smashed garlic** around the pan. Pour **1/2 cup water** into the tray (not over the chicken). Roast for **50 minutes**.

• 5

  Step 5: Flip & finish for crisp

  Remove tray and **turn the potatoes**. Roast a further **15–25 minutes**, until chicken skin is **deep golden** and the thickest part of the thigh registers **75°C / 167°F**, or the juices run clear when pierced.

• 6

  Step 6: Rest & carve

  Rest chicken **10–15 minutes** (don’t skip — it keeps it juicy). Toss potatoes through the lemony pan juices, then carve and serve with all the garlicky drippings spooned over.

Tips

• **Crispier potatoes:** Keep them spaced out; if crowded, use two trays.
• **If the pan juices look like they’re reducing too fast:** Add a splash more water to keep them from catching.
• **Make it feel “Saturday-night”:** Serve family-style on a big platter with the potatoes underneath, chicken on top, and all the glossy pan juices poured over.
• **Make-ahead:** Season the chicken up to **24 hours ahead** and leave uncovered in the fridge — drier skin = crispier roast.
• **What to serve with:** A simple green salad or steamed veg (seasoned with salt, pepper, and olive oil) keeps it effortless.

Nutrition (per serving, estimate)