Lemon–oregano chicken & potato traybake
Golden potatoes, juicy chicken thighs and roasted broccoli, finished with garlic, oregano and a bright lemon pan dressing.
At a glance
All meals · 20 minutes active preparation · 60 minutes total · meal
Method range: 4–4 servings.
Contains: No listed exclusion ingredients. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.
Estimated per serving
- Energy
- 1690 kJ
- Protein
- 37.1 g
- Carbs
- 25.2 g
- Fat
- 15.1 g
- Iron
- 2.9 mg
- Calcium
- 68.9 mg
- Folate
- 234.9 µg
- Vitamin C
- 125.7 mg
* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.
Ingredients
Nutrition weights for 4 servings. Changing the batch size keeps the per-serving nutrition the same.
- Boneless skinless chicken thighs, raw600 g
- Potatoes, peeled and raw800 g
- Broccoli, raw400 g
- Olive oil40 g
- Lemon juice60 g
- Garlic, peeled16 g
- Dried oregano3 g
- Iodised salt5 g
- Ground black pepper1 g
- Water40 g
Method
- Heat the oven to 220°C conventional / 200°C fan. Cut the potatoes into 2 cm chunks. Toss on a large shallow roasting tray with 20 g oil and 2 g salt. Spread in one layer and roast for 20 minutes; use a second tray if crowded.
- Meanwhile, finely grate the garlic. In a clean bowl mix it with 30 g lemon juice, 10 g oil, the oregano, pepper and 2 g salt. Coat the chicken thighs. Keep this raw-chicken mixture separate from ready-to-eat food.
- Turn the potatoes. Nestle the chicken between them, opened out rather than folded, and scrape its marinade onto the chicken. Add the 40 g water around the potatoes. Roast for 20–25 minutes, until the thickest chicken pieces reach at least 75°C on a clean food thermometer; cook longer if needed.
- While the chicken roasts, cut the broccoli into medium florets and thinly slice the tender stem. Toss on a separate tray with the remaining 10 g oil and 1 g salt. Roast for 15–20 minutes until the edges brown and the stalks are tender.
- Rest the cooked chicken for 5 minutes. Check that the potatoes are soft inside; if needed, return them to the oven while the chicken rests. Stir the remaining 30 g lemon juice into the hot pan juices, scraping up the browned bits. Divide chicken, potatoes and broccoli between four plates and spoon over the dressing.
Add optional toppings or substitutions to your saved copy to include them in the calculation.
Nutrition
Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.
| Nutrient | Amount | Reference comparison |
|---|---|---|
| 1690 kJ | — | |
| 37.1 g | — | |
| 15.1 g | — | |
| 7.1 g | 28%AI | |
| 25.2 g | — | |
| 69 mg | 7%RDI | |
| 55 µg | 37%RDI | |
| 2.9 mg | 16%RDI | |
| 0.60 µg | 25%RDI | |
| 235 µg | 59%RDI | |
| 125.7 mg | 279%RDI |
Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.
About this recipe
Editorially reviewed; not kitchen tested. Independently developed and editorially reviewed; not kitchen-tested. Timings are estimates; use stated doneness cues. Original batch size reviewed. Ingredient identity evidence does not certify allergen-free manufacture.
MorselMetrics kitchen ideas · MorselMetrics original recipe content
Original AI-assisted recipe development for MorselMetrics. Editorially reviewed; not kitchen-tested. Nutrition calculated from attributed food-composition sources.
Calculation assumptions & recipe adaptations
Calculated from weighed ingredient inputs using existing AFCD records. Raw/dry weights are specified; noodles and peas use cooked, drained weights. All listed oil, salt and sauce are counted. Cooking losses and drained residues are not separately measured; finished-dish nutrients are estimates. Unknown nutrient values remain unknown. No unlisted garnish or accompaniment is included. Not kitchen-tested.
- Boneless skinless chicken thighs, raw: Whole-recipe edible weight.
- Potatoes, peeled and raw: Whole-recipe edible weight.
- Broccoli, raw: Whole-recipe edible weight.
- Olive oil: Whole-recipe edible weight.
- Lemon juice: Whole-recipe edible weight.
- Garlic, peeled: Whole-recipe edible weight.
- Dried oregano: Whole-recipe edible weight.
- Iodised salt: Whole-recipe edible weight.
- Ground black pepper: Whole-recipe edible weight.
- Water: Whole-recipe edible weight.
AFCD attribution, data & methods
Food matches used for nutrition
- Boneless skinless chicken thighs, raw: Chicken, thigh, lean flesh, raw
- Potatoes, peeled and raw: Potato, pale skin, peeled, raw
- Broccoli, raw: Broccoli, fresh, raw
- Olive oil: Oil, olive
- Lemon juice: Juice, lemon
- Garlic, peeled: Garlic, peeled, fresh, raw
- Dried oregano: Oregano, dried
- Iodised salt: Salt, table, iodised
- Ground black pepper: Pepper, black, ground
- Water: Water, tap