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Thyme & Lemon Chicken tray Bake

Thyme & Lemon Chicken Tray Bake

Who doesn’t love an easy midweek meal that doesn’t take long to prepare and only uses one dish! This recipe has become a staple in our house since it’s creation. I’ll often mix up the vegetables that I roast with this dish. It works very well with wedges of leek and pieces of cauliflower.

This dish is lovely served with some fresh salad greens and our Baked Spelt & Olive Focaccia Bread. Find the recipe here. 

When I make this dish I do a few things:

  • Double the recipe for the marinade. Use half of the marinade for your dish and store the remaining marinade in a jar in your fridge. It’ll keep for a week in your fridge and make things a bit quicker the next time you make this dish. 
  • I like to marinate the chicken thighs overnight if I can or at least for 8 hours. So I’ll prepare this in the morning and let it marinate for the day before cooking it in the evening. 

Note: to make this recipe Whole30 compliant, replace the honey with 2 pitted medjool dates. Make sure they are fresh medjool dates that are soft. This will ensure they break up properly in the marinade. 

Happy sprouting, baking and cooking!

x Danielle


Thyme & Lemon Chicken tray Bake



¼ C olive oil

Zest & juice from 1 lemon

3 tsp Dijon mustard

1 tbs honey

Handful fresh thyme

½ tsp sea salt


500g chicken thighs, bones removed

2 corn cobs, cut in half

1 onion, sliced

1 sweet potato, cut into thin wedges

1 tbs olive oil

Pinch of sea salt


  1. Preheat your oven to 180°C, fan forced. Line a baking tray with baking paper.
  2. Add all the ingredients for the marinade into a blender. Blend until well combined. Pour into a bowl and add the chicken thighs, mix until the chicken is covered.
  3. Scatter the corn, onion and sweet potato onto a baking tray. Drizzle with olive oil and season with sea salt. Add the chicken pieces amongst the vegetables and cover the chicken and corn cobs with the left-over marinade.
  4. Bake in the oven for 45 minutes.

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