Garlic Lemon Chicken

Delicious lemon, garlic and herb chicken tray bake. Ready in just 30 minutes, this scrumptious meal is the perfect dish when feeding the whole family.


  • 6/7 skinless and boneless chicken thighs
  • 1 bulb of garlic
  • 1 tsp of dried mixed herbs
  • 1 lemon
  • 1 tsp garlic infused olive oil


Preheat your oven to 200d/400f.

Add the chicken to a baking tray and nestle in the garlic bulb between the chicken. Drizzle over the oil and dried herbs. Now cut the lemon in half, squeeze the juice over everything and pop the squeezed lemon on the tray too.

Bake for 20-25 minutes until the chicken has cooked through. Remove the chicken from the tray, then with the back of a fork, squeeze out the soft garlic from their skins and discard these. Now squeeze as much juice out of the lemon skins and remove this too. Add the chicken back to the tray and give it all a good mix! This sauce is fantastic with rice and pasta too.

Suitable from 6 months. Cut the chicken into strips before serving to baby. The chicken can be stored in the fridge for 2 days. It can also be frozen once cooled for up to 2 months. Delicious served cold in sandwiches or mixed through cold pasta.

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