Family-Favorite Lemon Garlic Chicken Traybake

Preheat your oven to 218°C.

In a small bowl, whisk together the Olive oil, Lemons, Lemons, Garlic cloves, Dried oregano, Salt, and Black pepper.

Place the Bone-in, skin-on chicken thighs, Baby potatoes, Carrots, and Shallots directly onto a large rimmed baking sheet.

Pour the marinade mixture evenly over the chicken and vegetables. Toss everything well with your hands until fully coated. Arrange the vegetables in an even layer and make sure the chicken pieces are sitting skin-side up. Tuck the Lemons between the vegetables.

Carefully pour the Chicken broth into the bottom of the pan, being careful not to pour it over the chicken so the skin can get nice and crispy.

Roast in the preheated oven for 40 min to 45 min, or until the chicken skin is golden and crisp, the meat is cooked through, and the vegetables are tender with caramelized edges.

Remove from the oven and let it rest for 5 min. Serve warm, making sure to spoon the delicious garlicky pan juices over the chicken and vegetables on each plate.