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Lemon and rosemary chicken traybake

I love making tray-bakes for midweek suppers or  casual weekend meals because they are super easy  and need only one dish (reducing washing-up). This lemon and rosemary chicken  is prepared in 5 minutes, then the oven does the rest of the work!  You can serve it with bread, mashed potatoes, rice, couscous, potato salad or a crispy green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 whole or 8 mixed chicken legs
  • 1 large or 2 small lemons
  • 3 sprigs of rosemary leaves only
  • 1 small glass of white wine
  • 2 Tbsp olive oil

Method
 

  1. Preheat the oven to 180°C.
  2. Put the chicken into a large baking tray.
  3. Cut the lemon into wedges then squeeze their juice over the chicken, then tuck them between the chicken pieces.
  4. Pour over the wine, drizzle with oil then scatter the rosemary all over the chicken. Season with salt&pepper, then bake for approx. 45 minutes until golden brown.