ONE Tray Garlic LEMON CHICKEN Dinner – Easy & Comforting!

Tender, juicy chicken thighs slow-roasted with lemon, garlic, and butter until golden. The cabbage wedges roast underneath, soaking up every drop of the buttery lemon juices — rustic, rich, and irresistibly simple.

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For the chicken:
• Chicken thighs (bone-in, skin-on) – 6 pieces (≈ 1.2 kg / 2.6 lb)
• Garlic cloves – 6 whole, unpeeled and lightly crushed (≈ 1½ tbsp / 20 g)
• Lemons – 2 (1 sliced, 1 for juice)
• Olive oil – 2 tbsp / 30 ml / 27 g / 2 US tbsp / 2 UK tbsp
• Butter – 2 tbsp / 30 g / 30 ml / 2 US tbsp / 2 UK tbsp (melted)
• Salt – 1 tsp / 6 g
• Black pepper – ½ tsp / 1.5 g
• Dried thyme or rosemary – 1 tsp / 1 g (or a few fresh sprigs)
For the cabbage and potatoes:
• Green cabbage – ½ head, cut into 4 thick wedges (≈ 600 g)
• Potatoes , cut into thick cubes (≈ 600 g)
• Butter – 2 tbsp / 30 g / 30 ml / 2 US tbsp / 2 UK tbsp
• Chicken stock or water – ½ cup / 120 ml / 120 g / ½ US cup / ½ UK cup
• Salt and pepper – to taste

I used celery salt https://youtu.be/8CydCVbcnv4
Preheat oven to 170°C (340°F).
Cover the tray tightly with foil and roast for 50 minutes.
uncovered for another 20–25 minutes until golden and the internal temperature reaches 75°C (165°F).

#backyardchef #lemonchicken #lemon #chicken, #roast #easy

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Some beautiful chicken. Couple of bits of lemon. And some of that buttery lemon chicken juice. Oh, come on. Hi everyone. Welcome to Backyard Chef. I’m Rick. Today we’re doing something really simple. Obviously, this is a cooking channel. You know, we’re not going to flannel it up. This is how to put a fantastic, tasty meal on the table with not much work. In fact, we’ll run a few of these just to help people out. Also, it can be scaled down. I’m using six chicken thighs bone in, skin on, but you can just use one. And when you see the process, you’ll understand why it’s so simple. I’ve got a little bit of melted butter and a few other ingredients, potatoes and a cabbage. So, we’re going to basically do a slow roasted chicken, lemon chicken over a buttery cabbage and potatoes. It’s all done in one tray. It’s all shoved in the oven. Go sit down, watch the telly, do anything you like. It’s simple and it’s extremely tasty. Let’s show you. Come on. Cabbage. Now, I’ve got a green cabbage, a bog standard green cabbage. We’re going to use the whole lot. Now, I’ve got six chicken thighs. So, I’m going to cut this into six. So, let’s just come through that core there. Like that. And you can see we’ve had some protein eaten away on here, but we’re not bothered, are we? Come on. And we want some wedges. Nice straightforward cabbage wedges. Okay. And if some leaves come off, don’t worry about it. We’re still going to use them. So, let’s just come in here and come in there. This is how easy this is. Okay. And it is really simple. A little bit of chicken stock in there. Take a tree, whatever tree you’re going to use. Now, if you’re only going to do one thigh, you’re only going to use a small tin. Don’t worry about it. In there, a little bit of that stock just to wet the bottom of the tray. Okay. And then what we’re going to do is put our cabbage in there. Now, we’ve got six thighs. We’ve got six bits of cabbage that we’ve just cut. It’s so easy. Come on. Put that in there. Look, the cabbage is going to wilt down. Not a problem. Okay, first stage. That is straightforward. We’ve got some garlic. Now, it is a garicky dish. Don’t put it in if you don’t want it. And all we’re doing is that. Okay. Everything is so simple on this dish. Done. Now we want the juice of one lemon and we want some lemon slices. So we’ll have this. These are old lemons. Look, but you know it’s perfect for this. So we’ll just come in there for some slices. Oh, it’s a tough old skin this one. But not to worry, we can do it, can’t we? So, what we got going on there? One, two, three, four. And a bit. Can we get any more out of this? It’s like boot leather. Yeah, that’ll do. We’ve got that going on. Now take your tray and dot in your garlic. That don’t get much easier. Come on. Okay, just push that lemon to one side. I’ve got some potatoes. They’re not flash. They’re normal potatoes. They’ve been washed. Okay. And it’s a potato chunk. Nice and straightforward. Nothing complicated. I mean, this this really is straightforward cooking. Everybody can do. Okay. Potatoes in there. Come on. Nice and straightforward. Let’s push that out the way. You can see. Dot them around. Stick them in there any which way you want. Just get the things in. Straightforward. Now our chicken. I’m using chicken thighs. Like I say, straightforward chicken thighs. They’ve got skin on. They’ve got bones in. To make it easier to see, I’ll grab another tray. I wouldn’t normally. I would just mix it all in the bowl. Okay. We want a little bit of seasoning to go on here. In here, melted butter in here. A little bit of olive oil. You can mix your salt and pepper and everything in here or you can put it on your chicken. So, we’ll just put some pepper in. Now, don’t forget this is coating six in there. We don’t want that salt actually. I’m going to use celery salt just for flavor. Now it is on the channel if you want to make it or just use normal salt. It is quite pungent or potent. So just be a bit careful when using it. And what you can do, you can use rosemary salt on the channel too. Absolutely fabulous for this. Nice and straightforward. Give that a mix. Okay, take your I’m just going to do it on a tray. I would normally just do it straight in the bowl. Take your chicken on there. Now, if you can’t get skin in, skin on bone in, don’t worry about it. We are going on there with that. our buttery salt pepper mixture on there. And we’re going to rub it all into that chicken. Flavor up that chicken. Nice and straightforward. So, we’ll just do this straight away. Nice and steady. Just wash hands. oven on today 170 somewhere around about there. Okay, we want a little bit of butter in that tray before we get going. Nice and straightforward. We’re going to take a and we’re going to add this contents to there as well. It’s going to be a buttery buttery dish. Now, you’re not going crazy on this. You’re taking a little bit of butter and you’re just going to do it down that cabbage. Like that on the cabbage like that. Can you see what I’m doing? Okay. It’s nice. It’s straightforward. It’s a little bit of butter on there on the cabbage. It’s going to run down the cabbage. Baste inside the cabbage. all through those leaves and it’s going to go down into the bottom of the tray. The rest of your chicken stock goes in there and around. You could have put it all in at one go actually, but we I didn’t want it swimming in chicken stock. Now I want to grab a lemon squeezy thing. There is absolutely no particular order for this to go in, you know. And in fact, I’m only going to use the juice of half a lemon cuz it’s quite big. And what we’re doing is that. Okay. Take your chicken in there. Doesn’t matter how it goes. Don’t worry about it looking like that and being high. The cabbage is going to sink down. It’s all going to drop in there. Now, if you want to use that buttery mix, get that back on your chicken. Take some lemon that you’ve just chopped. Get that in there. And then I’ve got some fresh rosemary. I’ve just picked it out of the garden, but it doesn’t matter. If you don’t have it, you don’t use it. Or you can use dried. Okay. So, what we’ll do is we’ll have a little bit of that in there. Nice and straightforward. That’s going to give us some flavoring. I think we got enough going on there to be honest. Probably going to go in there with a little bit of dry thyme. That is That is how simple this is. Take some foil on there. That in the oven 50 minutes. When you’ve had your time, it’s nice and straightforward. Out comes your tray, take off the cover, and whack the back in the oven for about 25 30 minutes. This will crisp up. The chicken will be cooked. Okay. And when you’ve had your time, we can get that out of there. Look at that. Superb. So, there you go. That’s a fantastic one meal. That’s our slow roasted garlic lemon chicken and buttered cabbage and potatoes. That is absolutely fabulous. Look at that. Just give it a little minute and we’re going to serve it up over there. A little bit of parsley just for sure. Come on. We need to be getting down to that buttery cabbage that’s in there. What? Couple of wedges of cabbage on here. Oh, look at that. Some potatoes. Come on. Some beautiful chicken on there. Couple of bits of lemon and some of that buttery lemon chicken juice. Oh, come on. Come on. We’re in. Butter knife through those potatoes. Oh, look at that. A tiny bit of firmness. Christy me. That’s good. Herby, buttery potatoes, garlicky. It’s superb. Absolutely superb. Oh, look at that. Perfectly cooked, juicy, moist. Oh yeah. Oh, outstanding. Oh, so easy. I mean, look at our cabbage. Oh, you know it’s cooked. Come on. In here. Oh, it’s a bit warm, man. That is next level. The cabbage is next level. It’s buttery. It’s got lemon through there. It’s absolutely delicious. That is superb. That is how to enjoy cabbage. Buttery, lemony, got a bit of herb in there, bit of garlic. Still got a tiny bit of firmness. It’s delicious. Now, if you wanted to change up the color, you could put some carrots in there. Baby carrots or carrots. They can cook in there as well. Not a problem. Or you can serve them on the side. So easy to do. Easy. This slow roasted garlic, lemon, chicken with buttered cabbage and potatoes is to make. It’s so easy. It’s so delicious. H. Serve it like this or serve it over rice. Anything like that. That’s up to you. If you do like what we’re doing, a big thumbs up. Subscribe to the channel. Ring that bell. We’ll catch you in the next video. Oh, come on. [Applause] Wow.