Lemon-Herb Chicken Traybake with Warm Lentils & Greens

Some evenings call for inspiration. Others simply call for dinner to appear, calmly and without drama.

This is the sort of recipe I come back to when the day has already taken plenty. It is warm, steady, and deeply reassuring, the kind of food that nourishes without demanding attention. Chicken roasted with lemon and herbs, lentils gently warmed with greens, everything cooked simply and meant to last beyond one night. It is not flashy, but it is thoughtful. And on busy weeknights, that matters.

For parents juggling work, family life, and the mental load that comes with both, this is food that supports you quietly. It feeds everyone well, leaves room for leftovers, and restores a small sense of order when the day feels scattered. Real nourishment, made practical.

Lemon-Herb Chicken Traybake with Warm Lentils & Greens

Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Ingredients

For the traybake

• 6 boneless, skin-on chicken thighs

• 1 red onion, cut into wedges

• 1 lemon, sliced into rounds

• 3 tablespoons extra-virgin olive oil

• 2 teaspoons dried oregano or thyme

• 1 teaspoon smoked sweet paprika

• Sea salt and freshly ground black pepper

For the lentils

• 250 g cooked green or puy lentils (from a pouch or tin, drained and rinsed)

• 1 tablespoon olive oil

• 1 garlic clove, lightly crushed

• 1 teaspoon Dijon mustard

• A squeeze of lemon juice

• 2 large handfuls baby spinach or chopped cavolo nero

To finish

• Fresh parsley or dill, finely chopped

• Optional: a spoon of plain yoghurt or crème fraîche for serving

Directions:

1. Preheat the oven to 200°C fan. Place the chicken thighs, red onion wedges, and lemon slices on a large roasting tray. Drizzle with olive oil, sprinkle with oregano, paprika, salt, and pepper, then toss everything gently so it is evenly coated.

Roast for 35 to 40 minutes, until the chicken is golden, crisp at the edges, and cooked through. The lemons will soften and caramelise, adding depth rather than sharpness.

2. While the chicken roasts, heat olive oil in a large pan over medium heat. Add the crushed garlic and warm gently for 30 seconds, just until fragrant.

Stir in the lentils and Dijon mustard. Warm through for 2 to 3 minutes, then add the spinach and a pinch of salt. Let the greens wilt naturally.

Finish with a squeeze of lemon juice and remove from the heat.

3. Spoon the warm lentils onto plates, top with a piece of chicken, roasted onion, and a soft lemon slice. Scatter with herbs and add a spoon of yoghurt if you like.

Take a breath. Dinner is done.