Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinners with this Herb and Lemon Chicken Tray Bake—a one-pan wonder bursting with fresh, vibrant flavors! Tender, bone-in chicken thighs are seasoned with a zesty combination of lemon, garlic, and aromatic herbs like rosemary and thyme, then baked to golden perfection atop a colorful medley of baby potatoes, red bell peppers, and zucchini. This easy sheet pan recipe comes together in just 15 minutes of prep and delivers a hearty, wholesome meal that’s perfect for busy weeknights or casual entertaining. As the chicken roasts, its juices infuse the vegetables, creating a symphony of flavors in every bite. Garnish with extra lemon wedges for a tangy finish, and serve it straight from the oven for a warm and comforting meal your family will love. Perfect for fans of Mediterranean-inspired cooking, this dish is as nutritious as it is delicious!
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Ingredients
- 8 pieces chicken thighs, bone-in, skin-on
- 500 grams baby potatoes
- 2 large red bell peppers
- 2 medium zucchini
- 1 large lemon
- 60 milliliters olive oil
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 4 cloves garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
Directions
Step 1
Preheat your oven to 220°C (430°F).
Step 2
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Step 3
Slice the red bell peppers and zucchini into thick strips and add them to the bowl with the potatoes.
Step 4
Mince the garlic cloves and add them to the bowl along with olive oil, salt, and black pepper.
Step 5
Add half the amount of chopped fresh rosemary and thyme to the vegetables. Toss everything together to coat the vegetables evenly.
Step 6
Transfer the coated vegetables onto a large baking tray, making an even layer.
Step 7
Pat the chicken thighs dry with a paper towel, then season with salt and pepper on both sides.
Step 8
In the same mixing bowl, drizzle a bit of olive oil, the remaining rosemary and thyme, and the zest of one lemon over the chicken.
Step 9
Place the chicken thighs skin side up on top of the vegetables on the baking tray.
Step 10
Slice the lemon into wedges and scatter them around the chicken and vegetables.
Step 11
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender.
Step 12
Remove from the oven and allow to rest for a few minutes before serving. Serve chicken with a generous spoonful of roasted vegetables on the side.
Nutrition Facts
| Serving size | (2615.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3932.3 |
| Total Fat 245.1g | 0% |
| Saturated Fat 61.1g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 1128mg | 0% |
| Sodium 7118.0mg | 0% |
| Total Carbohydrate 151.8g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 45.5g | |
| Protein 286.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 339.0mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 6786.2mg | 0% |
Source of Calories