Low Fat Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinners with this Low Fat Herb and Lemon Chicken Tray Bake—a vibrant, one-pan recipe bursting with fresh, zesty flavors. Juicy boneless chicken breasts are generously coated in a citrusy herb marinade made with lemon, garlic, rosemary, and thyme, then nestled among caramelized baby new potatoes, cherry tomatoes, and roasted red onion for a complete, wholesome meal. With just 20 minutes of prep and 40 minutes in the oven, this low-fat, high-flavor dish is perfect for busy evenings yet fancy enough for entertaining. Serve it straight from the tray for a rustic presentation, letting the juices drizzle over the tender chicken and roasted vegetables. Healthy, easy to make, and absolutely delicious, this recipe is sure to become a family favorite!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 2 pieces Lemon
- 4 pieces Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 300 grams Cherry tomatoes
- 1 large Red onion
- 500 grams Baby new potatoes
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Zest one lemon and then juice both lemons. Set aside.
Step 3
Mince the garlic cloves.
Step 4
In a small bowl, mix together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper.
Step 5
Place the chicken breasts in a large, shallow baking tray.
Step 6
Pour the herb and lemon mixture over the chicken breasts, ensuring they are well-coated.
Step 7
Cut the red onion into wedges and scatter them around the chicken in the tray.
Step 8
Halve the cherry tomatoes and add them to the tray.
Step 9
Cut the baby new potatoes into halves or quarters depending on their size and add them around the chicken.
Step 10
Toss the vegetables gently to coat them in the lemon and herb marinade.
Step 11
Place the tray in the preheated oven and bake for 35-40 minutes or until the chicken is cooked through and golden, and the potatoes are tender.
Step 12
Remove from the oven and let it rest for a few minutes before serving to allow the flavors to mingle.
Step 13
Serve the chicken, vegetables, and potatoes, drizzling with any remaining juices from the tray for extra flavor.
Nutrition Facts
| Serving size | (1815.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1960.3 |
| Total Fat 54.8g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 591.6mg | 0% |
| Sodium 2936.0mg | 0% |
| Total Carbohydrate 130.5g | 0% |
| Dietary Fiber 21.7g | 0% |
| Total Sugars 21.3g | |
| Protein 232.5g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 269.2mg | 0% |
| Iron 13.6mg | 0% |
| Potassium 5079.2mg | 0% |
Source of Calories