Low Sodium Herb and Lemon Chicken Tray Bake

Discover the vibrant flavors of this Low Sodium Herb and Lemon Chicken Tray Bake, a wholesome and delicious one-pan dinner perfect for busy nights! Tender, marinated chicken thighs are infused with the zesty brightness of fresh lemon, aromatic rosemary, and thyme, while a medley of roasted baby potatoes, carrots, zucchini, and red onion provides a comforting, nutrient-packed base. This heart-healthy recipe skips the salt without sacrificing taste, relying on fresh garlic and a peppery olive oil blend to elevate every bite. Ready in just an hour, this easy tray bake minimizes cleanup and delivers a complete meal rich in protein and veggies. Perfect for weeknight dinners or meal prep, this low-sodium dish is sure to become a family favorite.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 3 tablespoons olive oil
• 1 whole lemon
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 4 cloves garlic cloves
• 0.5 teaspoons black pepper
• 500 grams baby potatoes
• 1 large red onion
• 2 large carrot
• 1 medium zucchini

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

In a large mixing bowl, combine the olive oil and black pepper. Zest the lemon into the bowl, then juice half of the lemon and add the juice to the mixture. Reserve the other half of the lemon for later.

Step 3

Chop the fresh rosemary and thyme finely and add them to the bowl. Peel and mince the garlic cloves and add them as well. Mix thoroughly.

Step 4

Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the herb and lemon mixture. Set aside to marinate while preparing the vegetables.

Step 5

Wash the baby potatoes and cut them into halves. Peel and cut the red onion into wedges. Peel and slice the carrots into 1 cm rounds. Slice the zucchini into 1 cm rounds.

Step 6

Arrange the potatoes, onion, carrots, and zucchini on a large baking tray.

Step 7

Remove the chicken thighs from the marinade and place them on top of the vegetables on the tray.

Step 8

Cut the remaining lemon half into thin slices and scatter them across the tray.

Step 9

Place the tray in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 10

Once cooked, remove the tray from the oven. Allow it to rest for a few minutes before serving.

Step 11

Garnish with additional fresh herbs if desired, and serve warm.

Nutrition Facts

Serving size	(2007.2g)

Amount per serving	% Daily Value*
Calories	2851.3

Total Fat 142.2g	0%
Saturated Fat 35.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 846mg	0%
Sodium 2723.8mg	0%
Total Carbohydrate 139.3g	0%
Dietary Fiber 17.9g	0%
Total Sugars 29.8g
Protein 250.5g	0%

Vitamin D 63IU	0%
Calcium 325.2mg	0%
Iron 14.7mg	0%
Potassium 5384.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 35.3%

Carbs: 19.6%