Mediterranean Diet Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinner game with this Mediterranean Diet Herb and Lemon Chicken Tray Bake, a one-pan wonder that’s as healthy as it is delicious. Featuring juicy, marinated bone-in chicken thighs infused with zesty lemon, garlic, and aromatic oregano, this recipe is a celebration of bold, fresh flavors. Nestled alongside colorful roasted vegetables—baby potatoes, red bell peppers, and zucchini—this dish delivers a harmonious balance of tender protein and caramelized veggies. Fresh rosemary and thyme sprigs lend an irresistible herbal aroma as the dish bakes to golden perfection in just under an hour. With minimal prep and cleanup, this nutritious sheet pan meal is a wholesome, crowd-pleasing choice that’s perfect for busy weeknights or laid-back gatherings. Healthy, vibrant, and packed with Mediterranean goodness, it’s a true testament to effortless cooking with gourmet results.
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Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 4 whole garlic cloves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 400 grams baby potatoes
- 1 large red bell pepper
- 1 medium zucchini
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Zest and juice the lemon. Reserve both zest and juice separately.
Step 3
In a large mixing bowl, combine the lemon juice, 2 tablespoons of olive oil, minced garlic, salt, black pepper, and dried oregano. Mix well.
Step 4
Add the chicken thighs to the marinade, turning to coat well. Let them marinate while preparing the vegetables.
Step 5
Cut the baby potatoes in half. Deseed and cut the red bell pepper into chunks, and slice the zucchini into thick rounds.
Step 6
On a large baking tray, arrange the potatoes, red bell pepper, and zucchini. Drizzle the remaining olive oil over the vegetables, and season with a little salt and pepper.
Step 7
Nestle the marinated chicken thighs among the vegetables on the tray. Scatter the rosemary and thyme sprigs around the tray.
Step 8
Top the chicken thighs with the reserved lemon zest.
Step 9
Place the tray in the preheated oven and bake for about 50 minutes, or until the chicken skin is golden and crispy, and the internal temperature of the chicken reaches 165°F (74°C).
Step 10
Remove from the oven, allow to rest for a few minutes, then serve the chicken and vegetables hot, garnished with additional fresh thyme if desired.
Nutrition Facts
| Serving size | (1488.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2198.7 |
| Total Fat 136.4g | 0% |
| Saturated Fat 32.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 564mg | 0% |
| Sodium 4749.4mg | 0% |
| Total Carbohydrate 107.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 23.4g | |
| Protein 146.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 236.9mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 4054.0mg | 0% |
Source of Calories