Soy-Free Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinner game with this vibrant Soy-Free Herb and Lemon Chicken Tray Bake—a one-pan wonder that’s as easy as it is delicious! Infused with the zesty brightness of fresh lemon juice and zest, aromatic rosemary, and earthy thyme, this wholesome meal brings together tender, juicy chicken drumsticks, golden-roasted red potatoes, sweet carrots, and crisp broccoli florets. Marinated in a simple yet flavorful olive oil and garlic mixture, the ingredients roast to perfection in under an hour, creating a beautifully caramelized, herbaceous dish the whole family will love. Perfect for busy evenings, this soy-free and gluten-free recipe is a fuss-free way to enjoy a complete, nutritious dinner with minimal cleanup.
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Ingredients
- 8 pieces chicken drumsticks
- 2 whole lemon
- 4 tablespoons olive oil
- 4 whole garlic cloves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1.5 teaspoons sea salt
- 1 teaspoon ground black pepper
- 4 medium red potatoes
- 3 large carrots
- 1 head broccoli florets
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Zest one of the lemons and then juice both lemons. Set aside both the zest and juice in a small bowl.
Step 3
In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic cloves, rosemary, thyme, sea salt, and black pepper.
Step 4
Add the chicken drumsticks to the bowl and toss until they are well coated with the herb and lemon mixture.
Step 5
Cut the red potatoes into quarters and the carrots into 1-inch chunks. Add the potatoes and carrots to the bowl with the chicken, tossing everything together to ensure even coating.
Step 6
Spread the chicken, potatoes, and carrots evenly on a large baking tray in a single layer. Reserve some marinade for the broccoli to use later.
Step 7
Bake in the preheated oven for 30 minutes.
Step 8
Meanwhile, cut the broccoli into florets. After 30 minutes, remove the baking tray from the oven, add the broccoli florets, pouring the reserved marinade over them.
Step 9
Return the tray to the oven and bake for an additional 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and golden.
Step 10
Garnish the tray bake with additional fresh rosemary and thyme if desired and serve immediately.
Nutrition Facts
| Serving size | (2204.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2615.3 |
| Total Fat 131.5g | 0% |
| Saturated Fat 30.1g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 744mg | 0% |
| Sodium 4328.0mg | 0% |
| Total Carbohydrate 173.3g | 0% |
| Dietary Fiber 31.3g | 0% |
| Total Sugars 25.6g | |
| Protein 206.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 462.7mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 5620.3mg | 0% |
Source of Calories