Heart-Healthy Herb and Lemon Chicken Tray Bake
Elevate your dinner routine with this Heart-Healthy Herb and Lemon Chicken Tray Bake, a vibrant and nutritious one-pan wonder. This recipe combines lean, boneless chicken breasts with the zesty brightness of fresh lemon and the earthy aroma of rosemary, thyme, and parsley for a burst of Mediterranean-inspired flavor. Perfectly complemented by tender new potatoes and crisp green beans, the entire dish is baked together for minimal cleanup and maximum taste. Packed with wholesome ingredients and a drizzle of heart-healthy olive oil, this easy tray bake is ready in under an hour—ideal for busy weeknights or casual entertaining. Serve it fresh from the oven, garnished with extra parsley, for a wholesome, satisfying meal your family will love. Keywords: heart-healthy recipe, herb and lemon chicken, easy tray bake, one-pan dinner, healthy chicken recipes.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 whole lemon
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 pieces garlic cloves
- 500 grams new potatoes
- 200 grams green beans
- 1 teaspoon black pepper
- 0.5 teaspoon salt
Instructions
Preheat your oven to 200°C (390°F) and prepare a large baking tray by lining it with parchment paper.
Rinse the chicken breasts under cold water and pat them dry with paper towels. Place them in a large bowl.
Add olive oil, juice of one lemon, chopped fresh rosemary, thyme, and parsley to the chicken. Mince the garlic cloves and add them as well. Season with black pepper and salt. Mix thoroughly to coat the chicken evenly with the marinade.
Let the chicken marinate as you prepare the vegetables. Wash the new potatoes thoroughly and cut them into halves or quarters depending on their size.
Spread the potatoes evenly on the baking tray and drizzle with 1 tablespoon of olive oil. Toss to coat.
Arrange the marinated chicken breasts on top of the potatoes on the tray. Cut the remaining lemon into thin slices and place them over the chicken.
Bake in the preheated oven for 25 minutes.
Meanwhile, trim the green beans and set aside.
After 25 minutes, remove the tray from the oven and add the green beans. Toss gently to combine with the juices.
Return the tray to the oven and continue baking for another 15 minutes or until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the tray from the oven. Let it rest for 5 minutes before serving.
Serve the heart-healthy herb and lemon chicken with the baked vegetables, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 13.2 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4634 mg | 99% | |
*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.
