Herb and Lemon Chicken Tray Bake
Elevate your dinner routine with this flavorful Herb and Lemon Chicken Tray Bake — a complete meal made effortlessly in one pan! Featuring succulent bone-in, skin-on chicken thighs nestled atop a medley of baby potatoes, zucchini, and red bell peppers, this recipe is infused with fresh herbs like rosemary and thyme, bright lemon zest, and aromatic garlic for a burst of vibrant flavor. The roasting process not only renders the chicken perfectly golden and crispy but also tenderizes the vegetables into caramelized perfection. With just 15 minutes of prep and 50 minutes in the oven, this dish is ideal for busy weeknights or entertaining guests. Serve it hot and let the citrusy notes and herbaceous aroma transport your taste buds to a new level of savory satisfaction. Perfect for anyone searching for easy chicken recipes, one-pan dinners, or herb-infused meals!
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in, skin-on
- 500 grams baby potatoes
- 2 large red bell peppers
- 2 medium zucchini
- 1 large lemon
- 60 milliliters olive oil
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh thyme
- 4 cloves garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 220°C (430°F).
Wash and halve the baby potatoes. Place them in a large mixing bowl.
Slice the red bell peppers and zucchini into thick strips and add them to the bowl with the potatoes.
Mince the garlic cloves and add them to the bowl along with olive oil, salt, and black pepper.
Add half the amount of chopped fresh rosemary and thyme to the vegetables. Toss everything together to coat the vegetables evenly.
Transfer the coated vegetables onto a large baking tray, making an even layer.
Pat the chicken thighs dry with a paper towel, then season with salt and pepper on both sides.
In the same mixing bowl, drizzle a bit of olive oil, the remaining rosemary and thyme, and the zest of one lemon over the chicken.
Place the chicken thighs skin side up on top of the vegetables on the baking tray.
Slice the lemon into wedges and scatter them around the chicken and vegetables.
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender.
Remove from the oven and allow to rest for a few minutes before serving. Serve chicken with a generous spoonful of roasted vegetables on the side.
Nutrition Facts
Calories |
671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1532 mg | 33% | |
*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.
