Keto Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinner game with this irresistibly flavorful Keto Herb and Lemon Chicken Tray Bake! Succulent, bone-in chicken thighs are marinated in a zesty blend of fresh lemon juice, garlic, and a medley of fragrant herbs like rosemary and thyme, ensuring every bite bursts with bright, savory goodness. Paired with a colorful array of low-carb vegetables, including zucchini, bell peppers, and cherry tomatoes, this one-pan meal comes together in just under an hour and is as nutritious as it is delicious. Perfect for keto and low-carb enthusiasts, this recipe guarantees crispy, golden chicken skin and caramelized, tender veggies, all with minimal cleanup. Whether you’re short on time or hosting a casual dinner, this dish makes for a satisfying, wholesome, and visually stunning meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in, skin-on
- 0.25 cup olive oil
- 2 pieces lemon, zest and juice
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 4 cloves garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 medium zucchini, sliced
- 2 medium bell peppers, sliced
- 1 cup cherry tomatoes
Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, mix together the olive oil, lemon zest and juice, rosemary, thyme, minced garlic, salt, and pepper.
Add the chicken thighs to the bowl and ensure they are well coated in the marinade. Let them marinate for at least 10 minutes, or refrigerate for up to 2 hours for more intense flavor.
Arrange the marinated chicken thighs on a large baking tray, skin side up.
Scatter the sliced zucchini, bell peppers, and cherry tomatoes around the chicken in the tray.
Drizzle any remaining marinade over the vegetables and chicken.
Bake in the preheated oven for 40-45 minutes or until the chicken is golden brown and cooked through, and the vegetables are tender.
For extra crispy skin, you can broil the chicken for an additional 2-3 minutes, keeping a close eye on it to prevent burning.
Remove the tray from the oven and let it rest for 5 minutes before serving.
Serve the chicken alongside the roasted vegetables, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
3515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.1 g | 314% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 3397 mg | 148% | |
| Total Carbohydrate | 56.0 g | 20% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 29.1 g | ||
| Protein | 278.1 g | 556% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5215 mg | 111% | |
*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.
