Low Sodium Herb and Lemon Chicken Tray Bake
Transform your weeknight dinner routine with this vibrant and heart-healthy Low Sodium Herb and Lemon Chicken Tray Bake! Brimming with juicy chicken thighs marinated in zesty lemon, garlic, and fragrant fresh herbs like rosemary and thyme, this dish is a feast for the senses without the need for added salt. Nestled atop a colorful medley of baby potatoes, sweet carrots, zucchini, and red onion, everything cooks to perfection in a single tray, making cleanup a breeze. Ideal for families or meal prep, this wholesome recipe is ready in just an hour and packed with flavor, nutrition, and lightness. Perfect for those seeking low-sodium dinner recipes or quick roast chicken ideas, this tray bake is a must-try for any home chef!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons olive oil
- 1 whole lemon
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 cloves garlic cloves
- 0.5 teaspoons black pepper
- 500 grams baby potatoes
- 1 large red onion
- 2 large carrot
- 1 medium zucchini
Instructions
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the olive oil and black pepper. Zest the lemon into the bowl, then juice half of the lemon and add the juice to the mixture. Reserve the other half of the lemon for later.
Chop the fresh rosemary and thyme finely and add them to the bowl. Peel and mince the garlic cloves and add them as well. Mix thoroughly.
Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the herb and lemon mixture. Set aside to marinate while preparing the vegetables.
Wash the baby potatoes and cut them into halves. Peel and cut the red onion into wedges. Peel and slice the carrots into 1 cm rounds. Slice the zucchini into 1 cm rounds.
Arrange the potatoes, onion, carrots, and zucchini on a large baking tray.
Remove the chicken thighs from the marinade and place them on top of the vegetables on the tray.
Cut the remaining lemon half into thin slices and scatter them across the tray.
Place the tray in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the tray from the oven. Allow it to rest for a few minutes before serving.
Garnish with additional fresh herbs if desired, and serve warm.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 139.3 g | 51% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 29.8 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 5385 mg | 115% | |
*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.
