Paleo Herb and Lemon Chicken Tray Bake
Elevate your weeknight dinner game with this Paleo Herb and Lemon Chicken Tray Bake, a one-pan recipe that’s as wholesome as it is flavorful. Featuring bone-in, skin-on chicken thighs marinated in a zesty blend of fresh lemon juice, lemon zest, garlic, rosemary, and thyme, this dish is bursting with aromatic brightness. Roasted alongside tender baby potatoes and crisp asparagus, it offers a delicious medley of textures and tastes while keeping prep and cleanup minimal. Perfectly seasoned and baked to golden perfection, this healthy, gluten-free tray bake is ready in just under an hour, making it ideal for busy families or meal prepping. Serve it hot with a squeeze of fresh lemon for a dinner that’s refreshingly light yet satisfyingly hearty.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 4 cloves garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 500 grams baby potatoes
- 200 grams asparagus
Instructions
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, chopped rosemary, chopped thyme, minced garlic, sea salt, and black pepper.
Add the chicken thighs to the bowl and toss well to coat them in the marinade. Allow them to marinate for at least 10 minutes.
Meanwhile, wash and halve the baby potatoes. Ensure they're roughly the same size to cook evenly.
Line a large baking tray with parchment paper.
Place the marinated chicken thighs skin-side up onto the tray. Arrange the halved potatoes around the chicken.
Drizzle a little more olive oil over the potatoes and season them with additional salt and pepper if desired.
Place the tray in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the tray from the oven and add the trimmed asparagus spears.
Return the tray to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and golden, and the potatoes are tender.
Once cooked, remove from the oven and allow it to rest for a few minutes before serving.
Squeeze over some fresh lemon juice before serving for an extra zing.
Nutrition Facts
Calories |
3466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.4 g | 311% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5671 mg | 247% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 8.1 g | ||
| Protein | 231.9 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 4854 mg | 103% | |
*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.
