Soy-Free Herb and Lemon Chicken Tray Bake
Turn dinner into a vibrant, wholesome feast with this Soy-Free Herb and Lemon Chicken Tray Bake! Perfect for busy weeknights, this one-pan wonder features succulent chicken drumsticks infused with a zesty marinade of fresh lemon, garlic, olive oil, and fragrant rosemary and thyme. Nestled alongside golden red potatoes, sweet carrots, and tender broccoli florets, this recipe delivers a delightful medley of textures and flavors—all roasted to perfection in under an hour. With no soy-based ingredients, it’s a healthy and allergen-friendly choice for the whole family. Serve warm and garnish with extra fresh herbs for a dish that’s as stunning as it is satisfying.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks
- 2 whole lemon
- 4 tablespoons olive oil
- 4 whole garlic cloves
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1.5 teaspoons sea salt
- 1 teaspoon ground black pepper
- 4 medium red potatoes
- 3 large carrots
- 1 head broccoli florets
Instructions
Preheat your oven to 400°F (200°C).
Zest one of the lemons and then juice both lemons. Set aside both the zest and juice in a small bowl.
In a large bowl, combine the olive oil, lemon zest, lemon juice, minced garlic cloves, rosemary, thyme, sea salt, and black pepper.
Add the chicken drumsticks to the bowl and toss until they are well coated with the herb and lemon mixture.
Cut the red potatoes into quarters and the carrots into 1-inch chunks. Add the potatoes and carrots to the bowl with the chicken, tossing everything together to ensure even coating.
Spread the chicken, potatoes, and carrots evenly on a large baking tray in a single layer. Reserve some marinade for the broccoli to use later.
Bake in the preheated oven for 30 minutes.
Meanwhile, cut the broccoli into florets. After 30 minutes, remove the baking tray from the oven, add the broccoli florets, pouring the reserved marinade over them.
Return the tray to the oven and bake for an additional 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and golden.
Garnish the tray bake with additional fresh rosemary and thyme if desired and serve immediately.
Nutrition Facts
Calories |
2615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 25.6 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5620 mg | 120% | |
*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.
