Herb and Lemon Chicken Tray Bake

Elevate your weeknight dinners with this Herb and Lemon Chicken Tray Bake—a one-pan wonder bursting with fresh, vibrant flavors! Tender, bone-in chicken thighs are seasoned with a zesty combination of lemon, garlic, and aromatic herbs like rosemary and thyme, then baked to golden perfection atop a colorful medley of baby potatoes, red bell peppers, and zucchini. This easy sheet pan recipe comes together in just 15 minutes of prep and delivers a hearty, wholesome meal that’s perfect for busy weeknights or casual entertaining. As the chicken roasts, its juices infuse the vegetables, creating a symphony of flavors in every bite. Garnish with extra lemon wedges for a tangy finish, and serve it straight from the oven for a warm and comforting meal your family will love. Perfect for fans of Mediterranean-inspired cooking, this dish is as nutritious as it is delicious!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 220°C (430°F).

Step 2

Wash and halve the baby potatoes. Place them in a large mixing bowl.

Step 3

Slice the red bell peppers and zucchini into thick strips and add them to the bowl with the potatoes.

Step 4

Mince the garlic cloves and add them to the bowl along with olive oil, salt, and black pepper.

Step 5

Add half the amount of chopped fresh rosemary and thyme to the vegetables. Toss everything together to coat the vegetables evenly.

Step 6

Transfer the coated vegetables onto a large baking tray, making an even layer.

Step 7

Pat the chicken thighs dry with a paper towel, then season with salt and pepper on both sides.

Step 8

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.

Step 9

Place the chicken thighs skin side up on top of the vegetables on the baking tray.

Step 10

Slice the lemon into wedges and scatter them around the chicken and vegetables.

Step 11

Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and golden brown, and the vegetables are tender.

Step 12

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

Serving size	2615.6 grams (2615.6g)

Amount per serving	% Daily Value*
Calories	3932

Total Fat 245.10g	314%
Saturated Fat 61.10g	306%
Polyunsaturated Fat 5.70g
Cholesterol 1128mg	376%
Sodium 7118mg	309%
Total Carbohydrate 151.80g	55%
Dietary Fiber 21.10g	75%
Total Sugars 45.50g
Protein 286.10g	572%

Vitamin D 0IU	0%
Calcium 339mg	26%
Iron 19mg	107%
Potassium 6786mg	144%

*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.

Source of Calories

Fat: 55.7%

Protein: 28.9%

Carbs: 15.3%