Description

This Baked Herbed Chicken Tray is a simple and flavorful dish featuring juicy chicken pieces marinated in a zesty lemon and oregano dressing, perfect for a quick weeknight dinner.

Ingredients

Scale

1/4 cup olive oil
Juice of 1 lemon
3 tablespoons chopped fresh oregano
1/4 teaspoon salt
Fresh ground black pepper
4 chicken wings
2 boneless (skinless chicken breasts)
2 boneless (skinless chicken thighs)
3 to 4 pounds red potatoes (cut into halves)
1 yellow zucchini (sliced)
1 green zucchini (sliced)
1 red onion (cut into quarters)
6 garlic cloves (peeled)
32 cherry tomatoes

Instructions

Preheat your oven to 400°F (200°C). Spray a large rimmed baking tray with cooking spray to prevent sticking.
In a small bowl, whisk together the olive oil, lemon juice, chopped oregano, salt, and a generous amount of freshly ground black pepper.
Place the chicken wings, breasts, and thighs in a large bowl. Pour half of the olive oil mixture over the chicken and toss to coat evenly.
Arrange the chicken pieces on the prepared baking tray in a single layer, ensuring they are not crowded.
Pour the remaining olive oil mixture over the chicken on the tray.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the skin is golden brown. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven and let rest for a few minutes before serving.

Notes

This dish pairs well with a side of pasta or rice for a complete meal. If you have leftover turkey, you can substitute it for the chicken. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 0
Sodium: 300
Fat: 24
Carbohydrates: 2
Fiber: 1
Protein: 30
Cholesterol: 110