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

Units

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.
Scatter the yellow zucchini, green zucchini, garlic cloves, and cherry tomatoes over the prepared baking tray.
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: Dessert

Nutrition

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