Looking for a quick, healthy, and super tasty dinner? This Italian Herb Chicken Traybake with Veggies is just what you need. Everything goes on one baking sheet-no hassle, no mess. Just chop, mix, bake, and enjoy!
The flavors? Fresh lemon, juicy tomatoes, and a generous blend of Italian herbs. It's a true weeknight lifesaver.
Quick & Healthy Chicken Traybake with Lemon and Herbs
I made this recipe on a beautiful summer day. One of those days when it wasn't too hot, but I could have lunch outside and relax with a book in the sunshine. I didn't feel like spending a lot of time in the kitchen, but I certainly wanted something sunny on the table.
And while the oven was busy, I set the table outside and enjoyed a glass of iced tea. And when I took the traybake out of the oven… wow. It smelled absolutely of Italy (after Spain, it's my favorite vacation spot). The chicken was wonderfully tender, the vegetables were beautifully roasted, and the baguette was crispy and delicious.
My family loved it-and so did I. This dish is precisely what I love: simple, quick, healthy, and delicious.
Tips for the Best Easy Oven-Baked Chicken with Mediterranean Vegetables
- Use fresh herbs like rosemary, thyme, and sage-they give the best flavor.
- Cut the chicken breasts in half so they cook evenly.
- Spread everything in a single layer on the tray for optimal roasted results.
- Don't skip the sun-dried tomatoes-they add a lot of flavor. I do often opt for freshly made sun-dried tomatoes because they stay moist and juicy.
- Crusty garlic bread soaks up all those yummy juices and turns golden and crispy.
- Want even more veggies? Add zucchini cubes or bell pepper strips.
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- You can find video recipes on my YouTube channel.
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Ingredients
- ½ oz. fresh Italian herbs
- 1 clove garlic, finely chopped
- 5 tablespoons olive oil
- 3 chicken breasts
- 1 red onion
- 6 tomatoes, Roma is very tasty with this recipe
- 1 lemon
- 3 sun-dried tomatoes
- 1 garlic bread
- 2 cups arugula
- salt and pepper
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 390 °F.
- Chop the herbs and mix with garlic and olive oil.½ oz. fresh Italian herbs, 1 clove garlic, 5 tablespoons olive oil
- Slice the chicken breasts in half and coat with the marinade.3 chicken breasts
- Place the chicken on a baking sheet lined with parchment paper.
- Slice the red onion into rings, quarter the tomatoes, cut the lemon into wedges, and slice the sun-dried tomatoes into strips.1 red onion, 6 tomatoes, 3 sun-dried tomatoes, 1 lemon
- Spread the veggies around the chicken.
- Break the garlic bread into chunks and tuck it in between the chicken and veggies.1 garlic bread
- Drizzle the remaining marinade over everything.
- Bake for 30 minutes.
- Remove from the oven, add arugula, and gently toss everything together.2 cups arugula
- Season with salt and pepper. Serve and Enjoy!salt and pepper
Notes
- Fridge: Let leftovers cool and store covered. Keeps for two days.
- Reheat: Warm up in the oven at 350 °F (180 °C) for 15 minutes, or warm by frying in a skillet.
Nutrition
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