We returned home after attending an out of town wedding and I had zero plans for dinner. We usually grab out in situations like that, but we are super penny pinching after coming back from Iceland so I didn’t want to do that. Armed with stuff, I already had in the fridge a nice tray bake came to mind. For some of you, this may seem fairly a basic recipe but it’s loaded with delicious flavor and best of all, the mess is minimal.
Tray bakes or sheet pan dinners are one of my favorite ways of cooking, this time of year when the evenings start to get colder. They are a great way to get a generous serving of veggies. Plus the bonus of protein in one meal. Sometimes, everything is cooked together for the same length of time and sometimes, some of the food is taken off the tray a bit earlier, or added later (as in this recipe) if it needs a shorter cooking time. For this particular tray bake, I used both chicken thighs and chicken drumsticks which takes a bit longer to cook than chicken breasts, but you could choose whatever your preference.
When I make tray bake dinners I don’t have a particular recipe in mind. My favorite vegetables to use are broccoli, zucchini, carrots, sweet potato and red onion. Because I can find them year-round and they are very affordable. When in season, I also use ingredients such as asparagus, beans, snow peas, and summer squash. In this I included only three vegetables- broccoli, red onion and summer squash . You can skip or replace any of the veggies with whatever you have on hand and swap the chicken for other meat. Vegetarians can of course use meat free Quorn fillets or gluten free seitan strips. I wanted the chicken to be moist and flavorful when cooked so I marinated using lemon juice, rosemary and spices. Most times, I marinate the chicken a day ahead, but when you don’t have time, an hour is fine too.
Once the chicken and vegetables are roasted you have an easy, elegant meal, great for midweek or even a center piece at a dinner party to share. I served this with potatoes, but rice, salad or garlic bread would also be great. Try it tonight!
This tray bake recipe of lemon rosemary chicken coupled with vegetables is great for a midweek meal without too much effort.
Ingredients
- 4 Chicken legs, cut into half
- 1 red onion, thickly sliced
- 2 summer squash, slice into 3/4" half moons
- 1 full head of broccoli, cut into medium florets
- 1 Lemon
- 1 sprig fresh rosemary
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic
- 1/4 heaped cup sliced onion
- 1 small piece ginger
- 1 tsp red chili powder
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp roughly chopped fresh rosemary
Instructions
- Slash each chicken piece a couple of times with a sharp knife. Place it in a bowl.
- Grind all the ingredients for the marinade, pour it over chicken. Make sure that all of the chicken is well coated. Set aside (in fridge) for 1 hour or overnight.
- Preheat oven to 400 degrees. Bring chicken to room temperature.
- Line a large baking sheet with foil or parchment paper for easy cleanup.
- Place chicken on the prepared tray, place it into the oven on the middle rack. Bake for 25 minutes.
- While the chicken is roasting, prepare the vegetables. Drizzle olive oil, salt and pepper. Toss.
- Remove chicken tray from the oven after 25 minutes. Increase the cooking temperature of oven by 50 degrees Fahrenheit
- Add squash, broccoli and red onion around or under the chicken (depending on the size of tray and amount of vegetables), tuck the rosemary sprig and return tray back to oven. Continue to bake for another 20 minutes or until chicken and vegetables are cooked through.
- Turn on broiler (leave tray on middle rack), and cook a few minutes more, or until the top is golden brown.
- Transfer the chicken and vegetables to a serving platter, squeeze lemon juice over everything before serving.
angiesrecipes
Definitely my kind of everyday meal! Chicken legs are so much more flavourful and tasty, don’t they?
Easyfoodsmith
Love meals that involve minimal effort and deliver maximum flavor, not to forget healthy too.
Lisa
I love the combination of squash and red onion in a recipe! This is a great idea for a delicious but easy meal to get on the table during the week.
All That I'm Eating
This sounds great. I really like roasting broccoli like that as it gives it such a lovely toasted flavour.
Marissa
I love simple, nutritious meals like this! Definitely putting this tasty recipe on our menu!
Laura
Balvinder, there’s nothing better than an easy, delicious and healthy dinner any day of the week. I love that you used simple, easily sourced ingredients. I probably have all this in my kitchen right now, and a beautiful rosemary bush right outside my window! Thanks for the inspiration!
Juliana
Oh Balvinder, this chicken looks amazing with all the vegetables, not only great for weekday as well when entertaining…thanks for the recipe.
Have a wonderful week!
John / Kitchen Riffs
My kind of dish — simple, tasty, satisfying. Terrific recipe — thanks.
Easyfoodsmith
My family would love to have this meal. So good and flavorful.