Lemon Herb Chicken and Vegetables (Printable)
Juicy chicken and colorful roasted vegetables infused with zesty lemon and aromatic herbs for an easy, flavorful meal.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon paprika
08 - 3/4 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, cut into wedges
15 - 1 1/2 cups broccoli florets
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Garnish
19 - Fresh parsley, chopped
20 - Lemon wedges
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine potatoes, carrots, bell peppers, red onion, and broccoli. Drizzle with olive oil, salt, and pepper; toss to coat.
04 - Arrange vegetables on the prepared sheet pan in a single layer. Nestle marinated chicken breasts among the vegetables.
05 - Roast in the oven for 30-35 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
06 - Remove from oven. Let rest 3 minutes, then garnish with chopped parsley and serve with lemon wedges.
# Expert Hints:
01 -
- Clean up takes literally two minutes since everything cooks on one pan
- The lemon herb marinade makes plain chicken taste like something you would order at a nice restaurant
02 -
- Crowding the pan will steam the vegetables instead of roasting them, so use two pans if needed
- Letting the chicken rest for a few minutes after cooking keeps it juicy
03 -
- Cut all your vegetables into similar sizes so everything finishes cooking at the same time
- Room temperature chicken marinates more evenly than cold straight from the fridge