Lemon Herb Chicken Vegetables (Printable)
Juicy chicken with colorful roasted vegetables in zesty lemon herb seasoning
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
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 with cooking spray.
02 - In a large bowl, whisk together 2 tablespoons olive oil, lemon zest and juice, minced garlic, oregano, thyme, paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add chicken breasts and toss to coat evenly. Allow to marinate while preparing vegetables.
03 - In a separate bowl, combine baby potatoes, carrots, bell peppers, red onion, and broccoli florets. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared sheet pan. Nestle marinated chicken breasts among the vegetables, ensuring pieces are not overcrowded for proper roasting.
05 - Roast for 30 to 35 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with lightly browned edges.
06 - Remove from oven and let rest for 3 minutes to allow juices to redistribute. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Advice:
01 -
- Clean up consists of exactly one pan, leaving you more time to actually enjoy your evening
- The lemon and herbs make everything taste restaurant fancy without the effort
02 -
- Crowding the pan leads to steaming instead of roasting, so use two pans if needed for proper browning
- The vegetables shrink as they roast, so do not worry if the pan looks comically full at first
03 -
- Pat the chicken dry before adding it to the marinade for better adherence and more browning
- Room temperature chicken cooks more evenly, so let it sit out while you prep the vegetables