Lemon Herb Chicken and Vegetables (Printable)
Juicy chicken and colorful vegetables roasted together with zesty lemon and herbs for a simple, flavorful all-in-one dinner.
# What You 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 - ¾ teaspoon salt
09 - ½ 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 - 1½ cups broccoli florets
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ 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 olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Allow to 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 thoroughly to coat all pieces evenly.
04 - Spread vegetables on the prepared sheet pan in a single layer. Nestle marinated chicken breasts among the vegetables, ensuring chicken is not overcrowded.
05 - Roast in the preheated oven for 30 to 35 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with lightly browned edges.
06 - Remove from oven and let the dish rest for 3 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The lemon infusion makes the chicken taste like it came from a restaurant kitchen
02 -
- Crowding the pan will steam instead of roast so use two pans if needed
- Letting the chicken rest for a few minutes keeps it juicy
03 -
- Cut vegetables into similar sizes so nothing burns while other pieces stay undercooked
- Line your pan with parchment paper for the easiest cleanup ever