Lemon Herb Chicken with Vegetables (Printable)
Juicy chicken and colorful vegetables roasted with zesty lemon and herbs for an easy, flavorful meal.
# What You 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 - 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
# How To Make:
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 -
- The lemon and herbs create this incredible brightness that makes even basic weeknight vegetables feel special
- Cleanup takes literally two minutes, leaving you more time to actually enjoy your evening
02 -
- Dont overcrowd the pan or you'll steam everything instead of roasting, which defeats the whole point
- The chicken keeps cooking while it rests, so pull it out when it hits 165F or you'll end up with dry meat
03 -
- Cut all your vegetables to similar sizes so everything finishes cooking at the same time
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting