Lemon Herb Chicken and Vegetables (Printable)
Tender chicken with roasted vegetables in lemon herb seasoning
# 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 - 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
# How To Make It:
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 evenly.
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 to 35 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
06 - Remove from oven and let rest for 3 minutes. Garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The chicken stays impossibly juicy while those vegetables get those gorgeous crispy edges everyone fights over
- Cleanup takes exactly two minutes which means you can actually relax after dinner instead of standing at the sink
02 -
- Crowding the pan is the fastest way to steam instead of roast so use two pans if needed
- The vegetables underneath the chicken will cook more slowly so tuck thinner pieces there
03 -
- Pat the chicken really dry before marinating for better browning and flavor adhesion
- Sprinkle everything with a little extra flaky salt right after it comes out of the oven