Lemon Herb Chicken with Vegetables (Printable Version)
Tender chicken breasts roasted with seasonal vegetables in a bright lemon-herb marinade for an effortless complete 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 - 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 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.
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 Tips:
01 -
- The cleanup is so minimal you might actually look forward to doing dishes
- The lemon and herbs make simple ingredients taste like something from a restaurant
- Everything cooks together so the flavors mingle beautifully
02 -
- Crowding the pan will steam everything instead of roasting so use two pans if needed
- The vegetables shrink as they roast so you can pile them a bit higher than you think
- Letting the chicken rest for just a few minutes makes a huge difference in juiciness
03 -
- Chicken thighs stay juicier than breasts if you have the extra time
- Adding a sprinkle of Parmesan in the last five minutes creates a salty crispy crust