Lemon Herb Chicken Vegetables (Printable)
Tender chicken with roasted vegetables in bright lemon herb seasoning
# Ingredient List:
→ 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
# Steps:
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 entire dinner cooks on one pan which means almost zero cleanup afterward
- The chicken comes out incredibly juicy while the vegetables get perfectly caramelized edges
- You can prep everything in about twenty minutes then walk away while it roasts
02 -
- Crowding the pan will steam everything instead of roasting so use two pans if needed
- Letting the chicken rest for even a few minutes makes a huge difference in juiciness
- The vegetables at the edges of the pan will caramelize more which is actually a good thing
03 -
- Room temperature chicken cooks more evenly so take it out of the fridge about 20 minutes before starting
- Pat the chicken dry before adding the marinade so it actually sticks instead of sliding right off