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Ingredients for Zesty Lemon Herb Chicken with Colorful Roasted Veggies

Light Lemon Herb Chicken with Roasted Veggies

This light lemon herb chicken with roasted veggies is a simple dinner recipe made with everyday ingredients. Perfect for busy days and family meals.
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Ingredients
  

4 boneless, skinless chicken breasts

1/4 cup olive oil

Zest and juice of 2 lemons

3 garlic cloves, minced

1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

Salt and pepper to taste

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 medium zucchini, sliced

1 teaspoon smoked paprika

1 teaspoon dried oregano

Fresh parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for extra flavor).

    Preheat the Oven: Preheat your oven to 400°F (200°C).

      Prepare the Vegetables: While the chicken marinates, prepare the vegetables. In a large bowl, combine the broccoli florets, sliced bell pepper, and zucchini. Drizzle with olive oil, smoked paprika, oregano, salt, and pepper. Toss to coat evenly.

        Roast the Vegetables: Spread the seasoned veggies in a single layer on a large baking sheet. Roast in the preheated oven for 15 minutes.

          Cook the Chicken: After the veggies have roasted for 15 minutes, remove the baking sheet from the oven. Push the veggies to the sides to create space for the chicken breasts. Place the marinated chicken in the center of the baking sheet.

            Finish Roasting: Return the baking sheet to the oven and roast for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the veggies are tender and slightly caramelized.

              Garnish and Serve: Once done, remove the baking sheet from the oven. Let the chicken rest for a few minutes before slicing. Plate the chicken alongside the roasted veggies and garnish with freshly chopped parsley for a pop of color and flavor.

                Enjoy! Serve warm and relish in the zesty, herby goodness of this light and nutritious meal.

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4