Lemon Herb Chicken and Vegetables (Printer-friendly)
Vibrant chicken and roasted vegetables with zesty lemon and herbs for an easy, flavorful dinner.
# What you'll need:
→ Chicken and Marinade
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→ Vegetables
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→ Garnish
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# Method:
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:
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- Everything cooks on one pan so cleanup is literally just tossing some parchment paper
- The lemon marinade keeps the chicken incredibly juicy while the vegetables get those perfectly caramelized edges
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- Crowding the pan is actually okay here since the vegetables release moisture that keeps the chicken from drying out
- Letting the chicken rest for those few minutes makes a huge difference in how juicy each bite stays
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- Cutting the vegetables into similar sizes ensures everything finishes roasting at the same time
- Patting the chicken dry before adding it to the marinade helps the coating stick better