Save to Pinterest Tender chicken breasts and a medley of colorful vegetables roasted together in a zesty lemon-herb marinade for a vibrant easy weeknight meal.
This simple dish has become a staple in my kitchen because it combines fresh flavors with minimal cleanup.
Ingredients
- Chicken: 4 boneless skinless chicken breasts (about 150 g each)
- Marinade & Seasonings: 3 tablespoons olive oil zest and juice of 1 large lemon 3 garlic cloves minced 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried) 1 tablespoon fresh thyme chopped (or 1 teaspoon dried) 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper
- Vegetables: 2 medium carrots peeled and sliced into 1 cm rounds 1 red bell pepper cut into 2.5 cm pieces 1 yellow bell pepper cut into 2.5 cm pieces 1 small red onion cut into wedges 200 g baby potatoes halved 150 g green beans trimmed
Instructions
- Step 1:
- Preheat the oven to 220°C (425°F). Lightly grease a large rimmed baking sheet or line with parchment paper.
- Step 2:
- In a large bowl whisk together olive oil lemon zest and juice garlic rosemary thyme oregano salt and pepper.
- Step 3:
- Add chicken breasts to the marinade turning to coat. Let sit for 10 minutes while you prepare the vegetables.
- Step 4:
- Arrange carrots bell peppers red onion potatoes and green beans on the baking sheet. Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper. Toss to coat and spread in an even layer.
- Step 5:
- Nestle chicken breasts among the vegetables. Pour any remaining marinade over the top.
- Step 6:
- Bake for 25 30 minutes or until chicken reaches an internal temperature of 75°C (165°F) and vegetables are tender.
- Step 7:
- Switch oven to broil for 2 3 minutes for extra color if desired.
- Step 8:
- Let rest for 5 minutes. Serve with a final squeeze of lemon.
Save to Pinterest My family always looks forward to this meal especially on busy weeknights when cooking time is limited.
Notes
Pair with a crisp Sauvignon Blanc or Pinot Grigio. For meal prep store in airtight containers for up to 3 days.
Required Tools
Large rimmed baking sheet Mixing bowls Whisk Chefs knife Cutting board
Allergen Information
Contains none of the major allergens Always check packaged ingredients for potential cross-contamination.
Save to Pinterest This vibrant meal combines simplicity and flavor for a perfect weeknight dinner.
Common Recipe Questions
- → What vegetables work best with lemon herb chicken?
Carrots, bell peppers, red onion, baby potatoes, and green beans all complement the lemon and herb flavors well. You can also substitute zucchini, broccoli, or asparagus based on preference.
- → How do you keep the chicken breasts tender during cooking?
Marinating the chicken in lemon juice, olive oil, and herbs helps to tenderize it while roasting at a moderate temperature preserves moisture.
- → Can this dish be prepared ahead of time?
Yes, you can marinate the chicken and chop vegetables in advance. Store in airtight containers and roast when ready, which helps streamline meal preparation.
- → What is the best way to ensure vegetables are evenly cooked?
Cut vegetables into similar sized pieces and spread them evenly on the pan. Tossing with olive oil and a light seasoning before roasting also enhances even cooking.
- → How can I add more color or crispiness to the dish?
Broil the pan for the last 2–3 minutes of cooking to add a golden finish and slight crispness to the chicken and vegetables.