# List of Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts, approximately 5.3 oz each
→ Marinade & Seasonings
02 - 3 tablespoons olive oil
03 - Zest and juice of 1 large lemon
04 - 3 garlic cloves, minced
05 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
06 - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
07 - 1 teaspoon dried oregano
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 2 medium carrots, peeled and sliced into 0.4 inch rounds
11 - 1 red bell pepper, cut into 1 inch pieces
12 - 1 yellow bell pepper, cut into 1 inch pieces
13 - 1 small red onion, cut into wedges
14 - 7 oz baby potatoes, halved
15 - 5.3 oz green beans, trimmed
# Step-by-Step Directions:
01 - Preheat the oven to 425°F. Lightly grease a large rimmed baking sheet or line it with parchment paper.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, minced garlic, rosemary, thyme, oregano, salt, and black pepper.
03 - Add chicken breasts to the marinade and turn to coat thoroughly. Allow to rest for 10 minutes while preparing vegetables.
04 - Place carrots, bell peppers, red onion, baby potatoes, and green beans on the baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, then toss to coat and spread evenly.
05 - Nestle the marinated chicken breasts among the vegetables and pour any leftover marinade over the top.
06 - Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Switch the oven setting to broil and cook for an additional 2 to 3 minutes if a deeper color is desired.
08 - Allow the dish to rest for 5 minutes before serving. Finish with a final squeeze of fresh lemon juice.
