Zesty Lemon-Herb Roasted Chicken & Veggies
This vibrant dish features tender chicken breasts and a colorful medley of roasted vegetables, all infused with bright lemon and aromatic herbs. It's a delicious and healthy meal perfect for any night of the week.
Equipment
- Oven
- Large Bowl
- Baking Sheet
- Small Bowl
- Whisk
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (4-6 oz)
- 2 cups broccoli florets
- 2 cups carrots chopped
- 1 red bell pepper chopped
- 1/2 red onion sliced
- 4 garlic minced
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 2 tbsp fresh parsley chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Garnish (Optional)
- Toasted sesame seeds
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and pat the chicken breasts dry, then season lightly with salt and pepper.
- In a large bowl, combine the broccoli florets, chopped carrots, red bell pepper, sliced red onion, minced garlic, olive oil, half of the lemon juice, lemon zest, dried oregano, salt, and pepper; toss to coat the vegetables evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet and place the seasoned chicken breasts among them.
Cooking
- Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp and slightly caramelized.
- While roasting, whisk together the remaining lemon juice and chopped fresh parsley in a small bowl for the finishing sauce.
Serving
- Once cooked, remove the baking sheet from the oven and drizzle the lemon-parsley mixture over the chicken and vegetables.
- Serve immediately, garnished with toasted sesame seeds if desired.
Notes
For extra flavor, marinate the chicken in the lemon-herb mixture for at least 30 minutes before roasting.