Today I’m sharing this healthy, nutritious recipe for Lemon Herb Chicken with Roasted Vegetables!
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Recommended Cooking Tools & Equipment
This is my favorite baking pan: Fat Daddio’s Natural Aluminum Half Sheet Pan
Yield: 4 Servings
Lemon Herb Chicken with Roasted Vegetables
This healthy, nutricious recipe serves 4 people.
Prep Time
15 minutes
Cook Time
25 minutes
Additional Time
30 minutes
Total Time
1 hour 10 minutes
Ingredients
- For Lemon Herb Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest and juice of 2 lemons
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- For Roasted Vegetables:
- 2 cups brocolli florets
- 2 medium-sized zucchinis, sliced
- 2 medium-sized bell peppers (any color), sliced
- 1 large red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Optional: Carrots
- Salt and pepper to taste
Instructions
- Pat dry the chicken breasts with paper towels and season them with salt and pepper.
- Marinating the Chicken: In a bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, and thyme.
- Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them, making sure they are well coated.
- Marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat your oven to 400°F.
- Preparing the Roasted Vegetables:In a large bowl, toss together the sliced zucchinis, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper until well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Baking: Place the marinated chicken breasts on the same baking sheet with the vegetables, arranging everything in a single layer.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking.
- The internal temperature of the chicken should reach 165°F (75°C).
- Serving: Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
- Serve the Lemon Herb Baked Chicken alongside the Roasted Vegetables.
- Optional: garnish with additional fresh herbs and lemon wedges.
Notes
The approximate calorie count per serving (including both chicken and vegetables) is around 400-450 calories, depending on the size of the chicken breasts and the amount of olive oil used.
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