Lemon Herb Chicken with Roasted Vegetables
This zesty Lemon Herb Chicken is both simple and refreshing, paired perfectly with colorful roasted vegetables. A medley of bell peppers, zucchini, and carrots will round out your plate, making a wholesome dinner that's free of onions and garlic. Packed with flavor, this dish is perfect for a weeknight meal or a casual gathering with friends.
ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 2 carrots, sliced
- 1 teaspoon balsamic vinegar (optional)
- Fresh parsley for garnish
steps
- 1.
Preheat your oven to 425°F (220°C).
- 2.
In a small bowl, mix olive oil, oregano, thyme, paprika, lemon juice, lemon zest, salt, and pepper to create a marinade.
- 3.
Place chicken breasts in a shallow dish or a resealable bag and pour the marinade over them. Let marinate for at least 15 minutes.
- 4.
While the chicken is marinating, prepare the vegetables. Toss bell peppers, zucchini, and carrots with olive oil, salt, and pepper on a baking sheet.
- 5.
Remove chicken from marinade and place on the same baking sheet or a separate one, depending on space.
- 6.
Roast chicken and vegetables in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- 7.
If using, drizzle balsamic vinegar on the vegetables halfway through cooking for added flavor.
- 8.
Remove from the oven, let rest for a few minutes, then garnish with fresh parsley before serving.
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