Lemon Herb Chicken with Roasted Veggies

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 boneless, skinless chicken breasts
• •2 lemons (juice and zest)
• •2 tbsp olive oil
• •2 tsp dried oregano
• •2 tsp dried thyme
• •3 cloves garlic (minced)
• •Salt to taste
• •Pepper to taste
• •2 cups seasonal vegetables (e.g., bell peppers, zucchini, carrots)
• •1 tbsp balsamic vinegar (optional)
• •Fresh parsley for garnish (optional)

Instructions

1. 1

   In a bowl, whisk together the lemon juice, lemon zest, olive oil, oregano, thyme, minced garlic, salt, and pepper.

2. 2

   Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken and coat well. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

3. 3

   Preheat the oven to 425°F (220°C).

4. 4

   While the chicken marinates, chop the seasonal vegetables into bite-sized pieces and spread them out on a baking sheet. Drizzle with olive oil, balsamic vinegar if using, salt, and pepper, and toss to coat evenly.

5. 5

   Remove the chicken from the marinade and place it on a separate baking sheet or alongside the vegetables if space allows. Discard any remaining marinade.

6. 6

   Roast the chicken and vegetables in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender and slightly caramelized.

7. 7

   Once done, let the chicken rest for a few minutes before slicing. Serve with the roasted vegetables and garnish with fresh parsley if desired.