One-Pan Lemon Herb Chicken with Roasted Vegetables

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Ingredients

For the Chicken Marinade:

• 2 large chicken breasts, halved lengthwise for quicker cooking

• 3 tbsp olive oil

• 1 lemon, zested and juiced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• Salt and black pepper, to taste

For the Vegetables:

• 1 medium zucchini, sliced into rounds

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 cup cherry tomatoes

• 1 small red onion, sliced

• 2 tbsp olive oil

• Salt and black pepper, to taste

• Fresh herbs (such as parsley or basil), for garnish

Instructions

1. Marinate the Chicken

   • In a large bowl, mix olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.

   • Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and let the chicken marinate in the refrigerator for at least 30 minutes (or up to 2 hours for extra flavor).

2. Prepare the Vegetables

   • Preheat the oven to 400°F (200°C).

   • In a separate bowl, toss the zucchini, bell peppers, cherry tomatoes, and red onion with olive oil, salt, and black pepper.

3. Assemble the Pan

   • Arrange the marinated chicken breasts on a large baking sheet or in a roasting pan.

   • Spread the vegetables around the chicken on the pan in an even layer.

4. Roast the Dish

   • Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

5. Serve

   • Remove from the oven and garnish with fresh herbs if desired. Serve the chicken alongside the roasted vegetables for a complete, vibrant meal.

Tips

• Add Potatoes: For a heartier meal, add diced baby potatoes to the vegetable mix.

• Double the Marinade: Drizzle extra marinade over the vegetables for even more flavor.

This One-Pan Lemon Herb Chicken with Roasted Vegetables is simple, delicious, and easy to clean up!