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Lemon Herb Chicken & Roasted Veggies - Bright, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (or 6 thighs)
  • Lemons: 2 large (zest and juice)
  • Olive oil: Extra-virgin, about 1/3 cup
  • Garlic: 4–5 cloves, minced
  • Fresh herbs: 2 tablespoons chopped parsley, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary (or 2 teaspoons dried Italian seasoning)
  • Honey or maple syrup: 1 teaspoon (optional, balances acidity)
  • Red pepper flakes: Pinch (optional)
  • Salt and black pepper: To taste
  • Vegetables:
  • 1 pound baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 red onion, cut into wedges
  • 1 medium zucchini, sliced into half-moons
  • 1 carrot, sliced on the bias (optional)
  • Optional finishes: Fresh parsley, extra lemon wedges, grated Parmesan

Method
 

  1. Preheat and prep the pan: Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup.
  2. Make the marinade: In a bowl, whisk together lemon zest and juice, olive oil, minced garlic, chopped herbs, salt, pepper, and the honey if using. Add a pinch of red pepper flakes for a gentle kick.
  3. Season the chicken: Pat chicken dry. Place it in a shallow dish or zip-top bag and pour over half of the marinade. Toss to coat. Let it sit while you prep the veggies, or refrigerate for up to 2 hours for deeper flavor.
  4. Prepare the vegetables: In a large bowl, toss the potatoes, broccoli, bell pepper, onion, zucchini, and carrot with the remaining marinade. Add a little extra olive oil if the veggies look dry. Season generously with salt and pepper.
  5. Start roasting the vegetables: Spread the veggies on the baking sheet in an even layer, avoiding overcrowding. Roast for 12 minutes to give the potatoes a head start.
  6. Add the chicken: Remove the pan from the oven. Nestle the chicken pieces among the vegetables. Spoon any leftover marinade from the chicken dish over the top.
  7. Roast to finish: Return the pan to the oven and roast 15–20 minutes more, until the chicken reaches 165°F (74°C) internal temperature and the vegetables are tender with caramelized edges.
  8. Rest and finish: Transfer the chicken to a plate and let it rest for 5 minutes. Squeeze a little fresh lemon juice over the pan and scatter chopped parsley. Add a light shower of Parmesan if you like.
  9. Serve: Plate the chicken with a generous scoop of roasted veggies. Offer lemon wedges on the side for extra brightness.